We bake by the heart, I want to say that. I love the way daring bakers rule but I like this way too. When following the recipe in daring bakers, I feel like I in a class to learn more but with this style I feel like I’m playing. Chicken farm Baker’s Project is the project that, start with the love for baking of me any my friend Koy, who has a big interest in baking and cookbook. We decided to try the recipe by adapting it from our taste. So, I taste the dough when I make it, add more or less sugar to my taste and get the cookie that I will love, and yes, I really love this one. The recipe is coming from..................... the lovely book that I wrote about. I reduce a lot of white sugar in the original recipe as I once said that I want to have more of it with out feeling overloaded. The cookies come out great and I hope you will love it as I do if you try.
The Best One Bowl Chocolate Chunk Pecan Cookies
Makes about 18 cookies
Makes about 18 cookies
2 CUPS / 200 g | PECAN HALVES |
1 CUP (2 STICKS) / 227 g | UNSALTED BUTTER |
3/4 CUP / 180 g | FIRMLY PACKED DARK BROWN SUGAR |
1 CUP / 100 g | GRANULATED SUGAR |
1 TEASPOON | SALT |
2 TEASPOONS | PURE VANILLA EXTRACT |
2 ¼ CUPS / 320 g | BLEACHED ALL- PURPOSE FLOUR |
1/2 TEASPOON | BAKING SODA |
1/4 TEASPOON | BAKING POWDER |
200 g | SEMISWEET CHOCOLATE CHUNKS |
2 | LARGE EGGS |
Preheat oven to 35O°F
Place the pecans on a large baking sheet and toast in the oven until they are warm and fragrant, 6 to 9 minutes. Transfer to a plate and let cool completely.
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Place the butter in a large microwave-safe bowl and microwave uncovered on high for 1 minute.
Remove from the microwave and stir until completely melted. Using a large wooden spoon, stir both sugars into the melted butter.
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When combined, add the salt, vanilla, and eggs. Stir until smooth.
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Carefully fold in the chocolate chunks and cooled toasted pecans.
Use a 2-ounce self-releasing ice-cream scoop to measure out the cookie dough.
Place the cookie dough balls on a baking sheet and refrigerate until firm, 45 to 60 minutes. Toward the end of the chilling time, return the oven to 350°F.
Place the chilled dough balls on the parchment paper-lined baking sheets.
Bake until the cookies are crisp and golden around the edges but still a little soft in the centers without being gooey, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool slightly. Using a large metal spatula, transfer the cookies from the baking sheets to the wire racks and let cool to room temperature.
Adaptation from: Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
Yum!
ReplyDeleteThe cookies sure look delicious :D
I want a piece :P