Sunday, January 25, 2009

Chocolate Chunk Pecan Cookies


I came home from work one day and felt the need to bake.  Sometimes following directions, stirring, adding, and creating can empty your mind and be calmingly therapeutic. I had been wanting to make a recipe from Sticky, Chewy, Messy, Gooey since I had picked it up last fall, and a rummage through my cabinet in search of something I had lost yielded a forgotten bag of chocolate chunks.  This recipe looked perfect- one bowl easy, and included chocolate and pecans, two of my favorites.  These are big, substantial cookies that look beautiful and taste divine. 

The Best One-Bowl Chocolate Chunk-Pecan Cookies
from Jill O'Connor's Sticky, Chewy, Messy, Gooey

2 cups pecan halves
1 cup (2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
2 cups semi-sweet chocolate chunks

Preheat the oven to 350 degrees. Place pecans on large baking sheet and toast in oven until they are warm and fragrant, 6 to 9 minutes. Transfer to a plate and cool completely.

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. When combined, add the salt, vanilla, and eggs. Stir until smooth. Stir the flour, baking soda, and baking powder into the batter just until incorporated and a soft dough forms. Carefully fold in the chocolate chunks and cooled toasted pecans.

Use a 2 oz self-releasing ice cream scoop or a 1/4-cup measuring cup 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 chilling time, return the oven to 350 degrees.

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. Transfer the cookies from the baking sheets to the wire racks and let cool to room temperature.

9 comments:

Jess said...

Aren't these great? Yours look delicious. I snagged the recipe a few weeks ago from another blog, made them, and fell in love. Maybe my new favorite chocolate chip cookie recipe - and I think I need to go get the book.

Carla said...

Oh I have this book! I'll have to make these when I crave pecans. I've been wanting to make pecan pralines though. Maybe I'll buy a big bag and make both? haha

Donna-FFW said...

I have been reading so much about this book. After seeing your pictures of this cookie, I am so going to buy it. They look delicious and all in one bowl. Can't beat that!

pinkstripes said...

Oh yum, those look good. And you can't beat one bowl. :P

Jennifer said...

Wow, those look fabulous! Pecans are my favorite nuts and I love pecan chocolate chip cookies and I love the "one bowl" nature of these!

Anonymous said...

I have never been able to bake a decent cookie and apparently nothing has changed! I followed the recipe to a "t," even purchasing a wooden spoon for the occasion just in case that had anything to do with anything. After chilling the dough balls for 45 minutes I popped them into the oven only to find one HUGE cookie upon taking them out. They taste delicious, but I had to just cut them into squares and scrape them up. The second batch I transferred to a room temp cookie sheet just in case that would make a difference. No. ;( Much wasted time, effort and ingredients. Sorry...

Lauren said...

@anonymous: sorry they didn't work out! next time (if there is a next time) I would leave more room between the doughballs, as they spread a bit as they bake (hence one big cookie). At least it tasted good . . .

Bronwen said...

I'm at an art residency right now - a "working holiday" - and away from my properly stocked kitchen. This meant I had to buy cookies at the grocery store bakery, such an anathema! Anyway, they're actually really good; soft, chewy, lots of good chocolate & pecan, plus the right medium size so just one can tide me over at 4pm. But, now I'm wondering about baking my own chocolate pecan cookies, and found your blog. This recipe seems perfect. Thank you for posting it! I'll have to wait 'til I'm back home to try it out, though:)

Chad Best said...

Dont use old baking soda from the fridge. Old baking soda makes your cookies drop and spread when baking. Ox made this same recipe over 20 times. All but one were perfect. One batch used old soda from the fridge used to freshen, and my cookies were pancakes