Pecan Chocolate Chunky Cookies

🧂 Ingredients

• ½ cup Cold butter

  115 grams
• ⅓ cup 1½ tablespoons Brown sugar – lightly packed

  (80 grams total)
• ⅓ cup + 1 tablespoon Granulated sugar

  (80 grams total)
• ½ cup + 1 tablespoon White chocolate chips

  (100 grams total)
• ¾ cup Pecan nuts – roast then chop
• 1½ cups + 2 tablespoons All purpose flour

  (200 grams total)
• 6½ tablespoons Cake flour
• ¼ cup Cocoa powder – sifted
• ¼ teaspoon Salt
• ¼ teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 large Egg – whisked

Instructions

• 1 Place pecans on a parchment paper lined cookie sheet and toast them in the oven
  for about 10 minutes at 350F (180C). Let them cool a bit then chop them into
  small pieces.
• 2 In a large mixing bowl beat the butter for about 30 seconds. Add the sugars and
  beat for another 40 seconds.
• 3 Add the chocolate chips and chopped pecans to the mixing bowl and mix until
  combined. Add the flours, cocoa powder, salt, baking soda, baking powder and
  combine. Add the whisked egg and beat again to make a soft dough.
• 4 Take a scale, weight cookies to 125 grams, form balls, place them on a baking
  sheet and freeze them for about 90 minutes.
• 5 Pre-heat the oven to 350F (180C). While the oven is pre-heating place a baking
  sheet in the oven to warm up.
• 6 Transfer the cookies on the hot baking sheet and bake them for about 20-25
  minutes. Let them cool on the cookie sheet for about 10 minutes then transfer
  them on a cooling rack. Serve warm. Enjoy!

Nutrition Info