Chocolate chunk cookies are one of my favorite treats. When I was at the grocery store on the weekend I noticed a new brand of chocolate chip cookies. The package advertised two main selling points: 1. They were made with real butter. 2. They had more chocolate than any other ingredient. The cookies sounded pretty good and I was immediately craving chocolate chip cookies. I was almost thinking about getting them but I quickly realized that I would have much more fun making them myself.
They recipe that I normally use for chocolate chip cookies already had real butter and more chocolate than any other ingredient so I was set to go. But, I wanted to play around a bit and I had recently seen a few chocolate chunk cookie recipes that called for pecans. I though that the pecans would add a nice flavour to the cookies but I was in the mood for the texture of a plain chocolate chip cookie. I decided to try pulsing the pecans in the food processor so that they would give the flavour without changing the texture too much.
The cookies turned out really good! I of course could not resist trying them while they were still warm from the oven. They were nice and soft and gooey on the inside and a touch crispy on the outside. They pecans added a nice yet subtle flavour that I enjoyed. I placed some of the cookies in the fridge after they cooled as I like the texture of the cool chocolate in a chocolate chunk cookie.
Chocolate Chunk and Pecan Cookies
- 1/2 cup butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/8 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1/2 cup pecans (chopped or coarsely ground)
- Cream the butter and sugar in a bowl.
- Beat in the egg and vanilla extract.
- Mix the flour, baking soda and salt in another bowl.
- Mix the dry ingredients into the wet.
- Mix in the chocolate and the pecans.
- Place the dough onto a cookie sheet one table spoon at a time.
- Bake in a 350F/180C preheated oven for 8-10 minutes.