How to do easy cookies - Pecan and chocolate chips cookies
Pecan and chocolate chip cookies are the perfect example of how to do easy cookies at home. How to do easy cookies ? - It has never been easier. Just follow my video and you'll have a strong idea about how to do easy cookies in the comfort of your kitchen.
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Muffins and chocolate
Nutella and ...
Ingredients:
- 100 gr unsalted butter
- 80 gr caster sugar
- 40 gr icing sugar
- 1 egg
- 150 gr plain flour
- pinch of salt
- 1/2 tsp baking powder
- 1 tsp vanilla essence
- 100 gr chopped pecans
- 70 gr chocolate chip
Bake them in a preheated oven at 190 C degrees for 14 minutes.
Enjoy, hope I'll see you in the next video.
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Butter Pecan Cookies
These cookies are flavored with toasted pecans, brown sugar, and delicious brown butter.
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WRITTEN RECIPE BELOW ⬇️
***This dough has to rest in the fridge for at least 24 hours before baking.
Butter Pecan Cookies
Makes 3 dozen cookies
Prep Time: 30 minutes
Cooking Time: 12 minutes
INGREDIENTS
- 2 3/4 cups all purpose flour
- 3 large eggs (2 whole and 1 yolk)
- 2 cups pecans (halves)
- 1 cup butter (unsalted/2 sticks)
- 3/4 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
DIRECTIONS
1.) To a pot over medium heat, add in your sticks of butter. Occasionally twirl the butter in the pot as it starts to melt. Once completely melted, allow the butter to start to simmer. Begin stirring until the butter turns a golden brown color and you start to see brown bits on the bottom of the of the pot. The butter will also start to smell nutty.
Immediately turn the heat off and pour the browned butter into a heat safe bowl. Set it aside and allow it to cool completely.
2.) To a skillet over medium heat, add in the pecans. Toss them around occasionally until they start to smell toasty and become lightly browned.
Pour them out of the skillet and allow them to cool down slightly before continuing.
3.) Take the nuts and chop them down into small bits. Measure out 1 cup and set it aside.
Finely chop the remaining nuts and place them into an airtight container (or bag) until ready to bake.
4.) Add the flour, baking powder, baking soda, and salt to a large bowl. Whisk together well and set it aside.
5.) Note: If you do not have a stand mixer, you can do everything below in a large bowl and with a handheld mixer.
To the stand mixer fitted with the paddle attachment, add in the sugars. Turn the mixer on medium low speed then begin pouring in the browned butter.
Turn the mixer up to a medium high speed and allow them to beat together for 5 minutes - stopping halfway to scrape down the bowl.
6.) After 5 minutes of beating, turn the mixer off and scrape the bowl again.
Turn it back on to a medium high speed, and begin adding in the eggs one at a time. Allow each one to get fully incorporated before adding in the next one.
Add in the vanilla and allow it to get incorporated.
7.) Turn the mixer off and scrape down the bowl and paddle.
Turn the mixer on to a low speed, and start adding in the flour mixer a little at a time. As soon as you’re done adding in the last bit of flour, add in the cup of pecans.
Allow the mixer to continue beating for another 3 seconds then turn it off.
DO NOT over mix the dough.
If there’s any flour remaining in the bowl that hasn’t had a chance to get incorporated, mix it in with a spatula.
8.) Put the dough into an airtight container and then into the fridge for 24 hours to rest.
9.) When ready to bake, preheat the oven to 350 degrees. Line the baking sheets with parchment paper.
10.) Set the sheet pans, remaining chopped pecans, and the cookie dough right next to each other for easy assembling. The dough should be cold and hard at this stage.
Using a small (1 inch wide) ice cream scooper, scoop some of the dough out. Use your hands to press it into the scoop and level it off.
11.) Take the rounded top of the scooped dough and gently press it into the finely chopped pecans, then place it onto the sheet pan. Continue to do this until you have 12 - making sure to leave space between them.
12.) Place them into the oven to bake for 10-12 minutes. Begin preparing the next dozen while those bake (see notes below).
When done, take them out of the oven and allow them to cool on the baking sheet.
For softer cookies, bake for 9-10 minutes and slide the parchment paper onto a cooling rack right after baking.
NOTES:
- It’s important that the butter and sugars to cream together for at least the 5 minutes that are noted above in the steps. It should be a creamy brown color and have a fluffy texture (as shown in the video).
- This dough remains fresh in the fridge for 3-5 days. It can also be frozen for up to 2 months.
- If freezing: Prepare the dough as seen on step 11. Place the scoops onto a sheet pan and into the freezer to harden. Once hardened place them into an airtight container.
- You do not need to thaw the dough before baking. They may need an extra 1-2 minutes of baking time depending on how cold they are when you bake them.
Perfect Chocolate Pecan Cookies | Baking with Ani & Fabi
ohhhh my god these are honestly the best cookies ever. I'm not even exaggerating, I had to stop myself from devouring the entire plate in one sitting. They're perfectly moist, not too sweet and have a delicious crunch from the pecans. I'm not usually a fan of nuts in my baked goods, but these cookies are definitely my favourite.
Last march, I collaborated with the Windsor, Ontario based company, Ani and Fabi. Ani and Fabi takes all of the guess work out of baking; You no longer have to worry about finding the right ingredients and measuring the perfect amount. Just head over to their website, choose your recipe and receive pre-measured high quality ingredients along with a recipe card are delivered to your door. With the holidays right around the corner, this is the perfect solution to getting all your holiday baking done without any of the hassle.
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Claire Saffitz's Carrot Pecan Cake | Dessert Person | Recipe Test Review
Today I'm making Claire Saffitz's recipe for Carrot Pecan Cake from her Dessert Person cookbook. This cake is incredibly moist and tender. I cannot over-state how delicious this cake was! Every single time we ate it, we discussed how moist it was the entire time! Coarsely grating carrots vs buying pre-grated is critical to getting a good end result thanks to their moisture content. This cake bakes up pretty flat, so there's no need to level the cakes. I'm layering my cake with Claire's recipe for Brown Butter Cream Cheese frosting.
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Soft Chewy Chocolate and Pecan Cookies | Cupcake Jemma
Another irresistible Chewy Cookie recipe -
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If chewy cookies are your favourite thing ever then prepare yourself for the tastiest cookies in town. In ALL the towns! The thing which sets these cookies apart from all the rest is the 'burnt' butter I use to give them a really deep nutty flavour. You can replace it with normal soft butter if you want but you'll really be missing out, people!
Recipe -
120g unsalted butter, browned and cooled
110g dark brown soft sugar
35g caster sugar
1 lg egg
1/2 tsp vanilla extract
135g plain flour
1/4 tsp salt
1/2 bicarbonate of soda
40g chopped pecan nuts
90g milk chocolate chips
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Paleo Pecan Cookies - Pecan and Dates - EASY RECIPE
You will love throwing these ingredients together for quick batch of cookies!!! No sugar. The dates offer the sweetness you crave. Your children will loves these and they won't even know they're eating healthy!!
Give them a try. Let me know what you think!!!
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