Anna Olson's Chocolate Chip Cookies Are a Classic for a Reason
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Brown Butter Pecan Cookies | Brown butter chocolate chip cookies
These thick, chewy from the inside and crispy on the edges brown butter pecan cookies are simply amazing. These brown butter pecan cookies are made with toasted chopped pecans, brown butter, and chocolate chunks, and topped with flakey salt and a big pecan for decoration!
Recipe:
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
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Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Butterscotch Chocolate Chip Cookies + Using a Portion Scoop
Butterscotch Chocolate Chip Cookies (yield: 2 dozen)
Butterscotch
4 oz (113g) butter
1/2 c (107g) dark brown sugar
1 tsp (6g) fine salt
1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 300F (150C)
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Butterscotch Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) dark brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
1 tsp vanilla extract
3.25 c (455g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp (6g) fine salt
12 oz (340g) milk chocolate, chopped
butterscotch from above
1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.