No-Butter Toasted Pecan Chocolate Chip Cookie Tart | Truffles and Trends
This No-Butter Toasted Pecan Chocolate Chip Cookie Tart is soft and gooey, made with coconut oil instead of butter, and is packed with toasted pecans and chocolate chunks.
Full recipe from the blog:
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Enjoy!
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Printable recipe here:
Buttered Pecans:
1 and 1/2 cups pecan halves, finely chopped ( I recommend leaving a few larger pieces and not completely finely chopped).
1 and 1/2 tablespoons butter
Combine in a skillet and cook and stir over med-high heat until pecans are toasted. These burn easily, keep stirring.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
1 cup butter, browned in saucepan and then cooled until solid again. I used salted butter, original recipe says unsalted.
2 1/2 cups flour
1 tsp salt
1 1/4 tsp cinnamon
1 tsp n baking soda
1 cup dark brown sugar
1/2 cup granulated white sugar
2 tsp vanilla extract
2 Tbsp bourbon or whisky
2 eggs
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks. I used baking chocolate in one ounce pieces, roughly chopped with a knife. Make sure to leave some bigger pieces.
Pecan halves for tops of cookies and some flaky sea salt (optional)
Whisk together the flour, cinnamon, baking soda and salt and set aside.
In a large bowl cream together solidified browned butter with sugar. Blend in vanilla, bourbon or whiskey and then the two eggs.
Stir or fold in flour until just combined.
Stir in buttered pecans.
Stir in chocolate.
Place on a parchment or silicone mat lined cookie sheet in 1/8 cup portions. Place portions down in ball shapes, they will flatten as they bake, leave at least 2 in between. Press a pecan half on top of each dough ball.
Bake at 350F for about 9-12 minutes or until the edges are light brown. Cookies will see squishy in the middle, but will firm up upon cooling.
Sprinkle with a bit of sea salt just as they come out of the oven if desired.
Yummy Chocolate Chip, Toasted Pecan Cookies 21 day Fix
These are so good! Your kids will love them and there is no sugar!!
Pecan Chocolate Chip Cookies Recipe
Learn how to make pecan chocolate chip cookies. Whole wheat flour is used for the added benefits, to help you eat less due to the fiber content and to bring out the flavor of the pecans. The nutty flavor of whole wheat flour really complements the toasted pecans and chocolate chips. Salt is sprinkled on the end for a little extra balancing of the sugar in these sweet cookies.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If you prefer a flatter cookie, reduce flour 1/4 cup or 50 grams. These are a thicker style.
White flour can be substituted for wheat.
Shortening or margarine can be used instead of butter.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
Inspired by link:
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Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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MERCH MERCH MERCH!:
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