Tag Archives: Chocolate chip cookies

Chocolate Chips Pecan Cookies

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For this year’s Christmas Mini Project, I decided to bake Chocolate Chips Pecan Cookies. I used to bake these Chocolate Chips Pecan Cookies many years ago but had not been baking them. I started to bake these cookies again after Jared ate and likes those bought by Auntie Christina from Kenny Hills Bakers.

This time, I used Anna Olson’s recipe. What I like about this recipe is the adding of corn-starch which made the cookies the balance of crisply outside, chewy inside. However, it was too sweet. For the second bake, I reduced the sugar by 20% and doubled the recipe so that I can use the entire block of butter and have more cookies to share with family and friends. My parents and siblings love them.

Today, Jaden ate them and said “Very nice. What changes did you make?”. Clever boy. He remembered I’ve told him to give me feedback so that I improve on it, keep the good ones and stop baking those that he didn’t like. My sister told me “The cookies go so well with coffee”.

Ingredients:

  • 1 cup (227 g) unsalted butter, at room temperature
  • 160 g packed light brown sugar
  • 160 g granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 370 g all-purpose flour
  • 2 tbsp corn-starch
  • 1tsp baking soda
  • 1tsp salt
  • 3 cups (500 g) chocolate chips
  • 2 cup (200 g) lightly toasted, coarsely chopped pecans (optional but recommended)

Directions:

  1. Cream butter with brown sugar and granulated sugar together well.
  2. Beat in egg and vanilla extract.
  3. Sift in flour, corn-starch, baking soda and salt to the butter mixture and stir until blended.
  1. Stir in chocolate chips and pecans (if using).
  1. Using a small ice cream scoop or a tablespoon, scoop spoonful’s of dough, shape them into a ball and place onto a parchment lined baking tray or a plate.
  1. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
  2. Preheat oven to 180 C
  3. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 2 inches between the cookies. 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.
  4. Bake for 15-18 minutes, until browned around the edges.

10. Cool the cookies on the baking tray.

Tips:

  1. Use room temperature for butter and egg
  2. Chill the cookies before baking. This ensures they all bake to the same size and don’t spread too much while baking.
  3. For the balance of crisply outside, chewy inside cookies, add corn-starch which holds in moisture for a soft-centred and tender texture to the cookies.
  4. Scoop 2 tbsp of dough for big cookies or 1 tbsp for medium size cookies and shape them into a ball.

Crunchy on the outside, chewy inside. Taste of chocolate and crunchy pecans. It goes well with a glass of cold milk or hot cup of coffee.

From my family to yours, may your Christmas be bright and merry!

Chocolate Chip Pecan Cookies

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A few years ago, a friend asked me if I’ve baked chocolate chips cookies. I said yes and then, she asked me “was it crunchy”? I said “yes” and she asked from me for the recipe.

The following day, I received a message from her that she’ve tried baking the chocolate chips cookies based on my recipe and it was very successful. It was crunchy and crisp and her kids just love them.

I saw a new colleague of mine always buy chocolate chips cookies from Starbuck. He is the colleague who on board me into my new job and will be moving to work in Singapore office in end Nov 12. I wanted to bake this chocolate chips cookies for him before he leaves us.

This morning, after my usual cup of coffee, I started baking chocolate chip cookies. The following is the recipe and this cookies is very easy to bake.

  • 227g butter
  • 130g soft brown sugar
  • 65g Castor sugar
  • 1 1/4 tsp vanilla essence
  • 1 big size egg, lightly beaten

Combine and sift:

  • 325g self-raising flour
  • 130g plain flour
  • 1/3 tsp bicarbonate of soda
  • 2 1/2 tbsp cocoa powder
  • 1/3 tsp salt

 

  •  1 1/3 tbsp milk
  • 130g chocolate chips
  • 100g pecans, coarsely chopped
  1. Preheat oven to 180 C.
  2. Cream butter and sugar (brown and Castor) till creamy.
  3. Beat in vanilla essence and egg until mixture turns light.
  4. Stir in sifted dry ingredients.
  5. Add in milk, chocolate chips and chopped pecans. Fold in with a metal spoon.
  6. Drop half a tablespoon of mixture onto non-stick baking trays. Leave about 5-6cm between each tablespoon to allow space for spreading.
  7. Bake for 17-20 minutes or until firm to the touch.
  8. Let cookies cool completely before store them in air tight container.

Tips:

  1. We may substitute the pecan nuts with walnut. Pecan is more expensive than walnut but I like it with pecan better.
  2. Some chocolate chips are milk based ie sweeter; while some have the balance of chocolate and milk, or have higher content of chocolate. Do read and ask about the chocolate chips as it may affect the sweetness of the cookies.
  3. If the cookies are under-baked, they will be soft or not as crunchy.
  4. Cookies with chocolate chips will be harder when they cool completely. If cookies are not crisp and crunchy, bake for another few minutes in oven or toaster.

After making the cookies, I went to market for my groceries shopping to stock up food for the week.

After lunch, I went to Amante and had my favourite hot stone massage.

I needed this massage badly. Love my therapist for the day, Mariyah. She was really good and gave me a good massage that I fell asleep during the 1.5 hours of hot stone massage.

My sister came to our house with her 3 boys. We had the chocolate chip cookies for tea. I gave them 2 containers of cookies for them to enjoy at home.

Good thing is meant to be shared.