¾cupunsalted butter softened(1 ½ sticks/170 grams)
¾cupbrown sugar(150 grams)
⅓cupsuperfine (castor) sugar(67 grams)
1egg
1egg yolk
2teaspoonsvanilla extract
2cupsall purpose (plain) flour(250 grams)
¾teaspoonbaking soda
¼teaspoonsalt
1 ½cupcoarsely chopped pecans (170 grams)
1 ½cupschocolate chips(240 grams)
Instructions
Preheat the oven to 320ºF/160ºC. Line a large baking sheet with non-stick parchment paper.
Spread the pecans onto the baking sheet and toast in the oven for 5-10 minutes until fragrant. Remove to a plate and allow to cool. You’ll be able to reuse the lined baking sheet.
Using an electric mixer (or wooden spoon), beat the butter, brown sugar and white sugar until well combined and smooth. Add egg and egg yolk and vanilla. Beat until thoroughly combined.
Sieve flour, baking soda and salt directly over the bowl and into the butter mixture.
Mix in flour, followed by pecans and chocolate chips.
Use a small cookie scoop or divide mixture into 30 portions and roll into balls. Don't flatten.
Bake in a preheated oven for 9-12 minutes.
Cool on a baking tray for 5-10 minutes. Then cool on wire rack
Notes
As with most baking recipes, preheat the oven and have all your ingredients at cool room temperature for best results. Butter needs to be softened but not warm or melting.With cookies it’s very important to carefully measure the flour. This is how - stir the flour to loosen it, gently spoon it into the cup being careful not to pack it in then level the flour off with a knife. If you dip the cup into the flour and scoop it in, it’s quite likely that the flour will pack and you’ll have too much. Tips for Success
Use softened butter.
Cream the butter and sugars until lightened and fluffy but don’t over do it.
Scoop the cookies out onto a line baking sheet but don’t flatten.
Lastly, only bake until just lightly browned.
Please Note:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.