Dark Chocolate Chip and Pecan Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 215 grams pastry flour
3 grams baking soda
0.4 grams cinnamon powder
145 grams unsalted butter
6 grams sea salt
5 g vanilla paste
5 grams lemon juice
95 grams light brown sugar
95 grams granulated sugar
70 grams whole eggs
340 grams dark semi-sweet chocolate chips, 58%
35 grams rolled oats, uncooked
130 grams pecans chopped
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Directions: |
Directions:Preheat oven to 350F convection.
Sift flour, baking soda, and cinnamon together.
Mix together the butter and salt in a stand mixer bowl on lose speed for about 10 seconds using the paddle attachment. Then add the vanilla. Mix for 10 seconds or until combined.
Add the lemon juice and sugars. Mix until the ingredients are incorporated. Scrape the bowl, then gradually add the eggs. Mix until all of the ingredients are emulsified and it is a creamy consistency.
Combine the dry ingredients, the chocolate chips, oats, and the chopped nuts.
Scoop the cookies onto a baking tray with parchment paper. Place parchment paper on top of cookies and gently press down evenly with your hands to allow for the same thickness for all of the cookies and help them bake evenly. Remove the tray and parchment paper.
Bake for 12-15 minutes or until golden brown. Place cookies on cooling rack. |
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Number Of
Servings: |
Number Of
Servings:24 cookies |
Personal
Notes: |
Personal
Notes: Storage: Freeze raw, scooped dark chocolate & pecan cookie dough for up to 1 month. To defrost, stagger the cookies on a baking tray lined with parchment paper, uncovered, at room temperature for 1 hour — bake per the recipe’s instructions. Freeze baked dark chocolate chip & walnut cookies in an airtight container or a plastic bag for up to 1 month.
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