Happy Labor Day! I hope you are enjoying your holiday weekend. The Artist and I are having a relaxing time and today’s Black and White Chip Pecan Cookies are being snacked on as we watch the US Open tennis tournament and enjoy the beginning of the football season.
When I think of a relaxing long weekend, the last thing I want to have to do is make an elaborate or time-consuming Chocolate Monday recipe for you guys. I want something easy to put together like today’s cookies.
Taking a riff on the standard CCC recipe, I just substituted white chocolate chips for a portion of the dark and added pecans. A delicious variation on a theme!
For those rare few who haven’t made this kind of cookie dough before, the lack of water or milk is intentional and not a mistake. There is enough liquid in the butter and eggs to make a beautiful dough.
One trick is to use an spring-loaded ice cream scoop. You get consistently sized cookies and it makes portioning them really fast and easy. Plus kids love using the scoops.
These cookies are so easy to make and an excellent recipe for new bakers and children to help you with. They will love the sense of accomplishment and you’ll have a fun helper.
Hope you have a wonderful holiday and enjoy these Black and White Chip Pecan Cookies with your family and friends!
- 3-1/4 cups (390g) gluten-free flour blend or all-purpose flour
- 2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1 cup (2 sticks; 227g) butter, softened to cool room temperature
- 3/4 cup (150g) granulated sugar
- 1 cup (215g) firmly packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cups dark chocolate chips
- 2 cups chopped pecans
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of your standing mixer, using the paddle attachment, beat together the butter and sugars until soft and creamy, about 2 minutes. Scrape the sides and bottom of the bowl and beater. Add the eggs, one at a time, mixing well before adding the second one. Then add the vanilla and beat on low for 1 minute until combined.
- Gradually add and mix in the flour mixture until fully incorporated. When the dough is smooth, stir in the chocolate chips and pecans. Scrape the bowl again making sure there is no extra flour hiding in the bottom.
- Remove the bowl from the mixer, cover and chill in the refrigerator for about 30 minutes, though an hour or more is better. If you are using gluten-free flour, this resting gives the flour more time to get fully hydrated.
- Preheat the oven to 350°F. Line 2 baking sheets with Silpats or parchment.
- Use a spring-loaded scoop to form 1-1/2 to 2 tbsp balls. Place on prepared baking sheets leaving enough room for them to spread. Bake for about 12 minutes or until golden brown around the edges but still slightly soft in the middle. If baking more than one pan at a time, spin and swap the trays halfway through for the most even baking.
- Leave the cookies on the baking sheet for a couple of minutes before transferring to wire racks to cool completely. Store in an airtight container.
- Yield: about 4 dozen 2-inch cookies
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