The Artist and I are having a relaxing time and today’s Black and White Chocolate Chip Pecan Cookies are the perfect snack food for long holiday weekends!
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. I want something easy to put together like today’s cookies.
Taking a riff on the standard chocolate chip cookie recipe, I substituted white chocolate chips for a portion of the dark and added pecans. Plus, an adjustment to the sugar amounts to get a stronger caramel flavor which complements the chocolate more. These are a delicious variation from the original!
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 for the best cookies is to use a spring-loaded ice cream scoop. You get consistently sized cookies that bake more evenly and it makes portioning them really fast and easy. Plus, kids love using the scoops. Buy an extra one so your little one can help you!
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 weekend (and your day off if you are lucky) and enjoy these Black and White Chocolate Chip Pecan Cookies with your family and friends!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Black and White Chocolate Chip Pecan Cookies:
- Gluten-free flour blend or all-purpose flour, baking soda
- Salt, butter, sugar, brown sugar, eggs, vanilla, pecans
- White chocolate chips, dark chocolate chips
You can use any nut that you like in these cookies … walnuts, macadamia nuts, almonds, cashews, etc. Chop into small pieces to make them easier to eat.
How to make Black and White Chocolate Chip Pecan Cookies:
- Whisk together the dry ingredients; cream the butter and sugars
- Add eggs, one at a time, mixing well after each addition; add the vanilla and mix for another minute until combined and smooth
- Gradually mix in the dry ingredients until creamy, then stir in the chocolate chips and nuts; cover and chill at least 30 minutes but an hour or two is even better
- When ready to bake, preheat the oven and line baking sheets with either Silpats or parchment paper; use a scoop to make evenly sized balls of dough and place on the baking sheets
- Bake at 350°F about 12 minutes or until golden brown around the edges but still soft in the centers; spin and swap baking sheets if baking more than one at a time
- Leave cookies on the baking sheets for a couple of minutes before transferring them to wire racks to cool completely
Resting the dough after mixing helps the flours fully absorb all the liquids and hydrate. This gives you better texture and flavor in the baked cookies.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Mixing bowls
- Stand mixer or hand mixer
- Silpats or parchment paper
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 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 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 or other nut of choice, optional
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of your standing mixer or using a hand mixer, 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. It also helps reduce the grittiness so common in gluten-free baked goods.
- 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.
- Recipe found at www.theheritagecook.com
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 110mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 3g
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