Description
Introducing the Pecan Chocolate Delight Cookies, a scrumptious variation of the traditional chocolate chip cookies that perfectly marry the crunch of pecans with the richness of chocolate chunks. This recipe takes a gourmet turn by including a secret ingredient – instant vanilla pudding mix – which adds a subtle depth of flavor and a wonderfully chewy texture. Ideal for cookie lovers looking for something delightfully different, this treat is sure to satisfy sweet cravings and add a touch of luxury to any dessert table.
Ingredients
- 2 1/3 cups all-purpose flour
- 1 3.4 oz package instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups pecan halves, roughly chopped
- 2 cups chocolate chunks
Step-by-step Directions
1. Combine Dry Ingredients
Whisk together the flour, pudding mix, baking soda, and salt in a medium mixing bowl. Set this aside for later use.
2. Cream the Butter and Sugars
Using an electric mixer, cream the softened butter with both granulated and brown sugars, and vanilla. Beat these ingredients for 2-3 minutes until the mixture is light and fluffy. Ensure to scrape down the sides of the bowl as needed.
3. Incorporate Eggs
Add eggs one at a time to the creamed mixture, ensuring each egg is fully integrated before adding the next.
4. Mix Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet mix on a lower speed setting to avoid flour spillage. Once all is added, increase the mixer speed and mix for about one minute to ensure a cohesive dough.
5. Add Pecans and Chocolate
Manually fold in the chopped pecans and chocolate chunks to distribute evenly throughout the dough.
6. Chill the Dough
Transfer the cookie dough into an airtight container and refrigerate for 12 hours. This step is crucial as it helps the flavors meld together and firms up the dough for easier handling.
7. Prepare for Baking
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
8. Form and Bake
Use a medium ice cream scoop or a couple of tablespoons to shape the dough into mounds, spacing them about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 14-16 minutes, or until the cookies are just golden.
9. Cooling
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set without breaking.
Servings & Preparation Time
Yields: Approximately 24 cookies
Preparation Time: 20 minutes
Cooking Time: 14-16 minutes
Chilling Time: 12 hours
Tips for Storage & Reheating
- Storage: Keep the cookies in an airtight container at room temperature to maintain freshness. They can last up to a week when stored properly.
- Freezing: Cookie dough can be frozen for up to 3 months. Scoop onto baking sheets, freeze until solid, then transfer to a zip-lock bag. Bake directly from frozen, adding a minute or two to the baking time.
Conclusion
Pecan Chocolate Delight Cookies are a fantastic alternative for anyone looking to upgrade from the standard chocolate chip cookie. With their rich texture and layers of flavor, these cookies offer a delightful taste experience that is both gourmet and heartwarming. Whether served at a casual gathering or as a special treat for the holidays, these cookies are sure to enthuse and impress.
Print
Pecan Chocolate Delight Cookies
- Total Time: 33 minute
- Yield: Approximately 24 cookies 1x
Description
Introducing the Pecan Chocolate Delight Cookies, a scrumptious variation of the traditional chocolate chip cookies that perfectly marry the crunch of pecans with the richness of chocolate chunks. This recipe takes a gourmet turn by including a secret ingredient – instant vanilla pudding mix – which adds a subtle depth of flavor and a wonderfully chewy texture. Ideal for cookie lovers looking for something delightfully different, this treat is sure to satisfy sweet cravings and add a touch of luxury to any dessert table.
Ingredients
- 2 1/3 cups all-purpose flour
- 1 3.4 oz package instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups pecan halves, roughly chopped
- 2 cups chocolate chunks
Instructions
- Combine Dry Ingredients: Whisk together the flour, pudding mix, baking soda, and salt in a medium mixing bowl. Set this aside for later use.
- Cream the Butter and Sugars: Using an electric mixer, cream the softened butter with both granulated and brown sugars, and vanilla. Beat these ingredients for 2-3 minutes until the mixture is light and fluffy. Ensure to scrape down the sides of the bowl as needed.
- Incorporate Eggs: Add eggs one at a time to the creamed mixture, ensuring each egg is fully integrated before adding the next.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mix on a lower speed setting to avoid flour spillage. Once all is added, increase the mixer speed and mix for about one minute to ensure a cohesive dough.
- Add Pecans and Chocolate: Manually fold in the chopped pecans and chocolate chunks to distribute evenly throughout the dough.
- Chill the Dough: Transfer the cookie dough into an airtight container and refrigerate for 12 hours. This step is crucial as it helps the flavors meld together and firms up the dough for easier handling.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Form and Bake: Use a medium ice cream scoop or a couple of tablespoons to shape the dough into mounds, spacing them about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 14-16 minutes, or until the cookies are just golden.
- Cooling: Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set without breaking.
- Prep Time: 20 minutes
- Cook Time: 14-16 minutes