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
Scale
- 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