Thin & Crispy Pecan Chocolate Chip Cookies



I, for one, have always loved soft cookies. Soft cookies have always been my go to. Im talking entenmann's,


italian rainbow cookies, soft baked pepperidge farm, enjoy life double chocolate brownie cookies, even


my preferred way of eating oreos are always dunked until they are falling apart. If I see a hard cookie…


well nine times out of ten it's a hard pass for me.



The idea of uploading a recipe of a cookie and not having them be soft is a blasphemy so they better be totally worth it... and trust me, these are definitely worth it.


These cookies are mostly thin and crispy while the center is still just a tiny tiny bit chewy. It adds a


variety of texture but if you are going for just a hard cookie, I would bake them for 18 minutes instead.


Because these cookies bake in the oven longer than a soft cookie would, the butter in the cookies have a


chance to brown a bit creating a deeper caramelized flavor without any extra work! They are studded


with mini chocolate chips so that every bite has a bit of chocolate and the lightly toasted pecan adds even


more texture as well as a delicious nutty flavor. 


Thin & Crispy Pecan Chocolate Chip Cookies

Makes 18 cookies 


Ingredients:

  • 1 stick of unsalted butter, softened to room temperature

  • 1.75 ounces of sugar 

  • 5.5 ounces of light brown sugar 

  • 1 egg

  • Splash of vanilla extract 

  • 6 ounces of all purpose flour

  • ½ teaspoon fine salt 

  • ½ teaspoon baking soda 

  • ¾ teaspoon baking powder 

  • 4.6 ounces of mini chocolate chips 

  • 2.2 ounces chopped pecans, lightly toasted


Instructions:

  1. Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

  2. In a standing mixer, cream together the butter and both sugars until they are fluffy and pale brown in color on a medium speed. Scraping down the sides of the bowl when necessary. 

  3. Next, add in the vanilla and eggs and cream until everything is fully incorporated. 

  4. Turn the mixer speed to medium high and cream for 45 seconds. You will notice that the mixture is even lighter and fluffier. This is because there is more air incorporated into the dough. More air will create more spreading in your cookies creating a thin & crispy cookie. 

  5. Then, add in the dry ingredients (6 ounces of all purpose flour, ½ teaspoon fine salt, ½ teaspoon baking soda, & ¾ teaspoon baking powder) and mix on low speed until most of the dry ingredients have been absorbed. 

  6. Finally, add in ¾ cups of mini chocolate chips and ½ cup of lightly toasted chopped pecans. Continue mixing on low speed until everything has been evenly distributed and all the dry ingredients are absorbed.  

  7. Using a 2 tablespoon ice cream scoop, portion out your cookie dough. Place them on your cookie sheet giving each dough ball about 2 inches of space. Bake for 15 minutes and let cool completely.

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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