Thick and Chewy Black and White Chocolate Chip Cookies with Pecans
We were having friends over for dinner and I needed to make a dessert. I also needed to make a school lunch treat for my kids’ lunches this week. I decided to keep it simple and make cookies. I looked in my cooking bible, The New Best Recipe Cookbook (Revised Edition) by The Editors of Cook’s Illustrated for inspiration. I found a recipe for big, thick, and chewy cookies with both semi-sweet and white chocolate chips as well as pecans. My kind of cookie! They were a huge hit for dessert – I served them with vanilla/chocolate swirl ice cream with caramel and I plan to pack the remaining cookies in lunches this week.
How to Make Thick and Chewy Black and White Chocolate Chip Cookies with Pecans
Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
Combine together the flour, baking soda, and salt in a bowl; set aside.
Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips, white chocolate chips, and pecans.
Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below
Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.
Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. Enjoy.
Bet they tasted good, I can just imagine the flavours, mmmmmm. Have a good day Diane
All chocolate chip cookies are fabulous!
best… mae at maefood.blogspot.com
Yum! I could crush two of these right now. This is my fave kind of cookies!
These look so good! So chewy and thick, I could just have one now with a cup of tea!
Now I won’t be able to get these cookies off my mind for the rest of the day!
Thick & chewy cookies are the best!
Fantastic and just the way I like them. While she didn’t use white chips my mom’s version had plenty of chocolate chips and nuts and they were always chewy rather than crispy – unless she forgot them and they overcooked. Give me a glass of milk for dunking and I could founder on you cookies. Recipe saved.
These look wonderful! Love the chewy, moist cookie. Making these for the family on Super Bowl Sunday!
Thick, chewy and loaded with chocolate…exactly what a cookie should be!
Oh I wish that picture was real.
What a great dessert and lunch box treat Pam
this is a substantial cookie! thank you for including white chocolate, as it is so often ignored. 🙂
These cookies look amazing! I went out and bought all the ingredients . I will be making these for my three little boys today! I’m so excited to try these.. My boys love to help me cook, so thank you for posting this! 🙂