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Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

We were having friends over for dinner so I made these thick and chewy black and white chocolate chip cookies with pecans for dessert from The New Best Recipe Cookbook (Revised Edition) by The Editors of Cook’s Illustrated. These cookies were delicious and a huge hit with everyone.

Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

Ingredients:

  • 2 cups + 2 tbsp flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp butter, melted and cooled until just warm
  • 1 cup light brown sugar, packed
  • ½ cup white sugar
  • 1 large egg + 1 large yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet
  • ½ cup white chocolate chips
  • ½ cup pecan pieces

Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

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 the flour, baking soda, and salt in a bowl; set aside.

Using a hand beater or stand mixer, beat the butter and sugars 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 the 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. Enjoy.

Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

 

Thick and Chewy Black and White Chocolate Chip Cookies with Pecans

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 18 Large Cookies
Author: Pam - For the Love of Cooking

Ingredients

  • 2 cups + 2 tbsp flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp butter melted and cooled until just warm
  • 1 cup light brown sugar packed
  • ½ cup white sugar
  • 1 large egg + 1 large yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet
  • ½ cup white chocolate chips
  • ½ cup pecan pieces

Instructions

  • Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
  • Combine the flour, baking soda, and salt in a bowl; set aside.
  • Using a hand beater or stand mixer, beat the butter and sugars 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 the 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. Enjoy.
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13 Comments

  1. 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.

  2. 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! 🙂