Chocolate Chip Pecan Cookies with a Raisin Twist
Chewy chocolate chip pecan cookies loaded with toasted pecans and a handful of raisins pressed on top for a chewy, sweet twist.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Cookie scoop
- Wire cooling rack
Ingredients
- 280 g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 225 g unsalted butter softened
- 200 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 340 g semi-sweet chocolate chips
- 200 g pecans chopped
- A handful of raisins for topping
Instructions
- Toast the Pecans and Prep the Dough BaseToast the chopped pecans in a dry pan over medium heat for three to four minutes until fragrant, then set aside to cool. Whisk together the flour, baking soda, and salt in a bowl. In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until light, fluffy, and pale. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine the DoughGradually add the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chocolate chips and toasted pecans until evenly distributed throughout the dough.
- Scoop, Top, and BakeUsing a spoon or cookie scoop, portion rounded tablespoons of dough onto parchment-lined baking sheets, spacing about 5cm (2 inches) apart. Press a few raisins onto the top of each scoop. Bake for 10 to 12 minutes, until the edges are golden but the centers still look slightly soft. Let the cookies rest on the sheet for about five minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for about 30 minutes if you have time; it reduces spread and gives a thicker, chewier cookie.
- Don't skip toasting the pecans, it takes less than five minutes and makes a noticeable flavor difference.
- Ovens vary, so start checking around the 9-minute mark. The centers should still look a touch underbaked; they firm up as they cool.
- No pecans on hand? Walnuts make a great substitute. Want it darker? Swap in dark chocolate chips. Prefer a different dried fruit? Dried cranberries or cherries work well in place of raisins.
- Want to go all in on chocolate? Swap the vanilla for a tablespoon of cocoa powder for a double-chocolate spin.
- Store in an airtight container at room temperature for up to five days, or freeze baked cookies for up to three months.
- Nutrition information is an estimate and will vary based on ingredients used.