Chocolate Chunk and Pecan Cookies

Chocolate Chunk and Pecan Cookies
45 min.
18
207kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate Chunk and Pecan Cookies, a perfect treat for any dessert lover! With a rich, buttery base and the irresistible combination of semi-sweet chocolate and crunchy pecans, these cookies are sure to become a favorite in your household. Each bite offers a satisfying crunch followed by a melt-in-your-mouth experience that will leave you craving more.

Ready in just 45 minutes, this recipe yields 18 scrumptious cookies, making it ideal for sharing with friends and family or enjoying as a personal treat. The warm aroma of freshly baked cookies wafting through your kitchen will create an inviting atmosphere that no one can resist. Plus, with a caloric count of 207 kcal per cookie, you can indulge without too much guilt!

Whether you're hosting a gathering, celebrating a special occasion, or simply looking to satisfy your dessert cravings, these Chocolate Chunk and Pecan Cookies are the perfect addition to your dessert table. The blend of flavors, enhanced by a hint of almond extract and a sprinkle of cinnamon, elevates these cookies to a whole new level. So, roll up your sleeves, preheat that oven, and get ready to bake a batch of these heavenly cookies that will surely impress everyone!

Ingredients

  • cup flour 
  • 0.3 teaspoon almond extract 
  • 0.5 teaspoon baking soda 
  • 0.5 cup butter room temperature
  • large eggs 
  • 0.8 cup brown sugar packed ()
  • 0.5 teaspoon ground cinnamon 
  • cup pecans coarsely chopped
  • 0.3 teaspoon salt 
  • ounces bittersweet chocolate coarsely chopped
  • 1.5 teaspoons vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Preheat oven to 350°F.
  2. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended.
  3. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
  4. Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
  5. Bake cookies until edges begin to brown but centers are still soft, about 13 minutes.
  6. Let cool on sheets 2 minutes.
  7. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)

Nutrition Facts

Calories207kcal
Protein4.3%
Fat57.34%
Carbs38.36%

Properties

Glycemic Index
7.78
Glycemic Load
3.86
Inflammation Score
-2
Nutrition Score
4.473043522757%

Flavonoids

Cyanidin
0.65mg
Delphinidin
0.44mg
Catechin
0.44mg
Epigallocatechin
0.34mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.14mg

Nutrients percent of daily need

Calories:207.11kcal
10.36%
Fat:13.43g
20.66%
Saturated Fat:5.8g
36.22%
Carbohydrates:20.2g
6.73%
Net Carbohydrates:18.65g
6.78%
Sugar:12.68g
14.09%
Cholesterol:24.46mg
8.15%
Sodium:110.88mg
4.82%
Alcohol:0.13g
100%
Alcohol %:0.41%
100%
Caffeine:8.13mg
2.71%
Protein:2.27g
4.54%
Manganese:0.46mg
23.12%
Copper:0.21mg
10.37%
Magnesium:26.85mg
6.71%
Iron:1.19mg
6.63%
Vitamin B1:0.1mg
6.6%
Selenium:4.41µg
6.29%
Fiber:1.55g
6.22%
Phosphorus:56.28mg
5.63%
Zinc:0.62mg
4.13%
Folate:15.63µg
3.91%
Vitamin B2:0.06mg
3.65%
Vitamin A:180.86IU
3.62%
Potassium:104.2mg
2.98%
Vitamin B3:0.58mg
2.89%
Calcium:22.44mg
2.24%
Vitamin E:0.32mg
2.14%
Vitamin B5:0.17mg
1.73%
Vitamin B6:0.03mg
1.39%
Vitamin K:1.38µg
1.31%
Source:Epicurious