Chocolate Chunk and Pecan Cookies

Chocolate Chunk and Pecan Cookies
45 min.
18
207kcal

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If you're in search of the ultimate dessert to satisfy your sweet tooth, look no further than these delectable Chocolate Chunk and Pecan Cookies! Whipping up a batch of these cookies is not only a delightful way to spend 45 minutes in the kitchen, but it also yields a mouthwatering treat that will impress family and friends alike. With each cookie boasting a perfect balance of rich semisweet chocolate and the irresistible crunch of coarsely chopped pecans, these cookies are a flavor explosion that caters to every taste bud.

Each cookie is a soft and chewy masterpiece, thanks to the unique combination of golden brown sugar, warm ground cinnamon, and buttery goodness. The addition of almond extract provides a subtle yet inviting aroma that enhances the overall experience. What's more, these cookies are versatile enough to be enjoyed on any occasion—whether it's a festive gathering, a casual afternoon snack, or a delightful dessert to cap off a special meal.

With just a handful of simple ingredients and straightforward instructions, you'll be able to create a batch that not only looks great but also delivers a satisfying 207 kcal per cookie. So, roll up your sleeves, preheat that oven, and dive into the world of homemade baking with these Chocolate Chunk and Pecan Cookies—your taste buds will thank you!

Ingredients

  • cup all purpose 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