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Chocolate-Pecan Chunk Cookies

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Submitted by fourlillys

YIELD

2 dozen

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
12 1.8E+2
TABLESPOONS ML BUTTER
, softened
1 237
CUP ML BROWN SUGAR, LIGHT
packed *
¾ 177
CUP ML SUGAR
granulated
2 2
LARGE LARGE EGGS
large, room temperature
1 5
TEASPOON ML VANILLA EXTRACT
12 346.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
cut into 1/4 inch chunks, null, null
1 237
CUP ML MACADAMIA NUTS
coarsely chopped *
½ 118
CUP ML PECANS
coarsely chopped

Directions

Preheat oven to 350℉ (180℃).

Line two baking sheets with baking parchment or aluminum foil.

In a medium bowl, stir together the flour, baking soda, and salt.

Sift the mixture.

In a large bowl, using a mixer set at low speed, beat the butter for 30 to 45 seconds or until creamy.

Gradually add the sugars and beat at medium speed for 1 to 2 minutes or until light and fluffy.

Add the eggs one at a time, beating well after each addition, then add the vanilla.

Using a wooden spoon, stir in the flour mixture.

Add the chocolate chunks, macadamia nuts and pecans, and stir until well combined.

Form the cookies by packing the dough into a ¼ cup measuring cup.

Drop the formed dough onto the baking sheets, leaving about 3 inches between cookies.

Flatten the dough slightly with the palm of your hand.

Bake for 20 to 25 minutes or until lightly browned around the edges but still slightly soft in the center.

Cool the cookies on the baking sheets for 3 to 5 minutes.

Transfer the cookies to wire racks to cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 1108 54% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 34g 172%
Trans Fat 0g
Cholesterol 196mg 65%
Sodium 717mg 30%
Total Carbohydrate 42g 42%
Dietary Fiber 7g 27%
Sugars g
Protein 28g
Vitamin A 24% Vitamin C 0%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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