Time 45m Yield Makes 45 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees with racks in upper and lower thirds. In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans. Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball. Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center. Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
Time 30m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, baking soda, baking powder, and salt in a medium bowl. Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart. Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Yield Makes about 18 cookies Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough. Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten. Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
Time 1h35m Yield about 2 dozen cookies Number Of Ingredients 10 Steps:
Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.
Time 45m Yield 34 cookies, 34 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. In a bowl whisk together, flour, baking soda, baking powder and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined. Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely. Keep in airtight container at room temperature for about 5 days.
Time 20m Yield 24-36 cookies, 15 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. In mixing bowl, combine cake mix, eggs, oil, water, and sugar. Mix Well. Add in pecans and chocolate chips. Mix Well. Drop by teaspoonfuls on slightly greased cookie sheet. Bake at 350 degrees for approximately 15 minutes or til lightly browned.
Time 30m Yield 60 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda and salt with a fork. Set aside. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the bourbon. Stir in the flour mixture just until blended. Fold in pecans and chocolate chips. Drop by large spoonfuls onto ungreased baking sheets. Bake in the preheated oven until the edges are lightly browned, about 10 minutes. Cool on the cookie sheet for a minute, then remove to wire racks to cool completely.
Time 1h10m Yield Makes 10 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks. Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick. Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.
Time 25m Yield 6 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Time 27m Yield Makes 12 Number Of Ingredients 9 Steps:
Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water. Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda. Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don’t spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.
Time 45m Yield about 9 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.
