Pecanish chocolate chip cookies

Are you a fan of cookies?

I certainly am. Especially those big ones with chocolates chips. Flakes of sea salt on the top would have maximum appeal. Bite into them and the balance of sweet and salt is just delicious Yup, my favourite ones. 

Today, on the 10th year of Baketales,  I went all out and made a batch of them and guess what - I'm going to share the recipe with you. Of course, since it's for a celebration,  I've added in my favourite chocolate chip cookie ingredients - dark chocolate chips (of course), white chocolate chips and pecans. And flakes of seasalt. 

These cookies are pretty simple to make, you can sub the pecans with any other kind of nuts. You can leave out the white chips and add more dark ones. You can divide the dough into 10 and make giant sized cookies, it's a cool recipe that way. But don't skip the part about chilling the dough, that's what makes them thick after baking.

They are chewy, nutty and what I love the most is when you bite into one of those chocolate chips. Because they have melted, it's like a pool of chocolate that suddenly floods your mouth. In fact, if you get to buy chocolate chunks (or even cut a bar of chocolate into chunks), I assure you that the experience will be sublime.

So without further ado, let's dive into the recipe.

Pecanish chocolate chip cookies (makes 15 cookies) 


220 gm flour

1 tsp cornflour 

1/2 tsp baking soda 

1/2 tsp salt 

125 gm butter at room temperature 

1 tsp vanilla extract

120 gm brown sugar

90 gm granulated sugar 


120 gm dark chocolate chips

60 gm white chocolate chips 

100 gm chopped pecans

Flaked sea salt


Sift together the first four ingredients,  keep aside.

In a mixing bowl, beat together the butter and vanilla extract for about 2 minutes.

Add in both kinds of sugar, beat at high speed for another 2 minutes.

Beat in egg till the dough is creamy.

Add in dry ingredients in 3 batches, also add in the chocolate chips and pecans.

Mix it well with a spatula till there are no streaks of flour.

Transfer to a bowl with an airtight lid and refrigerate for 4 - 24 hours. 

Divide into 15 cookies and place on a parchment-lined baking tray.

Flatten the cookies a little. 

Bake in a preheated 170°C oven for about 10 minutes.

Remove the tray from the oven, sprinkle over a few flakes of salt and put back into the oven for another 8 - 10 minutes. 

Remove from the oven, let cool to room temperature.  

To store, pack into an airtight container. Cookies will stay good for 3 - 4 days though they are best on the day they are made.

Thank you dear readers for being a part of my blog. I do hope you will make these cookies and do share your pics with me in the comments section. 



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