Ultimate White Chocolate Pecan Chocolate Chip Cookie Recipe

Last Updated on 2 months by Neha Deshmukh

Ultimate White Chocolate Pecan Chocolate Chip Cookie Recipe

Hey everyone! If you’re anything like me, a warm, gooey cookie is basically a hug in food form. And these aren’t just any cookies – these are the Ultimate White Chocolate Pecan Chocolate Chip Cookies. Seriously, the combination of rich chocolate, sweet white chocolate, and crunchy pecans is just… chef’s kiss. I first made these for a friend’s birthday, and they were gone in minutes! I knew I had to share the recipe with all of you.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good chocolate chip cookie? But this recipe takes things to a whole new level. The white chocolate adds a lovely sweetness that balances the cocoa, and the pecans give it a delightful crunch. They’re soft, chewy, and utterly irresistible. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 6 tbsp oil
• 60 gm butter, softened
• ½ cup brown sugar
• ¼ cup sugar
• 2 large eggs
• 1 tsp vanilla essence
• 1 ¼ cup all-purpose flour
• ½ cup cocoa powder
• ¼ tsp baking powder
• ½ tsp salt
• ¾ cup white chocolate chips
• ¾ cup semi-sweet chocolate chips
• ½ cups pecans, chopped

Ingredient Notes

Okay, let’s talk ingredients! A few little things can make a big difference.

• Cocoa Powder: Don’t skimp here! Use a good quality cocoa powder – Dutch-processed is my preference for a richer, smoother chocolate flavour. It really elevates the whole cookie.
• Chocolate Chips: I love using a mix of white chocolate and semi-sweet for that perfect balance. Feel free to experiment with different types – dark chocolate, milk chocolate, even butterscotch chips!
• Pecans: Freshly chopped pecans are best, but you can also use pre-chopped. For extra flavour, lightly toast the pecans in a dry pan for a few minutes before adding them to the dough. The aroma is incredible! Sourcing is important too – I try to get pecans from local farmers when I can.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, cream together the oil, softened butter, brown sugar, and white sugar until everything is light and fluffy. This usually takes a few minutes, and it’s the foundation for a tender cookie.
3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla essence.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Gently fold in the white chocolate chips, semi-sweet chocolate chips, and chopped pecans.
7. Drop rounded tablespoons of dough onto the prepared baking tray, leaving about 2 inches between each cookie.
8. Bake for 14 minutes, or until the edges are set but the centers are still slightly soft. Remember, they’ll continue to cook a little on the tray.
9. Let the cookies cool on the tray for 1-2 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Expert Tips

• Don’t overbake! Slightly underbaked cookies are the best cookies. They’ll be soft and chewy.
• Chill the dough: If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
• Use room temperature ingredients: This helps everything blend together smoothly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer for the eggs. My friend Priya swears by applesauce as an egg replacer in cookies!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always added a little cardamom to her cookies.
• Festival Adaptations: These cookies are perfect for a Christmas or Holiday cookie platter! You can even add a sprinkle of festive sprinkles.

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely gift for friends and family!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

• What type of oil works best in this recipe? You can use any neutral-flavored oil, like vegetable oil or canola oil.
• Can I use different nuts instead of pecans? Absolutely! Walnuts, macadamia nuts, or even almonds would be delicious.
• How do I prevent the cookies from spreading too thin? Chilling the dough and using the correct amount of flour can help.
• Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.
• What’s the best way to store these cookies to keep them fresh? An airtight container is key! Adding a slice of bread to the container can also help keep them soft.