Maple Pecan Chocolate Chunk Cookies
Jan 9, 2022 17:55:08 GMT -5
Post by Shoshanna on Jan 9, 2022 17:55:08 GMT -5
MAPLE PECAN CHOCOLATE CHUNK COOKIES
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 INGREDIENTS
3/4 cup cold butter (cubed)
1/2 cup Bumbleberry Farms Squirrel Crazy maple honey cream
1 1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup roughly chopped pecans
1 cup dark chocolate chunks (use 70% or higher cacao for the chocolate pools)
INSTRUCTIONS
Use a stand mixer with the paddle attachment or a hand mixer to cream together the butter, maple honey cream and sugar for 5 minutes until light and fluffy.
Add eggs and vanilla and mix for another minute until smooth.
Add dry ingredients, mixing just until combined.
Stir in the pecans and chocolate chunks, saving about half to sprinkle on top if you want the chocolate pools on top of the cookies for looks. They taste amazing either way.
Scoop 1 tablespoon or 1 inch balls of cookie dough and place onto parchment-lined baking sheets, a couple of inches apart. Place the cookie sheets in the fridge for 10-15 minutes while you heat up the oven. This will chill the butter and prevent the cookies from spreading too much.
Heat oven to 350 degrees F.
Bake cookies for 10-12 minutes until the edges are just starting to brown. If you want to get the chocolate pools and extra pecans on top, remove the cookies about 4 minutes before the end of your baking time and press chocolate chunks and pecans into the tops of the cookies and return to the oven to finish baking.
NOTE:
You can buy Bumbleberry Farms products from Whole Foods, Williams-Sonoma or a few other places, and you can also order them online here.
link
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 INGREDIENTS
3/4 cup cold butter (cubed)
1/2 cup Bumbleberry Farms Squirrel Crazy maple honey cream
1 1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup roughly chopped pecans
1 cup dark chocolate chunks (use 70% or higher cacao for the chocolate pools)
INSTRUCTIONS
Use a stand mixer with the paddle attachment or a hand mixer to cream together the butter, maple honey cream and sugar for 5 minutes until light and fluffy.
Add eggs and vanilla and mix for another minute until smooth.
Add dry ingredients, mixing just until combined.
Stir in the pecans and chocolate chunks, saving about half to sprinkle on top if you want the chocolate pools on top of the cookies for looks. They taste amazing either way.
Scoop 1 tablespoon or 1 inch balls of cookie dough and place onto parchment-lined baking sheets, a couple of inches apart. Place the cookie sheets in the fridge for 10-15 minutes while you heat up the oven. This will chill the butter and prevent the cookies from spreading too much.
Heat oven to 350 degrees F.
Bake cookies for 10-12 minutes until the edges are just starting to brown. If you want to get the chocolate pools and extra pecans on top, remove the cookies about 4 minutes before the end of your baking time and press chocolate chunks and pecans into the tops of the cookies and return to the oven to finish baking.
NOTE:
You can buy Bumbleberry Farms products from Whole Foods, Williams-Sonoma or a few other places, and you can also order them online here.
link
