Your chocolate chip cookies are getting a major upgrade!
If you already have the perfect chocolate chip dough recipe, go ahead and use that, but substitute Black Bow Sweets candied pecans for the nuts called for in the recipe. Or, if you recipe does not call for nuts, just add in 1/2 - 1 cup depending on your batch size and enjoy!
If you are looking for a new chocolate chip cookie dough recipe, try this adapted recipe from Food52!
- 1/2 cup unsalted butter, at room temperature
- 4 tablespoons granulated sugar
- 3/4 cup plus 2 tablespoons packed dark brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces bittersweet chocolate, use chips or cut block into 1/2" chunks
- 3/4 cup Black Bow Sweets candied pecans
- In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a spatula as needed. Add the egg and vanilla and mix well to combine.
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and pecans and mix until everything just comes together. Finish mixing the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
- When ready to bake, preheat the oven to 360° F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets.
- Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
- Transfer the cookies to a wire rack to finish cooling.