Chipsters with pecans and chocolate chips
Votes: 5
Time: 1 hour 5 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Bake cookies filled with dark chocolate chips and pecan pieces. Besides the chocolate chips, these cookies differ from classic chocolate chip cookies in their shape and baking method. The dough is cut into squares and baked. Before baking, be sure to chill them in the freezer for half an hour to prevent them from losing their shape during baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g butter
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2.5 cups premium flour
- 2 cups pecans
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Cooking the dish according to the recipe:
- Beat 8 oz. butter with 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; stir in 1 teaspoon vanilla extract and 2 eggs. Combine 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then fold into the butter mixture. Stir in 2 cups dark chocolate chips and 2 cups chopped pecans.
- Form the dough into a rectangle on a sheet of parchment paper and refrigerate for 1 hour. Cut into 5 cm squares and freeze for 30 minutes, then bake in an oven preheated to 175°C (350°F) for 14-16 minutes.
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