Orly’s Brooklyn Chocolate Pecan Chunk Cookies
Recipe Makes 30 cookies
10.5 tbsp (150 grams) butter
Just under 1 cup (170 grams) white granulated sugar
1.5 cups (220 grams) tightly packed light brown sugar
2 large eggs
3 tsp vanilla (12g)
2 1/3 cups (350 grams) Blends by Orly London Blend
½ tsp salt
3 ½ tsp baking powder (12g)
½ tsp baking soda
1 cup (150 grams) dark chocolate chips
¾ cup (75 grams) chopped pecans
Heat: Preheat oven to 350º F. Line a flat cookie tray with parchment paper.
Mix: In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes until lightened in color. Add eggs + vanilla and mix for 2 minutes or until fully incorporated. In a separate bowl, mix together Blends by Orly London Blend, salt, baking powder, and baking soda. Add the dry ingredients to the mixing bowl and mix all ingredients together on med-high speed for 3 minutes, or until fully incorporated. Add chocolate chips and pecans and mix for 30 seconds or until dispersed within the dough
Bake: Use an ice cream scoop or spoon to batch cookies onto a tray lined with baking paper. Bake for 12 minutes or until cookies are golden brown. For extra crispy cookies, bake for an additional 2-3 minutes.