Ingrédients pour Sexy Chocolate Chip Cookies
- Unsalted Butter
- Light Brown Sugar
- White Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- Kosher Salt
- Rolled Oats
- Semisweet Chocolate Chunks
- Milk Chocolate Pieces
- 1 cup pecan halves
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Comment préparer Sexy Chocolate Chip Cookies
- **Toast Pecans:** Preheat oven to 350°F (175°C). Spread 1 cup pecan halves in a shallow pan and toast until fragrant and lightly browned, about 10 minutes. Watch closely to prevent burning.
- **Toast Oatmeal:** Spread 1 cup rolled oats in a separate shallow pan and toast at 350°F (175°C) until lightly golden, 5-10 minutes. Watch closely.
- **Cool Completely:** Let the toasted pecans and oatmeal cool completely before proceeding.
- **Preheat Oven:** Preheat oven to 325°F (160°C).
- **Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy (at least 5 minutes).
- **Add Wet Ingredients:** Beat in 2 large eggs and 1 teaspoon vanilla extract until smooth.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cooled toasted oatmeal.
- **Combine Wet and Dry:** Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- **Add Chocolate and Pecans:** Gently fold in 2 cups chocolate chips (semi-sweet, milk, or dark chocolate—or a mix!) and the cooled toasted pecans.
- **Scoop and Bake:** Drop rounded tablespoons of cookie dough onto parchment-lined baking sheets. Lightly flatten each cookie with the back of a spoon.
- **Bake:** Bake for 20 minutes, or until the edges are lightly golden brown. Rotate baking sheets halfway through for even baking.
- **Cool:** Remove cookies from baking sheets and let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
42g
Carbs
11g
