Freshly baked cookies are one of those things that you just cannot refuse. The same could be said for leftover cookie dough at the bottom of the bowl, but maybe that’s just me. Mixing a batch of cookie dough can be a quick and easy fix if you have everything on hand. I had white chocolate chips and pecans leftover from separate cooking trials, so I decided to use them together in a recipe. This time around, forget macadamia nuts. Try pecans win your white chocolate chip cookies, and you will indeed be pleasantly surprised.
I decided to make these cookies for a friend’s birthday. Funny enough, after she went home and nibbled on a few, I received a text from her with an admission. She’s not even a cookie fan, but these cookies were good. Looks like they had the power to tempt a non-believer. That should be reason enough for you to make them.
I tweaked another blogger’s recipe with just a few small changes. These cookies are all butter, no shortening, and I added a little rum extract to the base. Of course, there are those buttery pecans, which add their own unique flavor. If you can’t trust yourself around a batch of homemade cookies, get ready to give these away immediately. You will definitely eat more than your fair share if they stick around.
- 9 tablespoons unsalted butter, at room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon natural rum extract
- 1¼ cups flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup chopped pecans
- ⅔ cup white chocolate chips
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Place the butter and both sugars into the bowl of an electric mixer, and beat until creamy and fluffy, approximately 1-2 minutes.
- Add the egg, then vanilla and rum extracts, mixing until completely incorporated.
- In a separate medium bowl, whisk the flour, baking powder and salt. Carefully add the dry ingredients to the wet, mixing on low speed. Finally, add the pecans and white chocolate chips. Chill the dough for at least an hour, or overnight.
- Using a 2 tablespoon cookie scoop, drop the dough onto the prepared baking sheets. If the dough is soft, chill for another 10-15 minutes in the fridge until it hardens again.
- Bake for 14-16 minutes, rotating halfway through. The edges should be lightly golden, and the middle of each cookie should be baked through but still soft. Cool on the baking sheets for 3-5 minutes, then transfer to cooling racks.
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