today I'm going to show you how to make
one of my favorite treats chocolate chip
cookies these ones are filled with
toasted pecans and I think they strike
just the perfect balance between a
cookie that is like puffy and cakey on
the inside and those cookies that are
like crispy and crunchy personally I
like a crunchy cookie but not everyone's
like that so these are like the best
compromise you could possibly imagine
and they're so easy to make let's get
started into a bowl I'm adding two and a
quarter cups or 270 grams of all-purpose
flour I'll just weigh that out 1
teaspoon of salt and 1/2 a teaspoon of
baking powder let's just whisk this up
really quickly distribute those
ingredients set aside and now we're
gonna whip that butter and do our sugar
egg situation so into a standing mixer
fitted with a paddle attachment I'm
adding in 1 cup of unsalted butter at
room temperature I'm using unsalted
because every butter manufacturer uses a
little bit different a little bit
different amounts of salt and you want
to have a consistent recipe so control
the salt by using unsalted butter and
then adding the salt in yourself okay
into that bowl now let's cream it up
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I'm adding in a combination of regular
old plain granulated sugar and then
light brown sugar if you add in just
plain sugar the cookie will spread out
be really thin if you add in a lot of
brown sugar it'll be kind of puffier and
closer together and also have that
caramel taste from the brown sugar but I
like to add a combination you can go
back or forth depending on how you cook
how you want your cookie to be so 1/2 a
cup of granulated sugar
mix it up and then one cup of packed
light brown sugar this one I'm actually
gonna break up a bit with my fingers
because there's a couple giant sugar
chunks in there much easier to do this
so I'm trying to make your mixer do the
work for you tenderly adding those
calories in just for you mmm it smells
so nice this reminds me of the ice tea's
I used to make myself when I was little
like its Lipton ice tea mixes it's like
sugar a little iced tea powder or water
and ice pod 80s it whip it up until it's
fluffy incorporated you know
I went over for like a second or two now
let's tap this down things got a bit
crazy in that Bowl I like it now we're
gonna add in two eggs and or vanilla
just add one egg let it mix add the
other egg let it mix and incorporate
otherwise it gets a bit messy
two teaspoons of vanilla extract
okay now you have that nice beautiful
buttery pace that you're used to from
cakes I could totally just eat this like
as is I'm I'm disgusting like that but I
won't because they have a recipe to do
now we're gonna add our flour mixture in
and mix it until just combined don't
over mix and then we'll hand fold in all
the other ingredients
I'm very excited I have to tell you
something though
I love a burnt crispy cookies like I
like roasted Brussels sprouts I like
bitter things so yes I love desserts but
I love like a burnt cookie I'll often
accidentally burn some my husband
however only likes those soft pillowy
fluffy cloudy cakey cookies that I hate
so we'll see how these turn out that is
you know there's there's a couple
pockets of flour in there but well we'll
deal with it by hand now it's time to
add in the two magical ingredients
that'll make this cookie amazing one a
cup of toasted chopped pecans you could
also use toasted walnuts if you have a
nut allergy or you don't like nuts you
can skip it too and it'll be chocolate
chip cookies and then the other one is
gonna be 2 cups of semi-sweet chocolate
chips once again maybe semi sweets a bit
too sweet for you you could add
bittersweet chocolate chips in or if you
don't like chocolate why are you
watching this video okay so one cup of
chopped toasted pecans if you want to
toast pecans or any nut 350 on a baking
sheet spread them out and then bake for
like five minutes take it out using an
oven mitt don't burn yourself
then move the nuts around put it back in
for like another five minutes those
outer nuts will always cook first
all the toast first all right and you go
one cup of chocolate chips whoa all
right now here's another hint for you if
you can get a metal spatula it doesn't
have to be copper but like metal this
will work because if you make cookies a
lot and you're folding those ingredients
by hand
you will snap the wooden ones it's
happened to me I went right back to the
store and got a and got her got an
exchange
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I'm adding the cookie dough directly
onto my baking sheet not bothering with
chilling it you could chill it make a
head keep it in your fridge for a
special treat they won't spread out as
much they'll be a little bit puffier but
you and I know I don't like those
cookies my perm I shouldn't dream cookie
which I wouldn't make freaks is too
specific would be this thin like super
flat crispy crunchy caramelized a-ok
right on there my worst nightmare those
disgusting oatmeal cookies oh yeah my
mom actually makes you has been many
years but she makes this amazing oatmeal
cookie it's like paper thin super crispy
I need that recipe that's a good video
make sure you give these guys space
because they will be spreading out
[Music]
music a little like one and a half
tablespoon ice-cream scooper it's really
good for getting a nice uniform cookie
and not getting too messy
okay our first batch is ready and we're
gonna bake these at 350 Fahrenheit or
about 177 Celsius for 8 to 10 minutes or
until golden brown on the outside
they'll still be soft on the inside kind
of up to you you could burn them if you
want all right out of the oven just cool
enough to handle and I have bad news I
did not really burn any I was hoping
like on the corner something would be
like really caramelized but this is the
best we're gonna get
it's fine and the sacrifices I make okay
I am very excited to cut into this
especially since I haven't had lunch yet
oh my god I'm so hungry
right what so nice hmm
that is like very it's nice and chewy on
the inside crispy on the outside if you
want to make these the flat crispy
cookies that I would like just use the
regular sugar skip the brown sugar and
then burn out all right thanks so much
for watching if you have any questions
leave them in the comments below if you
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