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White Chocolate Pecan Cookies

White Chocolate and Pecan Cookies

This recipe make a batch of white chocolate chip pecan cookies that are so yummy with the perfect texture. They're slightly crisp around the edge with a soft chewy centre and the white chocolate goes so well with the flavours from the pecan nuts.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 20 servings
Calories: 200kcal

Ingredients

  • 225g plain flour (all-purpose)
  • ¾ teaspoon bicarbonate soda
  • 1 teaspoon cornflour (cornstarch)
  • ¼ teaspoon salt
  • 1 medium egg (room temperature)
  • 1 teaspoon vanilla extract
  • 145g unsalted butter (very soft at room temperature)
  • 150g soft brown sugar
  • 50g caster sugar
  • 110g white chocolate chips
  • 100g pecan nuts (chopped)

Instructions

  • To a medium size bowl, add the plain flour, bicarbonate soda, cornflour and salt. Whisk them together and set aside. To another small bowl, whisk together the egg and vanilla extract and also set aside.
  • To a stand mixer bowl or a mixing bowl, add the butter and both the sugars then cream them together using a paddle on a stand mixer or a hand-held mixer. Do this on a medium setting for around 3 minutes. To the creamed butter and sugar, add the egg with the vanilla extract and combine. Add the pecans and white chocolate and mix until they are all incorporated. Add the dry ingredients set aside earlier and mix until it has all come together to form a thick dough.
  • Roll the dough into small balls. I use a scale for this and weigh out 40g dough for each ball. Place each ball on a plate lined with baking paper then cover and place the dough balls in the fridge for 2 hours.
  • Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with baking paper. Place some of the cookies on the baking tray ensuring they have plenty of space between them. The rest of the cookie dough balls can be placed back in the fridge to bake once the first batch has baked. You can also store the excess dough balls in the freezer until needed.
  • Bake the cookies for 12 minutes then remove them from the oven and allow them to set on the tray for 15 minutes. Transfer the cookies to a cooling rack to completely cool then enjoy.