If you love soft, moist, chewy and slightly crispy cookies you came to the right place.
These Butter Pecan Chocolate Chip Cookies are everything all in one!
I know, seems impossible right?
Well let me just tell you the flax meal just makes baked goods super moist while the earth balance buttery sticks gives these cookies such a buttery taste.
Pecans and Chocolate Chips made this new cookie recipe my new favorite!
The melting of the “butter” in this recipe will also retain moisture, makes them chewy while creating a slightly crispy outside.
Yes, these cookies are basically everything all at once!
- Earth Balance Buttery Sticks 8 Tablespoons (113g)
- Granulated Sugar ⅓ cup (66g)
- Light Brown Sugar ⅓ cup (70g)
- Ground Flax Seeds 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon
- All Purpose Flour 1½ cups (188g)
- Baking Soda ½ teaspoon (2.5g)
- Salt ¼ teaspoon
- Vegan Chocolate Chips ½ cup (85g)
- Pecans ½ cup (70g)
- Preheat oven to 350°F
- Combine the ground flax seeds and hot water and let stand for about 5 minutes to thicken
- Melt the earth balance buttery stick in a sauce pot or in the microwave until it is just melted.
- Cool the butter slightly to lukewarm (you just don't want it hot) add to a mixing bowl with both sugars and beat on medium to low speed until it is all incorporated, less than 1 minute should do.
- Add the flax "egg" and mix to combine
- Sift the flour with the baking soda and salt and then add to the butter mixture and mix just to incorporate.
- Add the chocolate chips and pecans and mix to combine
- Scoop cookies with a 1½ ounce or 2 ounce scoop onto a parchment lined sheet pan
- I like to add a few chips and nuts to the tops before baking so they look really nice when they come out (trick of the trade!)
- Bake in preheated 350°F oven for approximately 10-15 minutes or until they are starting to get golden browned, be careful not to over bake these if you like soft chewy insides!
The debate on eating raw flour:
In this video I mentioned that I ate a ton of raw dough before baking these cookies.
That is true, I certainly did and I always have done that.
Some people brought to my attention that it is unsafe to do so, and I suppose in this day and age with our food industry in such breakdown, there may not even be a debate around this topic.
Recent Ecoli breakouts in Gold Medal Flour is a clear indicator that the food industry is very different than it was years ago.
I suppose, sadly, gone are the days of standing below mom as she mixed up her best chocolate cake recipe as we anticipate licking the beaters; or grabbing a giant pinch full of raw chocolate chip cookie dough when she turned her back to put the first batch into the oven.
I have been eating raw cookie dough my whole life, with never a foul incident.
No illness or bad reaction here.
BUT I suppose I should add an “eat at your own risk” warning to this recipe since the food industry has changed so drastically in an effort to gain more profits for the trade off of public safety.
I even have my amazing Chocolate Chip Cookie Dough Stuffed Brownies recipe here for you all to try, but I guess the same warning will have to be implemented there too
Use your best judgement and forgo the raw dough if you feel it is unsafe.