Operation Furnace Update calls for Gooey Soft Chocolate Chip Pecan Cookies!

In celebration of being able to turn up the temperature and have heat on for the first time this winter today (YAY!!), I made Gooey Soft Chocolate Chip Pecan Cookies.  I do not often make cookies but today, it seemed like a thing that should be done.  Now that I have some feeling back in my fingers, I am ready to try out the “banging technique” set out in the Vanilla Bean Baking Book by Sarah Kieffer.  It seems like everybody is raving about it so I thought I would try to banging technique with my regular Gooey Soft Chocolate Chip Pecan Cookies recipe.  There are a few other techniques that Sarah utilizes in her recipe but I wanted to see what result I would get by just adding in the banging.

Take me to the Recipe

If you haven’t seen anything on this, here is a link to a post about Sarah’s book and her Chocolate Chip Cookie recipe.

Method

These cookies bake at 375F so preheat your oven first.  I blend the sugars and the butter in my stand mixer bowl.  I did get to use softened butter today as my furnace is working!!!

Then, I add beat the eggs together and add the vanilla.  That mixture goes into the mixer.

Once that is all combined, I stir together my sifted flour, baking soda and salt and then mix that in.

Once it looks like cookie dough, I stir in my chocolate chips and pecans.

Next, I use a 1/4 c melon baller to portion out the cookies onto the cookie sheet and put in the oven.   This helps the cookies stay a uniform size.

BANGING!

After about 6 minutes of baking time, just as the cookies are puffing up, you drop the cookie sheet from about 6 inches up.  I know, I know, it sounds crazy!  Just go with me on this and ignore the eye rolling from your family.  Repeat the banging every two minutes until the cookies are done.  With the banging, I did have to add a couple of minutes of cooking time to the recipe below.  I ended up baking for 14 minutes.  I suspect it is probably attributable to opening your oven every two minutes and letting all the heat out!

Anyways, in the end, I must say, I have always been a soft pillowy chocolate chip cookie fan but these cookies were really good.  The outer part of the cookie has some chew to it and a little crunch while the middle is super soft and delectable.  I would absolutely recommend the banging technique even though it is annoying.  The  recipe below can be used with or without banging.  The time set out in the recipe is for a straight forward bake until done recipe.  If you are going to try out the banging technique, you will add time to the baking process and you will need to just keep an eye on them until they look done.

Print

Gooey Soft Chocolate Chip Pecan Cookies

Course Dessert

Cuisine Canadian

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 24

Calories 226 kcal

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1 cup brown sugar firmly packed
• 1 tsp vanilla
• 2 eggs beaten
• 2 1/4 cup sifted flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 375 F and line two cookie sheets with parchment paper.  

2. Cream butter and sugars together.

3. Add egg and vanilla and blend well.

4. In a medium bowl, mix the flour, baking soda and salt.

5. Combine the dry ingredients with the butter mixture and mix until mixed.

6. Mix in chocolate chips and chopped pecans to the cookie mixture.

7. Using a melon baller, drop batter onto a cookie sheet spaced evenly apart.  Bake for between 10 and 12 minutes total.  

8. Let cool slightly before eating so they do not fall apart.