Chunky Chocolate Pecan Cookies (Vegan)
Chunky chocolate pecan cookies - these delicious vegan cookies are thick, soft with a bit of chew, and packed with chocolate chips and nuts. They are easy to make with no weird ingredients, totally indulgent and utterly irresistible!
Servings 12 cookies
Ingredients
- 125 g (½ cup + 1 teaspoon) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) slightly softened but still cool
- 125 g (packed ⅔ cup) light brown soft sugar
- 75 g (¼ cup + 2 Tablespoons) caster or granulated sugar
- 2 teaspoons vanilla extract
- 280 g (2 + ⅓ cups) plain (all-purpose) flour
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 75 ml (5 Tablespoons) unsweetened non-dairy milk
- 300 g (10 ½ oz) dark chocolate chips
- 150 g (5 oz) chopped pecans
Instructions
- Start by creaming together the butter, sugars and vanilla extract with an electric mixer until soft and fluffy.
- Sift together the flour, cornflour, baking powder, bicarbonate of soda and salt.
- Add the dry ingredients to the butter mixture along with the milk and stir to form a stiff dough. Stir through the chocolate chips and chopped pecans.
- Cover the bowl and refrigerate overnight, and for up to 4 days.
- The following day, divide the dough into 12 even portions (about 95g each) and roll them into balls.
- Place the balls of dough well spaced apart on two baking parchment lined baking sheets and pop them in the freezer for 15 minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Bake the chilled cookies for 20-25 minutes until golden brown and the internal temperature registers 80-85°C/175-185°F on a probe thermometer.
- Cool the cookies on the tray for 10 minutes then carefully transfer them to a wire rack to cool completely.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Chilling the dough is important to help stop the cookies from spreading too much, and it also develops the flavour, making for tastier cookies.