GIANT WHITE CHOCOLATE PECAN COOKIES

Anyone can be picky when it comes to desserts and ice-creams but when it comes to good ole’ cookies… Ah, it’s hard to say no! Especially when it’s soft and DELICIOUS like this one. These babies get slightly crunchy around the edges but still soft and chewy in the centre. Every bite is bursting with flavor and yumminess! My favorite thing about this recipe is that it that little, yummy condiments get into it, things I wasn’t expecting such Pecans and… Oh, you’ll have to read the recipe to find out ;P
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While making these cookies, I was praying that they would turn out either just as good or better than the yummy Subway White Chocolate Macadamia cookies because we all know how delicious those are. Hubby comes home, tries a cookie, looks at me and says, “wow! this is better than the Subway cookies!!” yay! 🙂
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What inspired me to make these?
Well, it was Mother’s Day a few days ago and my mom loves making Cookies for almost every occasion. I thought it would be nice to bake some cookies here upon her remembrance and send her a picture since she is a million miles away from me.
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Ingredients
  • 1¾ cup all purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1 stick plus 6 tablespoons unsalted butter, softened
  • 1¼ cups packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1½ teaspoons pure vanilla extract
  • 8 ounces white chocolate, chopped into ½” – ¾” pieces
  • 4 ounces pecan halves, coarsely chopped
  • 4 ounces toffee bits
Method
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, and baking soda and set aside. In another bowl, beat butter and sugars on medium speed until very light and fluffy, about 4 minutes.
  2. Beat in egg, egg yolk, and vanilla until thoroughly mixed. Gradually add flour mixture, beating until just combined (do not over mix). Stir in white chocolate, pecans, and toffee until just combined.
  3. Measure level scoops of dough in a ⅓ cup measuring cup. Roll the dough into balls and place on a parchment-lined baking sheet 3 inches apart. Gently press the balls of dough to flatten.
  4. Bake cookies about 14 minutes, rotating the pans and switching racks halfway through. The cookies should be golden but still soft in the center. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store up to 3 days in an airtight container at room temperature.

We haven’t stopped eating them since I made them and I have a feeling this will be a fav!

 

Enjoy!!

Lots of Love,

Arzina XO

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Credit: Alyssa

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