Mohamed Shili This delicious Paula Deen chocolate chip cookie recipe is a quick and easy treat perfect for any occasion. Packed with creamy milk chocolate, crunchy pecans, and a hint of vanilla, these cookies are wonderfully chewy and customizable. You can easily swap the nuts or chocolate to suit your taste, making them a family favorite every time!
Recipe Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ½ sticks salted butter, at room temp
- 1 cup brown sugar, packed
- ¾ cup white sugar
- 1 egg
- 1 tablespoon vanilla
- 3 tablespoons water
- 1 cup milk chocolate chips
- ½ cup white chocolate chips
- 2 cups chopped pecans
How To Make Chocolate Chip Cookies?
- Preheat the oven: Set your oven to 175°C / 350°F.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the butter, brown sugar, and white sugar until smooth and creamy.
- Add wet ingredients: Beat in the egg, water, and vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Add mix-ins: Fold in the milk chocolate chips, white chocolate chips, and chopped pecans.
- Portion the dough: Using an ice cream scoop (approx. 2–2 ¼ oz), scoop level portions of dough onto a lightly greased baking sheet, spacing 9 cookies per sheet.
- Flatten the cookies: Lightly spray a piece of wax or parchment paper with non-stick cooking spray and gently press down on each dough ball to flatten slightly.
- Bake: Place the cookies in the preheated oven and bake for 12–15 minutes, or until they are golden brown and set to your liking.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Tips:
- Use Room Temperature Butter: Softened butter mixes better with sugar, giving your cookies the perfect creamy texture. Don’t microwave it; let it soften naturally.
- Don’t Skip Measuring: Use a kitchen scale for accurate measurements, especially for flour and butter. Even small differences can affect the texture of your cookies.
- Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent them from spreading too much.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can make cookies tough instead of soft and chewy.
- Press Lightly Before Baking: Gently flatten the dough balls to ensure they bake evenly and get that perfect thin and crispy edge.
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool completely to room temperature. Then, place them in an airtight container or ziplock bag and refrigerate for up to 1 week to maintain freshness.
- Freeze: Allow the cookies to cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. To serve, let the cookies thaw at room temperature for about 1–2 hours.
Nutrition Facts
Serving Size: 1 cookie (approximately 27g)
- Calories: 150
- Total Fat: 4.5g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 125mg
- Potassium: Not specified
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 11g
- Protein: 1g
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Paula Deen Chocolate Chip Cookies
Description
This delicious Paula Deen chocolate chip cookie recipe is a quick and easy treat perfect for any occasion. Packed with creamy milk chocolate, crunchy pecans, and a hint of vanilla, these cookies are wonderfully chewy and customizable. You can easily swap the nuts or chocolate to suit your taste, making them a family favorite every time!
Ingredients
Instructions
- Preheat the oven: Set your oven to 175°C / 350°F.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the butter, brown sugar, and white sugar until smooth and creamy.
- Add wet ingredients: Beat in the egg, water, and vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Add mix-ins: Fold in the milk chocolate chips, white chocolate chips, and chopped pecans.
- Portion the dough: Using an ice cream scoop (approx. 2–2 ¼ oz), scoop level portions of dough onto a lightly greased baking sheet, spacing 9 cookies per sheet.
- Flatten the cookies: Lightly spray a piece of wax or parchment paper with non-stick cooking spray and gently press down on each dough ball to flatten slightly.
- Bake: Place the cookies in the preheated oven and bake for 12–15 minutes, or until they are golden brown and set to your liking.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Use Room Temperature Butter: Softened butter mixes better with sugar, giving your cookies the perfect creamy texture. Don’t microwave it; let it soften naturally.
- Don’t Skip Measuring: Use a kitchen scale for accurate measurements, especially for flour and butter. Even small differences can affect the texture of your cookies.
- Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent them from spreading too much.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can make cookies tough instead of soft and chewy.
- Press Lightly Before Baking: Gently flatten the dough balls to ensure they bake evenly and get that perfect thin and crispy edge.
Paula Deen Chocolate Chip Cookies
