Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 cup praline candy, chopped
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the chopped pecans, chocolate chips, and praline candy.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 3 dozen cookies
Nutritional information:
Calories per serving: 220
Total fat: 11g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 100mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 20g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- You can use milk chocolate chips instead of semisweet chocolate chips.
- You can use any type of nut instead of pecans.
Variations:
- Add 1/2 cup of shredded coconut to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1 teaspoon of cinnamon to the cookie dough.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugars.
- Don't overmix the cookie dough, or the cookies will be tough.
- Use a cookie scoop to ensure that the cookies are all the same size.
- Store the cookies in an airtight container to keep them fresh.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or cookie tray.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are a dessert on their own, but you could serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cookies properly to prevent spoilage.
Food history:
Praline candy originated in France in the 17th century and was brought to Louisiana by French settlers. It is made by cooking sugar and nuts together until the sugar caramelizes.
Flavor profiles:
These cookies are sweet and nutty, with a crunchy texture from the praline candy.
Serving suggestions:
Serve these cookies as a dessert or snack.
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