These super soft chocolate pecan nougat cookies are one of the best chocolate chip cookies all time. Chocolate and nougat in one cookie – it doesn’t get better!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in the egg and vanilla extract. (Scrape down the sides and bottom of the bowl as needed).
In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until evenly combined. (The cookie dough will be thick).
Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. (Important: Chilling is mandatory for this cookie dough so the cookies don’t over-spread).
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 180 °C. Line 2 large baking sheets with parchment paper and set aside.
The cookie dough will be slightly crumbly, but will come together as you roll into individual balls with your hands. Roll balls of dough, about 2 tablespoons of dough each, and arrange 5cm apart on the prepared baking sheets. Press a few pieces of nougat onto the tops of the cookies and sprinkle each with sea salt.
Bake for 11-12 minutes, until barely golden brown around the edges. The center will look still soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preparing In The Kitchen
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in the egg and vanilla extract. (Scrape down the sides and bottom of the bowl as needed).
In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until evenly combined. (The cookie dough will be thick).
Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. (Important: Chilling is mandatory for this cookie dough so the cookies don’t over-spread).
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 180 °C. Line 2 large baking sheets with parchment paper and set aside.
The cookie dough will be slightly crumbly, but will come together as you roll into individual balls with your hands. Roll balls of dough, about 2 tablespoons of dough each, and arrange 5cm apart on the prepared baking sheets. Press a few pieces of nougat onto the tops of the cookies and sprinkle each with sea salt.
Bake for 11-12 minutes, until barely golden brown around the edges. The center will look still soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
