Cranberry Candied Pecan Chocolate Chunk Cookies Recipe
Brown sugar egg yolk chocolate chip cookie dough is chewy and filled with dark chocolate chunks, ginger spiced pecans, and tart dried cranberries.
Candied Pecan– 1 cup pecans 110g– 2 tablespoons maple syrup– Pinch salt– ¼ teaspoon ground gingerCookie– 130 g European-style butter unsalted and softened– 220 g brown sugar can use light and dark or just one– 3 large egg yolk– ¾ teaspoon baking soda– ¾ teaspoon fine sea salt– 1-2 teaspoons pure vanilla extract– 200 g all purpose flour– 100 g chocolate chopped– 70 g dried cranberries about ½ cup– Candied pecans from above
Start by heating the oven to 375 F. Then, put the pecans, syrup salt, and ginger in a bowl and mix them together.
STEP 1 .
Spread the nuts out on a cookie sheet that has been greased and lined with parchment paper.
Turn them over halfway through the 14 minutes of baking. Let it cool all the way down before adding it to cookie dough.
To make the cookies, do these things: Warm the oven up to 350 F and put parchment paper on two cookie sheets. Grease the pans first so the paper sticks.
For 5 to 7 minutes, beat the butter and brown sugar together until they are very light and fluffy. Whip the egg whites while adding them one at a time. Beat for a few more minutes,
or until the mixture is well mixed. Mix the flour, salt, and baking soda in with the eggs. Take the pecans, cranberries, and chocolate and mix them in.
Set the dough aside and use a 2-teaspoon cookie scoop to make cookies. Give the cookies space between them so they can spread. Set the oven to 10 minutes.