Pecan and Chocolate Chip Cakies Recipe - Impatientfoodie.com Dessert

Pecan and Chocolate Chip Cakies

These pillows of goodness come from one of my favorite places on Earth – The Bulgari Hotel in London. I got to stay at The Bulgari when I was shooting with them for 4 days. To my total surprise and delight, they offered me one  of their suites to stay in. Guys, this suite was something out of a DREAM: It was decorated impeccably, but not museum-like, it was super comfortable, had the coziest bed ever, and it was HUGE. [peekaboo_content]

Really the word “suite” does not do it justice – I got lost looking for my bedroom upon arrival. Once I found my bedroom and a phone, I called one of my best friends, David, demanded that he drop whatever he was doing immediately and come over. He did and then we stood in the suite doorway like this:

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Then we laid down on this insanely MASSIVE couch/bed/lounge thing and dug into all these fresh baked goods that were all over the suite in big, beautiful glass jars. The best of these treats were THE CAKIES. David and I named them cakies cause they are not quite a cookie and not quite a cake, but something in between (cookies + cakes = cakies!) I ate about 3 and then moved myself to the other side of the couch so that they were out of reach. David had 10 (not exaggerating). To prove the extend of our obsession with Cakies and The Bulgari Hotel, here are snippets from our What’s App conversation over the next few days:

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I dedicate this post to my dear friend, David, who just turned 30. David, here’s what I am picturing: You, me, in robes, living at The Bulgari, eating cakies forever more, never gaining any weight (obvs), and summering at Petit Trianon with les moutons.

PECAN AND CHOCOLATE CHIP CAKIES

-20 Cookies-

Ingredients

½ CUP + 1 TABLESPOON OF BUTTER (ROOM TEMPERATURE)
1 CUP + JUST UNDER ¼ CUP OF DEMERARA SUGAR
1 ½ LARGE EGG
1 ½ CUPS OF FLOUR (SEE NOTE BELOW)
1 CUP OF PECAN NUTS, CRUSHED
~2 CUPS OF DARK CHOCOLATE CHIPS
PINCH OF SALT

** the original recipe calls for T45 flour which apparently is a flour that works better in cakes and pastries. I could not find it easily so I got lazy and just used regular all purpose flour. The cakies still tasted great.

Instructions

  1. Heat your oven to 330F.
  2. Cream the butter and the sugar together in a bowl until light and fluffy.
  3. Add the egg slowly and then the flour and salt.
  4. Finish by adding the crushed pecan nuts and chocolate chips together. Mix well.
  5. Roll the dough in your hands to make small balls of cookie dough (about 40 g in weight/the size of a ping pong ball) and place them on a cooking tray (allow about 2 inches between each).
  6. Place in the fridge for at least 2 hours and then bake on a tray at 330F degrees for about 12 minutes.
  7. If you don’t want to cook all the cookies at once, you can store them in a box in the freezer. Allow 1 day in the fridge before cooking with the method above.

Join the conversation

  • Amy

    Could you explain what 1 ½ 1 LARGE EGG means? thanks!

  • Josie

    When you say to blanch the butter and the sugar, do you mean to plunge
    them briefly in boiling water? (I’ve never heard of using this technique
    in baking.) Thank you! Love your blog.

    • Hi Josie! This recipe comes from the UK and I am pretty sure that blanch means cream 🙂 So cream the butter and sugar, which makes a lot more sense. I changed the wording in the recipe, cause it’s definitely confusing! Thanks for pointing it out 🙂
      EW