Chocolate Chip Corn Cookies with Toasted Pecans
Crispy and chewy all at the same time, these delicious corn cookies are made with corn flour, all-purpose flour, brown sugar, dark chocolate chips and toasted pecans.
Equipment
- baking sheet
- Parchment paper
- standing mixer or hand-held beater
Ingredients
- 6 oz. unsalted butter, at room temperature (*or 1 1/2 sticks of butter)
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 cup corn flour or masa harina (not corn meal) there is a big difference between corn meal and corn flour, just be sure this one is corn flour
- 1/4 cup yellow corn meal this one is corn meal!
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup dark chocolate chips
- 1/2 cup toasted chopped pecans (If you love pecans, feel free to add an extra 1/4 cup of these! It won't hurt a bit:)
- 1/2 cup granulated sugar (for rolling the dough balls in)
Instructions
- Preheat oven to 350° F. Line one or two baking sheets with parchment paper. If you only have one baking sheet, just bake the cookies in two batches. Be sure to put new parchment paper for each batch.
- Place butter in the bowl of your mixer or a large mixing bowl and beat for a minute or so until creamy. Add both sugars and beat until fluffy. Stir in vanilla. Add in egg.
- Beat in all-purpose flour, corn flour and cornmeal. Beat until blended and well integrated. Add in baking powder, baking soda, and salt and mix well. Stir in chocolate chips and pecans.
- Form dough into balls about 2-inches in diameter. Place the 1/2 cup of extra granulated sugar in a small bowl. Roll dough balls in this sugar, coating all sides.
- Place the dough balls about 2-inches apart on your prepared baking sheets. Using the bottom of a flat-bottomed 1 cup measuring cup, dip the bottom of the cup in the remaining sugar and press down on each dough ball to create a disc about 3/4-inch thick or so.
- Bake for 10-12 minutes, or until the edges are just turning golden-brown. Remove from oven and transfer the cookies on the parchment paper to a cooling rack. Cool completely before removing from the parchment paper.
- You'll want to eat all of these right away, but we suggest eating one or two, and then storing them in an airtight container. We have not tried freezing these cookies yet, but once we do, we will update the post!
