Chef Bongo’s Rustic Chocolate Pecan Cookies

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Prep Time	Cook Time	Serves	Level
15 Minutes	8-12 Minutes	24 Cookies	Beginner

Crafted for cookie lovers (like my business partner), these decadent treats blend chocolate, pecans, and a touch of sweetness for the ultimate comfort dessert.

"Chef Bongo's cookies might go down as the single best source of baked sugar I've ever consumed." - Mack Benz

Opening Anecdote:

Growing up in the vibrant landscapes of Africa and later immersing myself in the diverse culinary scene of Canada, I discovered the magic of fusion cooking. These Chocolate Chip and Pecan Nut Cookies embody that journey, blending the rich traditions of my African roots with the classic comforts of North American baking.

Did you know that pecans, a staple in Canadian desserts, pair beautifully with the warmth of African flavors? With every bite, you're not just tasting a cookie; you're experiencing a delightful cross-cultural harmony that reflects my passion for uniting global ingredients in a truly delicious way.

Now Let's Go to the Recipe by

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Chef Bongo’s Rustic Chocolate Pecan Cookies

INGREDIENTS

FOR THE BASE:

• 270 grams all-purpose flour

• 4 grams salt

• 4 grams baking soda

Set aside:

• 1 cup unsalted butter, softened

• 150 grams white sugar

• 165 grams brown sugar

• 1 egg

• 1 tablespoon vanilla extract

• 1/2 cup chocolate chips

• 1 cup chopped pecans

• 1 cup sun-dried cranberries (optional)

DIRECTIONS

1. Prepare Dry Ingredients:

   • In a large bowl, whisk together flour, baking soda, and salt. Set aside.

2. Cream Butter and Sugars:

   • In a medium bowl, add the softened butter, white sugar, and brown sugar. Using a paddle attachment on a mixer, whip until creamy.

   • Add in the egg and vanilla extract, whipping again for about 4 minutes.

3. Combine Ingredients:

   • Gradually pour the dry ingredients into the butter mixture, adding chocolate chips and chopped pecans. Mix for 1 minute until just combined. The dough will be soft and thick.

4. Chill Dough:

   • Cover the dough tightly and chill in the refrigerator for at least 2–3 hours, or up to 3 days. For best results, chill the dough overnight to reduce spreading.

5. Preheat and Prepare for Baking:

   • Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Let the dough soften slightly at room temperature for 10 minutes.

6. Shape and Portion Cookies:

   • Using a cookie scoop or a tablespoon, measure about 2 ounces (60g) for XL cookies or 1.75 ounces (50g) for medium/large cookies. Roll each portion into a ball, shaping it taller than wide (like a cylinder) to ensure thick cookies. Arrange 8–9 dough balls per baking sheet.

7. Bake:

   • Bake cookies for 8–12 minutes or until edges are lightly browned. (XL cookies may require closer to 14 minutes.) The centers will look soft but will continue to set as they cool.

   • Cool cookies on the baking sheet for 10 minutes, pressing a few extra chocolate chips into the tops for decoration, if desired. Transfer to a wire rack to cool completely.

Boom! You’ve just whipped up a batch of Chef Bongo's Rustic Chocolate Pecan Cookies that are sure to leave everyone reaching for seconds—just be prepared to share the secret of that irresistible flavour! If someone asks for the recipe, just smile and say it’s a cherished family treasure—only to be revealed to those who can resist devouring the entire batch in one sitting! 😄 Challenge accepted.