Turtle Chocolate Caramel Pecan (Version for Printing)
Chewy chocolate cookies filled with caramel pieces, crunchy pecans, and chocolate chips in every bite.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
150 g all-purpose flour
02 -
21 g natural unsweetened cocoa powder
03 -
0.5 tsp salt
04 -
0.5 tsp baking soda
→ Wet Ingredients
05 -
113 g unsalted butter, softened
06 -
107 g brown sugar
07 -
99 g granulated sugar
08 -
1 large egg
09 -
1 tsp vanilla extract
→ Mix-ins
10 -
85 g semi-sweet chocolate chips
11 -
Chopped caramel squares, about 0.5 cup, cut into small pieces
12 -
57 g chopped pecans
# How to Make It:
01 -
Slice caramel squares into small, uniform pieces using a sharp knife.
02 -
Mix chocolate chips, chopped pecans, and caramel pieces in a bowl. Reserve 0.5 cup of the combined mix-ins for coating the dough balls.
03 -
Preheat oven to 175°C. Line a baking sheet with a silicone baking mat.
04 -
In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda until well combined.
05 -
Beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.
06 -
Add egg and vanilla extract to the creamed butter mixture, beating until thoroughly combined.
07 -
Fold in the dry ingredient mixture followed by the mix-ins (excluding the reserved 0.5 cup) and mix gently with a spatula or on low speed just until all ingredients are incorporated.
08 -
Portion dough using a cookie scoop. Press reserved mix-ins onto the exterior of each dough ball.
09 -
Arrange dough balls with at least 8 cm between each on the prepared baking sheet. Bake for 10 to 14 minutes until the edges appear set and slightly puffy.
10 -
Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Extra Tips:
01 -
For exceptionally soft and chewy cookies, use approximately 3 tablespoons of dough per portion and bake until the edges are barely set.
02 -
If making smaller cookies, reduce baking time to prevent overbaking.