Chocolate Chip Pecan Cookies

They’re like a classic chocolate chip cookie made even more cozy and bakery worthy thanks to nutty brown butter, lightly toasted pecans and a mix of semi sweet and milk chocolate chips.

In a sauce pan, lightly toast the pecans on medium-low heat for about 5 minutes or until fragrant. Make the brown butter and pour  it in a heat safe bowl to cool for about 10 minutes.

Step 1:  

Pour the brown butter in a heat safe bowl to cool for about 10 minutes.

Step 2:  

In another large bowl, whisk the warm brown butter, light brown sugar and granulated sugar until well combined. Whisk in in the eggs and vanilla extract until well combined.

Step 3:  

Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips and toasted pecans.

Step 4:  

Scoop about 2 tablespoons (30 ml) of chocolate chip butter pecan cookie dough onto a small lined baking sheet or large plate. Place the cookie dough balls in the fridge to chill for 30-60 minutes.

Step 5:  

Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Place 5-6 balls of chilled pecan chocolate chip cookie dough on the baking sheet about 3 inches apart.

Step 6:  

Bake the chocolate pecan cookies for 11-14 minutes. The edges will be set and lightly golden brown. Cool and enjoy!

Step 7:  

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