Chocolate Chip Pecan Cookies Recipe
These Chocolate Chip Pecan Cookies are the perfect rich and chewy chocolate and pecan filled 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.
Equipment
- 1 medium sauce pan
- 1 whisk and flexible spatula or spoon
- 1 medium cookie scooper (optional)
- 1 parchment paper
- 2 large baking sheets
Ingredients
- 1 cup pecans
- 1 cup (226) unsalted butter
- 2 cups (240 g) all purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (170 g) semi sweet or dark chocolate chips
- ½ cup (85 g) milk chocolate chips
- flaky salt for topping optional
Instructions
- In a sauce pan, lightly toast the pecans on medium-low heat for about 5 minutes or until fragrant. Remove from the heat onto a chopping board. Cool the pecans to touch before coarsely chopping.
- In the same sauce pan or pot, melt the butter on low heat. To turn this into brown butter, allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 10 minutes.
- In a large bowl, whisk the flour, baking soda, cornstarch, cinnamon and salt together until well combined.
- 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.
- Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips and toasted pecans.
- Scoop about 2 tablespoons (30 ml) of chocolate chip butter pecan cookie dough onto a small lined baking sheet or large plate. I like to use a medium cookie scoop to get perfectly portioned cookies. Place the cookie dough balls in the fridge to chill for 30-60 minutes.
- 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. Top with more chocolate chips if you like.
- Bake the chocolate pecan cookies for 11-14 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed.
- Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly. Top with a pecan in the center and flaky salt if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
Notes
Pull out the eggs and butter about an hour before making these cookies.
I highly recommend taking the time to brown the butter. However, if you want use regular melted butter, melt ¾ cup (12 tbsp, 170 g) butter.
These cookies can be stored in an airtight container at room temperature for up to 3-4 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”
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