Chocolate Chip Pecan Cookies Recipe
These chocolate chip pecan cookies are soft and chewy cookies filled with nutty brown butter, toasted pecans and loads of melty, gooey chocolate chips. They’re easy to make and are the perfect homemade cookie for cookie swaps, holidays or whenever you want a nutty twist on the classic chocolate chip cookie.
Equipment
- 1 medium sauce pan
- 2 large mixing bowls
- 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 tablespoons dry milk powder, optional see notes
- 2¼ cups (270 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1¼ cups (250 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs (US), room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ - 2 cups (255 - 340 g) semi sweet or dark 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.1 cup pecans
- 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 and whisk in the milk powder until well combined. Cool for about 10 minutes at room temperature. Transfer the butter to chill in the fridge for an additional 30 minutes before using in the recipe.1 cup (226) unsalted butter, 2 tablespoons dry milk powder, optional
- In a large bowl, whisk the flour, baking soda, cinnamon and salt together until well combined.2¼ cups (270 g) all purpose flour , 1 teaspoon baking soda , 1 teaspoon ground cinnamon , 1 teaspoon salt
- In another large bowl, whisk the cooled brown butter, light brown sugar and granulated sugar until well combined. Whisk in in the eggs and vanilla extract until well combined.1¼ cups (250 g) light brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs (US), room temperature, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Fold in the most of the chocolate chips and toasted pecans. Reserve about ½ cup of chocolate chips and about ¼ cup of pecans for topping.1½ - 2 cups (255 - 340 g) semi sweet or dark chocolate chips
- 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 and pecans.
- Bake the pecan chocolate chip cookies for 12-14 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. After 5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!flaky salt for topping
Notes
- Make Ahead: Although these chewy chocolate chip pecan cookies are easy to make and come together rather quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through to the scooping and chilling step. Decide on your preferred storage method.
- Store: To store leftover cookie dough, wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months. Baked 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.”
- Milk Powder: The milk powder boosts the nuttiness of the brown butter. This is an optional ingredient. Omit if you don't have any on hand. But if you do, definitely use the milk powder in the recipe.
- Why did my cookies spread too much? The butter may have been too warm, or the dough may need chilling. Chill the brown butter and cookie dough for the recommended times listed in the recipe.
- Why are my cookies dry or cakey? Too much flour or overbaking can cause dry cookies. Measure the flour carefully and remove the cookies when the edges are lightly golden.
- Why are my cookies hard instead of chewy? They may have baked too long. For a softer texture, avoid overbaking and let the cookies finish setting on the baking sheet.
- Why are my cookies too thick and not spreading? The dough may be too cold or contain too much flour. Let chilled dough sit at room temperature briefly before baking, and check your flour measurements.
- Why are my cookies burning on the bottom? Your oven may run hot, or the baking sheet may be too dark. Try using a light-colored baking sheet lined with parchment paper and check your oven temperature.
- Why are my pecans not very flavorful? Try lightly toasting the pecans before adding them to the dough. Let them cool completely before mixing them in.
- Why do my cookies fall apart after baking? They may need a few minutes to set on the baking sheet. Allow them to cool for 5 minutes before transferring them to a wire rack.
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