Chocolate Chip Butter Pecan Cookies
User Reviews
4.8
Chocolate Chip Butter Pecan Cookies
Description
The recipe starts by toasting chopped pecans in butter to enhance their flavor and aroma. Bread flour is used for the dry ingredients, contributing to the cookie's chewiness and structure. The wet ingredients include melted unsalted butter, brown and granulated sugars, eggs and egg yolk, buttermilk (or whole milk), and vanilla extract, combined to create a rich and balanced base.
After mixing the wet and dry ingredients, the toasted pecans and semi-sweet chocolate chips are folded into the dough. Chilling the dough for at least an hour, ideally overnight, helps control spreading during baking and improves texture.
Baking the cookies at 375°F for 11-14 minutes achieves a golden brown outside with a soft, chewy inside. The recipe includes freezing instructions to portion and store dough balls ahead, allowing fresh-baked cookies whenever desired. Substituting all-purpose flour will yield a slightly less dense cookie, but still enjoyable.
Ingredients
Butter Pecans
- 2 tablespoons butter unsalted
- 1 cup pecans chopped
Cookies
- 2 ½ cups bread flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter melted, unsalted
- 1 cup light brown sugar packed
- 4 ½ tablespoons granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons buttermilk (or whole milk)
- 1 ½ teaspoons vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 cup chopped pecans. Cook for about 5 minutes, stirring occasionally, until the pecans are toasted and fragrant. Remove from the heat and set aside.
- In a medium mixing bowl, whisk together the bread flour, salt, and baking soda. Set aside.
- In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until lighter in color, about 1 minute. Add in the egg, egg yolk, buttermilk, and vanilla. Mix until just combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing after each addition until just combined.
- Using a rubber spatula, fold in the butter pecans and chocolate chips by hand until evenly incorporated into the cookie dough.
- Cover the bowl and chill in the fridge for at least 1 hour. (I recommend chilling overnight for best results.)
- When you're ready to bake, preheat the oven to 375 degrees F. Use a 1.5 tablespoon cookie scoop to portion the cookie dough onto a parchment paper-lined baking sheet.
- Bake for 9-11 minutes or until the cookies are golden brown. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- Toast the pecans in butter over medium heat to enhance their flavor before adding to the dough.
- Chill cookie dough for at least one hour or overnight to improve texture and reduce spread during baking.
- Freeze portioned dough balls for convenient fresh baking later; thaw slightly before baking at 375°F for 11-14 minutes.
- All-purpose flour can be used instead of bread flour 1:1 for a slightly lighter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 61mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 195IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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