Pecan Chocolate Chip Cookies
User Reviews
5
Pecan Chocolate Chip Cookies
Description
This recipe begins by browning butter carefully to develop nutty aromas and flavors, then cooling it to room temperature. The brown butter is creamed with granulated sugar, then mixed with an egg and vanilla. A dry mixture of flour, cinnamon, salt, and baking soda is combined with the wet ingredients. Half of the pecans are crushed, while the remainder are chopped and both are folded in with chocolate chips, distributing both texture and flavor throughout the dough.
The dough is chilled for a minimum of 30 minutes, ideally overnight, to prevent excess spreading and improve texture. Cookie balls are portioned onto parchment-lined baking sheets spaced to allow for expansion. After baking, optionally top with flaky sea salt to enhance the cookie’s flavor profile. The resulting cookies offer a balance of crisp edges, chewy centers, nutty pecans, and rich chocolate chips.
Serving these cookies shortly after baking maximizes their texture contrast. Ensuring ingredients, especially the brown butter, are at room temperature supports optimal dough consistency. Extra chopped pecans and chocolate chips can be added atop cookies before baking for additional crunch and gooeyness.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ticks butter ~0.70 cups of brown butter (155 grams)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup pecans
- ⅕ cup chocolate chips
Instructions
- Whisk together flour, cinnamon, salt, and baking soda in a small bowl. Set aside.
- Make brown butter: Heat a thick-bottomed, shallow skillet on medium heat. Add sliced butter, whisking frequently. Continue to cook the butter until you see start to see it bubble, foam, and then brown specks appear. The butter will also start smelling nutty. This should take about 10 minutes. Allow the brown butter to cool completely to room temperature.
- In the bowl of a stand mixer, mix brown butter (at room temperature) and granulated sugar until well combined, roughly 3 minutes using medium speed,. Add the egg and mix until just combined.
- Then, add the flour mixture and fold it in until it is just incorporated. Crush half of the pecans. Fold in the chopped pecans and chocolate chips into the dough.
- Line a baking sheet with parchment paper. Using a cookie scoop, create 10 balls out of the dough. Place them on the baking sheet, evenly spaced, with sufficient space between each ball to allow room to bake.
- Place the cookies in the fridge to chill for at least 3 hours (and potentially even overnight - the longer you chill, the better the cookies will turn out!)
- When you're ready to bake, preheat the oven to 350°F.
- Bake the cookies for 10 minutes. Remove the cookies, add more pecans on top of the cookies, and then bake for another 4 minutes until crispy around the edges, but gooey on the inside. Let them cool completely before serving!
Notes
- Ensure butter is browned and cooled to room temperature to avoid sticky, thin dough.
- Chill dough for at least 30 minutes, preferably overnight, to prevent spreading during baking.
- Top cookies with flaky sea salt after baking for enhanced flavor.
- Add extra chopped pecans and chocolate chips on top before baking for more texture.
- Use room-temperature ingredients to maintain dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 323mg | 13% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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