Chocolate Chip Pecan Cookies
Give your favorite cookie a nutty upgrade with this recipe for Chocolate Chip Pecan Cookies. Soft, chewy and crunchy in every bite, these brown butter cookies are a trifecta of textures.
Ingredients
Chocolate Chip Pecan Cookies
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour unbeached
- 1 tsp baking soda
- 3/4 tsp sea salt fine
- 1/2 tsp ground cinnamon
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract pure
- 2 large eggs room temperature
- 3/4 cup bittersweet chocolate chips
- 1 cup chopped pecans
Topping
- 1/3 cup bittersweet chocolate chips
- 1/3 cup chopped pecans
Instructions
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
- Once browned bits begin to form on the bottom of the pan, remove from the heat and set aside.
- Whisk together flour, baking soda, salt and cinnamon in a medium-sized bowl. Set aside.
- In a separate bowl, beat browned butter, brown sugar and granulated sugar with an electric mixer until light and creamy -- approximately 1 minute.
- Add the vanilla and eggs, one at a time, beating after each addition until incorporated.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
- Using a wooden spoon, mix in 3/4 cup of chocolate chips and 1 cup of chopped pecans until evenly distributed. Do not overmix.
- Using a large, 2 1/2 Tablespoon-sized cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
- Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. (Mine chilled overnight.)
- Preheat the oven to 350F.
- Remove plastic wrap from baking sheets and bake for 11 to 13 minutes or until the cookie edges are set but the centers are still soft. Avoid overbaking.
- Remove cookies from oven then press 1/3 cup of chocolate chips and 1/3 cup of chopped pecans into the tops of warm cookies.Note: Cookies may spread a bit as they bake. To reshape, place the rim of a large drinking glass over cookies while they are still on the baking sheet then gently swirl the glass in a circular motion until each cookie is symmetrically round.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- Store cookies in an airtight container at room temperature up to 5 days.