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Award Winning Pecan Chocolate Chip Cookies

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 180 kcal

Equipment

  • countertop mixer/hand mixer
  • bowls
  • baking sheets
  • measuring cups
  • measuring spoons
  • baking scale
  • baking silicone mats
  • silicone spatula
  • wire rack
  • knife
  • Parchment paper

Ingredients
  

  • 1 cup unsalted butter( 2 stick/226g) For browning
  • 1 cup dark brown sugar(200g) Provides moisture & caramel depth
  • ½ cup granulated sugar(100g) For crisp edges
  • 2 large eggs Room temperature
  • 2 teaspoon vanilla extract Pure, for depth
  • 2⅓ cups all-purpose flour (280g) Spooned and leveled "better result use a scale"
  • 1 teaspoon baking soda For lift
  • 1 teaspoon salt Balance sweetness
  • 1½ cups chopped pecans(170g) Toasted until fragrant
  • 1½ cups semisweet chocolate chips(260g) Plus more for garnish
  • flaky sea salt for finishing touch Optional but recommended

Instructions
 

  • Step 1: Preheat for Toasting:
    Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in a single layer .
  • Step 2: Toast the Pecans:
    Bake for 6–8 minutes, stirring halfway through until the pecans are golden and smell incredibly fragrant. Watch carefully, the pecans can burn quickly.
  • Step 3: Cool Completely:
    Remove from the oven and let the pecans cool completely before adding to the dough. This step transforms bland nuts into flavor bombs!
  • Step 4: Melt and Brown the Butter:
    In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter foams, then the foam subsides, and golden brown specks appear at the bottom. This takes about 5–8 minutes. The butter will smell wonderfully nutty and toasty.
  • Step 5: Cool the Browned Butter:
    Immediately pour the browned butter into a large heatproof bowl, including all those golden bits, and set aside to cool for 20–30 minutes. Do not skip this cooling step, adding sugars to hot butter will affect the cookie texture.
  • *Make the Cookie Dough
    Step 6: Preheat & Prep
    Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats .
  • Step 7: Combine Butter and Sugars:
    Once the browned butter has cooled slightly, add the dark brown sugar and granulated sugar. Using a stand mixer or hand mixer, beat on high speed for 1 minute until well combined .
  • Step 8: Add Eggs and Vanilla:
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated .
  • Step 9: Combine Dry Ingredients:
    In a separate medium bowl, whisk together the flour, baking soda, and salt.
  • Step 10: Mix Wet & Dry:
    Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl as needed.
  • Step 11: Fold in Pecans and Chocolate:
    Gently fold in the toasted chopped pecans and chocolate chips until evenly distributed throughout the dough .
  • Step 12: Chill the Dough:
    Cover the bowl and refrigerate for at least 30–60 minutes. Why is this step essential? Chilling prevents excessive spreading and allows the flavors to blend and deepen.
  • *Shape and Bake
    Step 13: Scoop the Dough:
    Using a 2-tablespoon cookie scoop, portion the dough into even balls and place them on the prepared baking sheets, spacing them about 2 inches apart .
  • Step 14: Garnish for Bakery Appeal:
    Press additional chocolate chips and pecan pieces into the tops of each dough ball. This creates that beautiful, loaded appearance.
  • Step 15: Bake to Perfection:
    Bake for 9–10 minutes, until the edges are just set and lightly golden, but the centers still look soft and slightly underdone. Pecan chocolate chip cookies go from perfect to over baked in about thirty seconds, so watch them carefully.
  • Step 16: Cool Properly:
    Let the cookies cool on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely. They will continue to set as they cool.

Notes

Pro Tips
  • Toast the pecans, don't skip this!  Why it works. Toasting releases natural oils and transforms flat, waxy nuts into buttery, flavorful additions .
  • Brown the butter! Why it works. It adds incredible nutty, caramel depth that perfectly complements the pecans .
  • Cool browned butter completely. Why it works.  Adding sugars to warm butter affects cookie texture; cooling ensures perfect results.
  • Measure flour correctly! Why it works. Spooning flour into the measuring cup and level off correctly; Scooping packs flour directly from bag, leads to too much flour = dry cookies.The Secret to Better Baking: Why You Need to Ditch the Scoop.
 
Keyword Buttery, chocolate chip, cookies, pecans