Chocolate Chip Pecan Cookies

A stack of pecan chocolate chip cookies.

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5 from 2 votes

Chocolate Chip Pecan Cookies

Chewy brown butter cookies stuffed with chocolate chips and pecans.

Prep Time13

Cook Time10

Chill Time30

Total Time53

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 425kcal

Author: Ella Gilbert

Ingredients

1 ½ sticks unsalted butter
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar
½ cup granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoon vanilla extract
1 ½ teaspoon kosher salt
pinch cinnamon
pinch nutmeg
⅔ cup semisweet chocolate chips
1 cup pecans roughly chopped

Metric - US Customary

Instructions

In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
1 ½ sticks unsalted butter
Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
1 cup light brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract, 1 ½ teaspoon kosher salt
Add in the egg and egg yolk and whisk until smooth and glossy
1 large egg, 1 large egg yolk
Pour in the dry ingredients (the flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg) and use a rubber spatula to combine until there are no more streaks of flour.
2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, pinch cinnamon, pinch nutmeg
Add in your chocolate and pecans, but keep a small handful of chocolate and pecans to the side.
⅔ cup semisweet chocolate chips, 1 cup pecans
Scoop out the cookie dough using a 3 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate and pecan halves on top of the cookie dough balls – this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight
Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
Bake the cookies 6 at a time for 10-12 minutes.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Butter: I use European style butter in my recipes.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.

Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.

Nutrition