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š Why you’ll love this recipe
Pecans and chocolate are a classic flavor combination that’ll never go out of style, and these cookies are the perfect way to enjoy them. Here are some reasons you’re sure to fall in love with them.
Amazing textures and flavors. The chewiness of these cookies comes from chilling the dough, the pecans add a nice crunch to the cookies, and the chocolate chips provide a smooth and creamy texture! Like pecans? Make sure to check out this no bake pecan pie cheesecake, or this amazing French Quarter dip (made with a delicious pecan praline sauce!) Perfect for any occasion. Whether you’re looking for a tasty treat to bring to a party or want something to munch on while you’re curled up on the couch watching TV, these cookies are perfect for any occasion.Ā Easy-to-follow recipe with easily available ingredients. The only “special” ingredient is brown butter (but that’s really just regular butter browned for 10 minutes using a shallow skillet).
š Ingredients and Notes
In making these pecan chocolate chip cookies youāll be needing all-purpose flour, salt, cinnamon, baking soda, brown sugar, brown butter, granulated sugar, egg, pecans, and chocolate chips.Ā
Notes and Variations
Substitute chocolate chips. I’ve used semi-sweet chocolate chips in the recipe, but you can also use milk chocolate chips, dark chocolate chips, or even white chocolate chips. The taste will vary depending on the type of chocolate chips you decide to use! Substitute pecans. If you don’t have any pecans, walnuts or pistachios can be used instead. Type of brown sugar. I have used dark brown sugar in this recipe because it brings out the nutty flavors, but there are differences in the types of brown sugar. The molasses inĀ dark brown sugarĀ makes this cookie more moist than light brown sugar, so while you can swap the sugars, light brown sugar will result in a subtler flavor.
š Make pecan chocolate chip cookies!
Whisk together flour, cinnamon, salt, and baking soda in a bowl. Set aside. In the bowl of a stand mixer, mix brown butter (at room temperature) and granulated sugar until well combined, for about 3 minutes on medium speed. Add the egg and vanilla extract and mix until just combined. Add the flour mixture and fold it in until it’s just incorporated. Crush half of the pecans. Fold in the chopped pecans and chocolate chips into the dough. Line a few baking sheets with parchment paper. Make 10 balls out of the dough and place them on the baking sheet. Chill cookie dough in the fridge for at least 3 hours, but ideally overnight. Preheat the oven to 350Ā°F. Then, bake the cookies for 10 minutes. Take the cookies out of the oven and add more pecans (or extra chocolate chips!) over the cookies, then bake for another 4 minutes. Let them cool completely on a cooling rack before serving! Garnish with some flaky sea salt on top, if you want to take it up a notch!
š©š½āš³ Tips for making the Best Pecan Chocolate Chip Cookies!
š“ Serving and Storage Suggestions
You can store these pecan chocolate chip cookies in an airtight container for a day or two at room temperature.
Don’t skip the brown butter. You can totally make this recipe with regular unsalted butter, but the brown butter adds an incredible depth of flavor and nuttiness to the cookies. Make sure your pecans are finely chopped. This will help them spread evenly throughout the dough and prevent any big chunks from burning in the oven.Don’t overmix the dough. Once you’ve added the flour to the wet ingredients, mix just until everything is combined. Over-mixing the dough will result in tougher cookies.Ā Chill the dough. The cookie dough can feel sticky to work with, or spread too much if you don’t chill the dough. You need to chill the dough for about 3 hours ideally. If not, the balls will merge into each other, and spread way too much. Don’t skip the salt in the dough. This will help balance out the flavor and the sweetness of the chocolate and bring out the flavor of the pecans. If you want to take it up a notch, add some flaky salt as soon as the cookies are out of the oven. Yum! Don’t over-bake them. The key to a perfect cookie is taking them out of the oven just before they’re done.You want to bake them until they’re just doneānot a minute longer. Overcooked cookies will be dry and crumbly, while undercooked cookies will be gooey and difficult to remove from the baking sheet.
You can freeze the cookie dough or the baked cookies for 1 month! To freeze the cookie dough, I recommend portioning them first, flash freezing them on a baking sheet (i.e., placing them in a single file on a baking sheet and freezing them). Then, transfer the cookie dough balls into a freezer safe container. When you’re ready to consume, remove the cookie dough balls and allow it to come to room temperature, for about 30 minutes, and then bake them as you normally would! If you liked this, check out these other easy and delicious cookie recipes:
Holiday Butter CookiesYellow Cake Mix CookiesChristmas Sugar CookiesDanish Butter CookiesAlmond Flour Peanut Butter Cookies
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