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Chocolate Chip Pecan Cookies

Crispy Chocolate Chip Pecan Cookies You’ll Crave Again!

These Chocolate Chip Pecan Cookies blend brown butter with nuts and chocolate for an irresistible treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 9 tablespoons Unsalted Butter Adds moisture and richness; feel free to use salted butter, but remember to adjust the added salt.
  • 1 1/4 cups All-Purpose Flour Provides structure; be precise in measuring for optimal results.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent, ensuring the cookies rise perfectly.
  • 1 teaspoon Kosher Salt Balances sweetness and enhances the overall flavors of the cookies.
  • 1/2 cup Dark Brown Sugar Infuses moisture and chewiness, thanks to its molasses content.
  • 1/4 cup Granulated Sugar Adds sweetness and contributes to that lovely crispy texture.
  • 2 tablespoons Corn Syrup Helps keep the cookies soft longer; omit if you don't have it on hand.
  • 1 teaspoon Vanilla Extract Provides depth and enhances the cookie's overall flavor profile.
  • 1 large Egg Binds the ingredients together while adding richness to the dough.
For the Add-Ins
  • 7 ounces Bittersweet or Semi-Sweet Chocolate Delivers that essential chocolatey goodness; you can chop up chocolate bars for chunky bites.
  • 3/4 cup Toasted Pecans Introduces a delightful crunch and nutty flavor; walnuts or almonds can be substituted if desired.

Equipment

  • Light-colored saucepan
  • medium bowl
  • Whisk
  • Cookie Scoop
  • Parchment Paper
  • Baking Sheets
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a light-colored saucepan, melt 8 tablespoons of unsalted butter over high heat while stirring occasionally until golden brown, then let cool slightly.
  2. In a medium bowl, whisk together 1-1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of kosher salt. Set aside.
  3. Add 1/2 cup of dark brown sugar, 1/4 cup of granulated sugar, 2 tablespoons of corn syrup, and 1 teaspoon of vanilla extract to the cooled brown butter, whisk until smooth, then add 1 large egg.
  4. Gently fold the dry ingredients into the wet mixture, then add 4-2/3 ounces of chocolate chunks and 3/4 cup of toasted pecans. Chill in the refrigerator for at least 2 hours.
  5. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  6. Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving space between them and top with extra chocolate. Bake for 10 to 12 minutes.
  7. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough deepens flavors. Keep an eye on the butter while browning to avoid burning.

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