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Butter Pecan Chocolate Chip Cookies Recipe

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4.1 from 5 reviews

Deliciously rich Butter Pecan Chocolate Chip Cookies featuring browned butter for a nutty depth of flavor, loaded with dark chocolate chunks and crunchy pecan halves, finished with a sprinkle of flaky sea salt. These cookies have a perfect balance of gooey and crispy textures, ideal for an indulgent treat.

  • Total Time: 1 hour
  • Yield: 15 servings (cookies)

Ingredients

Butter and Sugars

  • 1 cup (220g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp molasses

Dry Ingredients

  • 2 cups + 2 tbsp (265g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients

  • 2 large eggs
  • 2 tsp vanilla bean paste

Add-ins

  • 1 1/2 cups dark chocolate chips or chopped dark chocolate, plus more for topping
  • 1 cup pecan halves, roughly chopped, plus more for topping
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Place the unsalted butter in a saucepan over medium heat. Stir continuously until the butter melts and turns a rich amber color with a nutty aroma, indicating it is browned.
  2. Cool the Butter: Pour the browned butter into a large mixing bowl, scraping all the browned bits from the saucepan into the bowl. Let it cool until it is no longer hot.
  3. Mix Dry Ingredients: In a separate smaller bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon. Set aside.
  4. Combine Sugars and Molasses with Butter: Once the browned butter is cool enough, add the brown sugar, granulated sugar, and molasses. Whisk until the mixture reaches a slushie-like texture, using either a hand whisk or electric mixer.
  5. Add Eggs and Vanilla: Whisk in the eggs and vanilla bean paste until fully blended.
  6. Add Dry Ingredients: Pour the dry flour mixture into the wet ingredients and mix to incorporate. When the dough thickens, switch to folding the mixture with a rubber spatula to evenly combine all ingredients.
  7. Fold in Chocolate and Pecans: Add the dark chocolate and chopped pecans, folding them into the dough. The dough should be sticky and capable of holding its shape.
  8. Chill Dough if Needed: If the dough is too thin, refrigerate uncovered for about 30 minutes to firm up. If the dough is ready, scoop out cookies using a 2 oz scoop or 1/4 cup measurement onto a lined plate or baking sheet.
  9. Top and Chill: Place extra chocolate chips and pecans on top of each cookie scoop. Chill the dough for at least 30 minutes or overnight for better texture.
  10. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange 5-6 cookies spaced apart on a parchment-lined baking sheet. Bake for 13-15 minutes for large 2 oz cookies, or 10-12 minutes for smaller sizes. Cookies should have golden edges with a pale, puffed center that looks slightly underdone.
  11. Finish and Cool: Immediately sprinkle flaky sea salt on top of the hot cookies once out of the oven. Transfer them to a cooling rack. If they’re too soft to handle, let them cool for about 5 minutes on the baking sheet before moving.
  12. Repeat Baking: Bake the remaining cookie dough in batches and enjoy your freshly baked Butter Pecan Chocolate Chip Cookies!

Notes

  • Brown butter carefully by stirring constantly to avoid burning and achieve a nutty flavor.
  • Chilling the dough helps the cookies hold their shape and develop better texture.
  • Use fresh dark chocolate and pecans for the best flavor and crunch.
  • Adjust baking time depending on cookie size to prevent over- or under-baking.
  • Flaky sea salt topping balances the sweetness and enhances the butter pecan flavor.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/butter-pecan-chocolate-chip-cookies-recipe/