Butter Pecan Chocolate Chip Cookies
Decadent cookies with browned butter, toasted pecans, and melty chocolate chips, offering a delightful combination of crunch and chew.
Ingredients
For the cookie dough
- 1 cup Unsalted Butter (melt and brown) Use a light-colored saucepan to watch the browning process.
- 1 cup Brown Sugar Can substitute with light brown sugar.
- 1/2 cup Granulated Sugar Coconut sugar is a healthier alternative.
- 1 large Egg Can substitute with 1 tbsp ground flaxseed mixed with 2.5 tbsp water for a vegan option.
- 1 tbsp Vanilla Extract Almond extract is a good substitution.
- 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
- 1 teaspoon Baking Soda No substitutes without changing texture.
- 1/2 teaspoon Salt Omit if using salted butter.
- 1 cup Chocolate Chips Dark chocolate chips can be used for less sweetness.
- 1 cup Pecans Feel free to swap with walnuts.
Instructions
Preparation
- In a light-colored saucepan, melt the unsalted butter over medium heat. Stir occasionally as it foams and the milk solids start to brown, about 5–7 minutes. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until mostly smooth and slightly glossy.
- Beat in the egg (or flax “egg”) and vanilla extract until the mixture looks cohesive and slightly thickened.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Stir the dry ingredients into the wet in two additions, mixing until just combined.
- Fold in the chocolate chips and toasted pecans until evenly distributed.
- Chill the dough for 20–30 minutes for thicker cookies, if desired.
Baking
- Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough and place them 2 inches apart on a lined baking sheet.
- Bake for 10–12 minutes until the edges are set and the centers are slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, toast the pecans beforehand, don’t overbake the cookies, and ensure accurate flour measurements. You can also chill the dough overnight for deeper flavors.