Pecan Chocolate Chip Cookies
These chocolate chip pecan cookies are nutty, salty, chewy, and just perfection. I wanted to get the perfect balance of sweet, salty and nutty, which took a few tries to nail down. And I can't wait for you to make them!
Ingredients
Pecans (if you don't have toasted and salted ones)
- ¾ cup pecans (100g)
- 1 tablespoon butter (14g)
- ¼ teaspoon salt
Cookies
- ½ cup white granulated sugar 100g
- ¾ cup brown sugar 150g
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon salt
- ¾ cup butter melted and cooled 168g
- 1 ⅔ cup all purpose flour 230g
- ¾ cup chopped pecans, toasted & salted (100g)
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- 150 g chopped dark chocolate or chips 1 ½ bars
Instructions
Salt & Toast Pecans
- Preheat the oven to 350F and melt 1 tablespoon of butter. Toss and coat the pecans with the butter and mix in ¼ teaspoon of salt. Evenly spread out in a pan and toast them for 10-15 minutes or until they slightly darken and smell nutty. Make sure to not let them burn! Take out and sprinkle about ⅛ teaspoon salt and mix to coat well. You can add more or less, depending on your taste.¾ cup pecans, 1 tablespoon butter, ¼ teaspoon salt
Make Cookies
- In a large bowl, whisk together the melted butter and both sugars, until combined. Whisk in the egg and egg yolk until smooth.½ cup white granulated sugar, ¾ cup brown sugar 150g, 1 large egg, ¾ cup butter, 1 large egg yolk
- Mix in the chopped pecans and 100g of the chopped dark chocolate.¾ cup chopped pecans, toasted & salted, 150 g chopped dark chocolate or chips
- In a small bowl, mix together the flour, baking soda, baking powder and salt.1 ⅔ cup all purpose flour, ¼ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix using a spatula. Don’t over mix - stop when combined and you don’t see any streaks of flour.
- Scoop the cookie dough into a large container or large tray using a 1.5 inch cookie scoop or 1.5 tbsp. Use the remaining chocolate and press it on the surface of the cookie balls.
- Cover and refrigerate the cookie balls for 30-60 minutes. Preheat the oven to 350℉ while the cookies are in the fridge. Line a large baking/cookie sheet with parchment paper.
- Place the cookie balls 1.5-2 inch apart from each other and bake for 11-13 minutes. Or until the edges are set and are golden brown, along with the bottom. The cookies will still be soft in the middle, but will finish cooking from the residual heat. If you want a crisper cookie, bake them near the 13 minute mark, or until end edges and bottom are a bit more deeper golden brown. (Some ovens may vary so keep an eye on the cookies, they might require more or less time.)
- Immediately hit them with some flakey salt and use a large round cup or cookie cutter to ease them into a smoother circle shape. The diameter should be bigger then the cookie and just move it in a circular motion.
- Let them cool and enjoy!
Tried this recipe?Let us know how it was!
