Butter Pecan Chocolate Chip Cookies

October 11, 2024 by Cook Best Recipes, Updated October 11, 2024

These ooey gooey chocolate chip cookies are made with savory pecans, rich dark chocolate, and nutty brown butter. The outside is golden and crispy while the inside remains soft and melty.

• 1 cup (220g) unsalted butter
• 2 cups + 2 tbsp (265g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 cup (200g) dark brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 tbsp molasses
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups dark chocolate (chips or chopped) + more for topping
• 1 cup pecan halves, roughly chopped + more for topping
• Flaky sea salt

1. Brown the butter: Melt 1 cup of butter in a saucepan over medium heat, stirring until it turns a rich amber color and releases a nutty aroma.
2. Pour the browned butter into a large mixing bowl, scraping in the browned bits. Let it cool slightly.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4. Once the brown butter is cool, mix in the dark brown sugar, granulated sugar, and molasses until well combined.
5. Add the eggs and vanilla, whisking until fully incorporated.
6. Gradually mix in the dry ingredients until combined, then switch to a rubber spatula to fold in the dark chocolate and pecans.
7. If the dough is too thin, refrigerate it uncovered for about 30 minutes. If it holds its shape, scoop out the dough using a 2 oz scoop or 1/4 measuring cup.
8. Place the cookie dough scoops on a plate lined with wax or parchment paper. Top each with extra chocolate chips and pecans, then chill for at least 30 minutes (up to overnight).
9. Preheat the oven to 350°F (175°C). Arrange 5-6 cookie dough balls on a baking sheet lined with parchment paper.
10. Bake for 13-15 minutes for large cookies (10-12 minutes for smaller ones), until the edges are golden and the middle is puffed and pale.
11. Sprinkle the tops with flaky sea salt right from the oven. Let cool on a rack; if too soft, let sit on the baking sheet for 5 minutes before transferring.
12. Bake the remaining cookie dough and enjoy!

Nutrition information is not available for this recipe.