Chocolate chip pecan cookies recipe

 

Brown butter chocolate chip pecan cookies

For all the chocolate chip cookie lovers, I’ve got a new recipe for the best cookies! These Chocolate Chip Pecan Cookies are made with melted browned butter that provides the most delicious nutty flavor and soft chewy texture, while loaded with your favorite chocolate chips and crunchy pecans.

why you will love this recipe

• Easy to make. Making pecan cookies should not be complicated. This recipe is so easy to put together, even your kids can make them!
• No need to chill. After you mix the dough, there is no need to refrigerate it. Just roll it, put on the baking sheet and bake to perfection!
• Make ahead. You can also make a double batch and freeze part of it for the future. It will stay fresh in the freezer for up to 1 month.
• Add more flavor. While this recipe is for chocolate chips and pecans, you can always play around with the flavors and add different nuts or dried berries of your choice.

how to make it

Chop 1 cup butter into cubes and transfer into a sauce pan. Put over medium heat, melt, and cook for about 5 minutes constantly stirring until it starts to brown and turn amber in color.

When done, take it off the heat and pour into a bowl with all the burnt bits (these bits have all the delicious caramelize flavors!). Let it cool off on the counter for 30 minutes or put in the refrigerator for 15 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, add 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Stir and set aside.

In a large mixing bowl, pour browned butter, add ¾ cup light brown sugar, and ¼ cup granulated sugar. Whisk until well combined.

Add 2 large eggs and 1 tsp vanilla extract, then whisk again.

Add dry ingredients, and using a spatula, fold it in. (don’t overmix!)

Add ⅔ cup chopped raw pecans and ⅔ cup chocolate chips, then fold it in again. Let the dough sit for 5-10 minutes of the counter.

Using an ice scream scoop or a regular spoon, scoop out 2 tbsp of cookie dough and roll them into a ball. Transfer to a baking sheet with parchment paper 3 inches apart. Then gently flatten the cookie balls into about 1-inch thick disks.

Bake at 350°F for about 10 minutes or until the edges are set and get a light golden color. The center needs to be just set but still will look slightly underbaked.

Take them out of the oven and let sit on the baking sheet for about 10-15 minutes, the cookies will continue to set. Then transfer them to a wire rack to cool off completely.