These Butter Pecan Chocolate Chip Cookies are the best. They have caramelized pecans, gooey chocolate, and nutty brown butter in every bite. The cookies are chewy, crunchy from the pecans, and have buttery crisp edges.
After making my famous Butter Pecan Cookies recipe and having so many of you love it, I decided to create a chocolate chip version!
The pecans get caramelized with brown sugar and butter. It adds so much depth of flavour to the nuts and cookies! Paired with the brown butter and it truly does not get any better.
These cookies are soft, have chewy middles, and rich buttery crisp edges. They are such a delight.
Step by step instructions
Here is how to make and bake these Butter Pecan Chocolate Chip Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Mix dry ingredients. In a medium bowl, add in flour, baking soda, cinnamon, and salt. Stir together and set aside.
Step 2 - Caramelize pecans. In a large saucepan, add butter and brown sugar and melt. Then turn the temperature up to medium-high and add the chopped pecans. Mix for 3-4 minutes until caramelized (You can tell they're done by the smell of toasted pecans and dissolved sugar). Allow to cool completely before adding into dough.
Step 3 - Whisk butter and sugars. Whisk the cooled brown butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla, egg, and yolk.
Step 4 - Add in dry ingredients. Fold in the dry ingredients gently with a spatula just until the dough is created.
Step 5 - Mix in add-ins. Add in the caramelized pecans and chocolate chips into the dough and mix in a few times. Don't over-mix!
Step 6 - Scoop. Scoop 6 cookies at a time on the baking tray. I always use a cookie scooper to create even consistent scoops, and add an extra pecan and chocolate chips on top.
Step 7 - Bake. The cookies bake for 13-15 minutes, or until the edges are golden brown and the middles are still slightly puffy. They will continue to bake as they cool.
FAQ
How do I store these cookies?
These cookies stay good in an airtight container on the counter for 3 days, or in the refridgerator for up to 1 week.
Do I have to caramelize the pecans?
No, it adds a lot of flavour though so I recommend!
Do I have to brown the butter?
No. If you just use melted butter use 3/4 cups (170g).
What chocolate works best - chips, chunks, or a chopped up bar?
I used semi-sweet chocolate chips, but any works great! I recommend semi-sweet or dark.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Butter Pecan Chocolate Chip Cookies
Ingredients
For the cookies
- 3/4 cups + 1 tbsp unsalted butter melted and browned
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1/2 cups semi-sweet chocolate chips
For the pecans
- 1/2 cup pecans chopped
- 2 tbsp butter
- 1 tbsp brown sugar
Instructions
Caramelize the pecans
- In a medium pot on medium-high heat, add the butter and brown sugar and melt and mix together for 2-3 minutes. Then add in chopped pecans and mix for 3-4 minutes on medium-high heat until toasted. You'll know it's ready when the aroma of toasted pecans forms and the sugar has dissolved!1/2 cup pecans, 2 tbsp butter, 1 tbsp brown sugar
For the cookies
- Preheat the oven to 350℉/174℉ and line the baking trays with parchment paper and set aside.
- Brown the butter: Melt the butter in a medium sized pan over medium-high heat. Once it melts, continue mixing the butter to prevent burning. The butter will go from melted, to sizzling, to foamy, to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).3/4 cups + 1 tbsp unsalted butter
- In a bowl, add the flour, baking soda, cinnamon, and salt. Stir to combine and set aside.1/4 tsp salt, 1 3/4 cups all-purpose flour, 1/4 tsp cinnamon, 1 tsp baking soda
- In a large bowl, add the brown butter, white sugar, and brown sugar. Whisk for 2-3 minutes until smooth.1/2 cup dark brown sugar, 1/3 cup white sugar, 3/4 cups + 1 tbsp unsalted butter
- Add the egg, yolk, and vanilla. Continue whisking until smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add the dry ingredients in. With a spatula, gently mix to form a soft cookie dough.
- Add in the cooled caramelized pecans and chocolate chips. Mix together a few times until combined, do not over-mix.1/2 cups semi-sweet chocolate chips
- Scoop the cookie dough 6 at a time on the baking tray. Add extra pecans and chocolate chips on top if desired. Bake for 13-15 minutes or until the edges are golden brown and the middles are still slightly puffy.
- Allow to cool, and enjoy! These cookies are so good!
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