Cinnamon Pecan Chocolate Chip Cookies

These Cinnamon Pecan Chocolate Chip Cookies are loaded with pecans, cinnamon, brown butter, and brown sugar! The cookies are soft and chewy with crisp edges. Using brown butter adds a strong gourmet flavour!

This recipe uses chopped pecans and brown butter. Making cookies with brown butter helps deepen the gourmet flavours. The chocolate and sea salt compliments the sweet and nutty tastes perfectly.

These cookies are perfect for a cozy fall day!

Ingredient Notes

Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

• Butter – Unsalted butter works best. This will be melted, browned, and cooled back to room temperature.
• Chocolate chips - I used dark chocolate chips, but semi-sweet works too. Don't use milk or it'll be too sweet.
• Dark brown sugar – This type of brown sugar carries more molasses than lighter brown sugars, which helps create a chewy dense cookie.
• Eggs - Must be room temperature. Remove from refrigerator two hours prior to baking.
• Pecans - These are the ones I used. Chop them up coarsely using a knife.

Step by Step Instructions

Here is how to make and bake these pecan chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

Step 1 - Brown the butter: Heat butter in a saucepan on medium heat, first it will melt then it will foam. Continue stirring for the next 5-8 minutes. The bits on the bottom of the pan will turn golden brown and a nutty aroma will fill the room. Transfer into a glass cup and allow to cool to room temperature.

Step 2 - Whisk the wet ingredients: In a large bowl, whisk together cooled brown butter and brown sugar for 2 minutes. Add in egg and vanilla and continue whisking until smooth.

Step 3 - Add the dry ingredients: Toss in flour, baking soda, cinnamon, and salt. Fold in gently using a spatula until just combined.

Step 4 - Mix in add-ins: Add in chopped pecans and dark chocolate chips.

Step 5 - Roll and chill: Roll the cookies into 9 even balls. Place them into the fridge to chill for minimum 1 hour.

Step 6 - Bake the cookies for 10 minutes until the edges are golden brown. They may appear underbaked in the center, but will continue to bake as they cool on the pan. Sprinkle flakey sea salt on top.

Cookies are best eaten fresh! Leave on the counter for 2-3 days. Enjoy!

FAQ

My cookies aren't spreading!

This would mean there is to much flour. Shape the cookie into a flatter oval shape before baking.

Can I make this with melted butter and not browned?

Yes, but if you're already melting the butter you may as well brown it! Brown butter really deepens the flavours and brings a great texture and gourmet touch to the cookies.

Can I use other nuts?

Yes!

Storing & Freezing

Cookies are best eaten fresh. Store the cookies for 2 days on your countertop.

Freeze the cookie dough balls or baked cookies in an airtight container for up to 2 weeks. If baking, thaw for 30 min on your counter before baking. If consuming the cookies, thaw for 1 hour before eating.

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