Candied Pecan Chocolate Chip Cookies
These candied pecan chocolate chip cookies are packed to the brim with flavor and texture! They have homemade toffee candied pecan bits, thick chunks of dark chocolate, a hint of molasses and a sprinkle of flaky salt.
About these cookies
The absolute best texture: They’ve got chunks of candied pecan pieces and dark chocolate, along with a chewy cookie base.
Extra molasses for extra flavor. Just half a tablespoon added to the dough for some extra chew and depth.
No chill needed. Fhe dough spreads just enough for crisp edges and soft centres.
Balanced sweetness. The caramel around the pecans brings a slight hint of bitternesss. This, and dark chocolate keep each bite from feeling too sweet.
Just a few ingredients
How to make pecan chocolate chip cookies
- Begin by toasting the pecans in a dry, light colored pan. Then remove.
- In the same pan, melt white sugar until deep amber brown and has melted.
- Stir through the pecans, then pour onto a Silpat mat to harden.
- In a large bowl whip together butter, sugar and molasses til creamy before adding the egg and vanilla.
- Add in the dry ingredients and chopped candied pecans and dark chocolate.
- Stir into a thick cookie dough.
- Roll into cookie dough balls and place on a lined baking sheet.
- Bake until golden and sprinkle with touch of flaky salt.
- Let the cookies cool on the baking tray for 5 minutes, then transfer the warm cookies to a wire rack to cool further.
Storing
Leftover cookies can be stored in an airtight container for up to a week.
The baked cookies or the unbaked cookie balls can also be frozen for up to three months in a freezer bag or sealed container.
Baking cookie balls from frozen – The cookies can be baked directly without thawing. They may need an extra minute of baking time.
Some of my fave cookie recipes
Candied Pecan Chocolate Chip Cookies
Ingredients
Candied pecans
- 85 g pecan halves
- 100 g granulated sugar
- pinch of salt
Cookies
- 190 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 tsp salt
- 113 g unsalted butter
- 100 g soft brown sugar
- 50 g granulated sugar
- 1/2 Tablespoon unsulfured molasses
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 130 g semisweet chocolate chopped into chunks
Instructions
- Preheat the oven to 350°F (180°C).
Candied pecans
- Line a baking sheet with a Slipat mat or lightly greased parchment paper.
- Heat a lightly colored, dry pan over medium heat. Add your pecan halves and toast, stirring or shaking the pan, until they smell nutty and begin to color, about 2–3 minutes. Transfer them to a plate. 85 g pecan halves
- Wipe out the pan so it’s clean and dry. Add sugar in an even layer. Keep the heat at medium and let the sugar start to melt around the edges. As the edges liquefy, use a heatproof spatula to bring the unmelted sugar into the pool. Watch it carefully. 100 g granulated sugar
- Once the sugar is a deep golden amber and all melted tip the toasted pecans and salt into the caramel, stirring so that each nut gets a thin candy shell. Scoop it onto the lined sheet into a single layer. Let it cool down and harden. pinch of salt
- Once the pecans have solidified and cooled completely, chop them up into small pieces, about the size of big chocolate chips, and set aside.
Cookie dough
- In a small bowl whisk together the dry ingredients and set aside. 190 g all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 tsp salt
- In a large bowl, cream the butter, sugars and molasses until light and creamy. 113 g unsalted butter, 100 g soft brown sugar, 50 g granulated sugar, 1/2 Tablespoon unsulfured molasses
- Add the vanilla and egg and whisk until combined. 1 teaspoon vanilla paste, 1 large egg
- Tip in the dry ingredients and stir until combined, then add the chopped chocolate and chopped pecans. 130 g semisweet chocolate
- Line a baking sheet with parchment paper. Roll the cookie dough into balls, around 1 1/2 tablespoons of dough for each. Space them out on the baking sheet, around 2 inches apart
- Bake the cookies for approximately 11 minutes, until they have puffed up and the edges are lightly browned. The cookies will still be very soft. Let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool further. The baked cookies can be sprinkled with a little flaky salt if you like.
Can unsulfured molasses be omitted or replaced with something?
Hey Paula you can omit it 🙂