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chocolate chip pecan cookies birds eye view.

Chocolate Chip Pecan Cookies

Elien
Thick and chewy chocolate chip pecan cookies made with brown butter and rolled in cinnamon sugar.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 18
Calories 227 kcal

Ingredients
 
 

  • 170 g unsalted butter
  • 150 g soft brown sugar
  • 50 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or extract
  • 220 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 85 g pecan halves
  • 130 g semisweet chocolate chips or chunks

Cinnamon sugar

  • 50 g granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (180°C) regular oven. Line 2 large baking sheets with parchment paper.
  • Melt the butter in a small-medium saucepan. Let it cook further for around 3-4 minutes, stirring regularly until the milk solids have caramelized and the butter smells nutty. Pour it into a bowl and allow it to cool down for 10 minutes.
  • Toast the pecans. Take a dry pan and place it over medium heat. Add in the pecans and stir while they toast, for around 4-5 minutes until they're lightly toasted. Take the pan off the heat and let the pecans cool to room temperature, then chop roughly into pieces and set them aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set the flour mixture aside.
  • When the butter has cooled, add in the brown sugar, granulated sugar, vanilla, and egg and mix it well until combined.
  • Stir the dry ingredients into the butter mixture using a rubber spatula or wooden spoon and mix until combined.
  • Add in the chopped pecans and chocolate chips and stir. The dough will be very thick and greasy. Let it sit for 5 minutes.
  • In a small bowl, mix together granulated sugar and ground cinnamon.
  • Roll the cookie dough into balls using around 1 ½ tablespoon of dough for each cookie. Roll each cookie ball into the cinnamon sugar, ensuring that all sides are coated.
  • Space them out generously on lined baking sheets, leaving at least 2inches between each cookie.
  • Bake the cookies for around 10 minutes until they have puffed up and the edges are browned. The cookies will still be very soft. Don't overbake them or the cookie will be crunchy and won't have a soft center. Sprinkle the hot cookies with a little bit of flaky salt if you like.
  • Let the cookies cool on the baking tray for 5 minutes, then transfer the warm cookies to a cooling rack to cool further.

Nutrition

Serving: 1gCalories: 227kcalCarbohydrates: 26gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 121mgFiber: 1gSugar: 15g
Keyword chocolate chip pecan cookies, pecan, pecan cookies
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