Ingredients
Butter Pecan Chocolate Chip Cookies
- 1 cup (220g) unsalted butter
- 2 cups + 2 tbsp (265g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp molasses
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate (chips or chopped), plus more for topping
- 1 cup pecan halves, roughly chopped, plus more for topping
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continue stirring until the butter turns a rich amber color and emits a nutty aroma. Carefully pour the browned butter, including the browned bits, into a large mixing bowl and allow it to cool.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon. Set this mixture aside.
- Combine Sugars and Molasses: Once the brown butter has cooled and is no longer hot, whisk in 1 cup packed dark brown sugar, 1/2 cup granulated sugar, and 1 tablespoon molasses until the mixture has a slushie-like texture. You can mix by hand or with an electric mixer.
- Add Eggs and Vanilla: Whisk in 2 large eggs and 2 teaspoons vanilla extract until the mixture is fully combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring to combine. When the dough thickens, switch to folding with a rubber spatula to avoid overmixing.
- Fold in Chocolate and Pecans: Gently fold in 1 1/2 cups dark chocolate chips or chopped chocolate and 1 cup roughly chopped pecan halves. The dough should be sticky and hold its shape when scooped. If too thin, refrigerate uncovered for about 30 minutes.
- Scoop and Chill Dough: Using a large 2-ounce scoop or 1/4 cup measuring cup, portion the dough onto a plate or small baking sheet lined with parchment or wax paper. Top each with additional chocolate chips and pecans. Chill for at least 30 minutes, or overnight if desired.
- Bake Cookies: Preheat the oven to 350°F (175°C). Arrange 5–6 cookie scoops on a large baking sheet lined with parchment paper. Bake for 13–15 minutes for large cookies (2 oz) or 10–12 minutes for smaller ones. The cookies are done when edges are golden and the centers look puffed and a bit underdone.
- Finish and Cool: Remove the cookies from the oven and immediately sprinkle tops with flaky sea salt. Transfer to a cooling rack. If cookies are too soft to move, let them rest on the baking sheet for about 5 minutes before transferring.
- Serve: Continue baking the remaining dough. Enjoy your soft and melty butter pecan chocolate chip cookies!
Notes
- Brown butter carefully to avoid burning. It should smell nutty and have a golden amber color.
- If your dough seems too thin, refrigerate it to help it firm up for better scooping and baking.
- Adding flaky sea salt on top after baking enhances the sweet and savory balance.
- Cookies can be chilled overnight for more developed flavors and easier handling.
- Use parchment paper on baking sheets to prevent sticking and ensure an even bake.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
