Description
These Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the sweetness of dark chocolate and the crunch of toasted pecans. With a golden crispy exterior and a soft, melty interior, these cookies offer a perfect balance of texture and taste, enhanced by a touch of flaky sea salt on top.
Ingredients
Scale
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 dark chocolate + more for topping
- 1 cup pecan halves, roughly chopped + more for topping
- Flaky sea salt, for sprinkling
Instructions
- Prepare Brown Butter: Melt the unsalted butter in a saucepan over medium heat, allowing it to cook until it turns golden brown and develops a nutty aroma. This process enhances the flavor and adds depth to the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to combine evenly.
- Create Sugar Mixture: In a separate large bowl, combine the dark brown sugar, granulated sugar, and molasses. Add the browned butter and stir until well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Pecans and Chocolate: Stir in the roughly chopped pecan halves and dark chocolate chips or chunks evenly throughout the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to help the flavors meld and improve texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Top Cookies: Using a cookie scoop or spoon, form large dough balls (about 15 in total). Place them on the baking sheet, spacing them apart. Press extra dark chocolate pieces and pecan halves on top of each cookie dough ball, then sprinkle with flaky sea salt.
- Bake Cookies: Bake for approximately 12-15 minutes or until the edges are golden and crisp while the centers remain soft and melty.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the perfect balance of nutty, sweet, and salty flavors.
Notes
- These ooey gooey chocolate chip cookies are baked with savory pecans, rich dark chocolate, and nutty brown butter.
- The outside is golden and crispy while the inside remains soft and melty.
- Using browned butter is key to achieving the signature nutty flavor.
- Adding flaky sea salt on top provides a delightful contrast to the sweetness.
- Chilling the dough before baking helps the cookies hold their shape and enhances flavor development.
Nutrition
- Serving Size: 1 large cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
