Easy Chocolate Chip Cookies with Pecans- This is one of the most easy chocolate chip cookies recipe you can find. So soft and chewy cookies, full of intense chocolate flavor and pecan nuts . This recipe is so simple and easy, it’s gonna be hard to miss!
This recipe for Chocolate Chip Pecan Cookies with Brown Sugar is perfect any time of year, but especially around the holidays. It’s a sweet and rich dessert made with pecans, chocolate chips, butter, and brown sugar. The cookies are similar to butter pecan cookies, but they have a fantastic combination of crunchy pecans and sweet chocolate. Luxurious chocolate chip cookies loaded with pecans, cinnamon, brown butter, and brown sugar make the cookies wonderfully rich while remaining very well balanced in sweetness with the addition of sea salt. These cookies are chewy on the outside and gooey on the inside, with deep chocolate and nutty flavors that make them a must-try during the fall or even Thanksgiving!
Easy Chocolate Chip Cookies with Pecans:
Who doesn’t love chocolate chip cookies ? and who doesn’t love Chocolate ? The Perfect combination! that’s why i decided to make this recipe. I know you are gonna yell “this isn’t chocolate chips!!!!”, yes i know i know i’ve just replaced the traditional chocolate chips with some good quality chocolate by Fin Carré and chopped it into small pieces.
These are essentially my favorite chocolate chip cookie recipe with the addition of nuts. Specifically, pecans because they go so well with chocolate. The cookies have the best texture – soft and gooey from the chocolate chips, with a generous helping of crunchy pecans. They are the best pecan chocolate chip cookies ever!
But here’s the deal: if you don’t like pecans, you can use another type of nut, such as walnuts. It’s simple to add your own nutty twist to these cookies.
Why You Will Love This Recipe?
- Brown butter- Using brown butter to make cookies gives them a strong gourmet flavor. You must try it!
- Cookies with chocolate chips that are chewy and have crisp edges
- Roasted cinnamon pecans- roasted pecans with brown butter, brown sugar, and cinnamon.
- Simple to make- These cookies are very simple to make. They do necessitate some downtime.
- 1/2 cup plus 3 tablespoons of butter is browned. The remaining 1/2 cup is room temperature and will be creamed with the sugars.
- Pecans- I get my pecans from Costco because they are much cheaper! You can use them whole or cut them yourself.
- Brown sugar- Use dark brown sugar because this recipe requires extra molasses. If you only have light brown sugar, that’s fine.
- Remove the eggs 2 hours before baking.
- Chocolate chips- Use a high-quality chocolate chip brand for the best results.
- Use either semisweet or dark chocolate chips. Using milk chocolate chips will result in overly sweet cookies.
How to Make Easy Chocolate Chip Cookies with Pecans?
- In a large mixing bowl, place the softened butter.
- Then, add the brown sugar and cream the two together.
- Combine with the egg.
- Sift the flour and baking soda together, then add a little at a time to the wet ingredients and mix.
- Combine the chocolate chips and pecans in a mixing bowl.
- Roll the dough into balls and place them on a cookie sheet.
- Bake for 10-13 minutes, or until the edges are golden brown, at 350°F.
- Allow to cool before serving.
Tips And Tricks:
Although cookies are very simple to make, the results can vary greatly. Here are a few tips to ensure your cookies turn out perfectly the first time and every time after that:
- At this point, I may sound like a broken record, but always measure your flour properly! If possible, use a food scale to weigh the flour. Otherwise, gently spoon the flour into your measuring cup and level it off with a flat edge to ensure you use the exact amount needed. If you scoop directly into the flour container, it will pack down into the cup, leaving you with 1/4 cup or more of extra flour. The cookies will not spread properly if you use too much flour.
- Don’t leave out the dark brown sugar or the molasses. These two ingredients give these cookies a distinct richness that complements the bitter dark chocolate and savory pecans so well.
- Before using, make sure the brown butter is close to room temperature. Your cookie dough will be too thin and sticky if the brown butter is too warm.
- To scoop the cookie dough, use a large 2oz cookie scoop. This will result in a crisp outside and a soft inside. Go the extra mile by sprinkling extra chocolate chips and pecans on top of the cookie dough. This not only makes them look magazine-worthy, but it also gives these cookies a bit more texture.
- Before baking, the dough should be chilled for at least 30 minutes. When the cookie dough is done, it should be firm but not rock hard.
- When they’re chilled and ready to go, bake only 5-6 cookies at a time because they’ll spread a lot. To achieve the ideal texture, remove the cookies from the oven when they are golden on the outside and pale, puffed, and slightly underdone on the inside. As the cookies cool, they will darken and flatten.
Examine the consistency of the dough as soon as you finish it. Is it sticky but not too thick? Is it a little too thin and gooey? The dough should be sticky but still hold its shape when scooped. If the dough is too thin, the butter was probably still too hot when you started mixing.
To fix this, place the bowl in the refrigerator, uncovered, for about 30 minutes. Then check to see if it’s reached a scoop able consistency. Chill for another 30 minutes if it’s still too thin. Please keep in mind that after scooping the cookie dough, you will still need to chill for another 30 minutes.
A few things will happen if you scoop the dough when it is too thin. One, as the cookie dough balls are scooped, they will melt into one another. Two, the scooped dough will take longer to chill than the allotted 30 minutes. Three, you may not realize it takes longer to chill, so the cookies will be placed in the oven too quickly and will spread far too much. Keep a close eye on your final dough to ensure you get the right cookie.
How To Make Browned Butter?
Brown butter (beurre noisette) is a one-ingredient French classic that improves everything! It has a rich, nutty flavor that really takes butter to the next level. Make chocolate chip cookies, madeleines, financiers (French teacakes), or use it on savory dishes like grilled salmon, gnocchi, and so on.
Brown butter is butter that has been melted and cooked until the milk solids in the butter have been gently toasted. It literally only takes a few minutes, and the nutty smell and taste are completely irresistible! You can also infuse brown butter with herbs like rosemary or lemon zest while it’s cooking.
It’s incredibly simple to make, takes only 5 minutes, and enhances the flavor of everything, so don’t skip it!
- In a saucepan over medium heat, melt the butter. Make sure the heat is not too high, or the butter will burn quickly.
- The butter must first melt before it can foam.
- Then, white bits (milk solids) will begin to appear on the pan’s bottom.
- When the white bits on the bottom of the pan turn golden brown and you notice a lovely nutty aroma, the brown butter is ready.
- When your brown butter is finished, carefully pour it into a cold heatproof container to cool as quickly as possible.
Can I chill the cookie dough overnight?
Yes, as long as you scoop before chilling. Whether the cookies have been chilled for 30 minutes or overnight, they should bake exactly the same. If you want to chill them for more than a day, wrap the dough in plastic wrap to keep the cookie dough balls from drying out.
Can I freeze the dough?
Yes, after scooping the dough and chilling it for 30 minutes, place the cookie dough balls in a freezer safe bag. The dough can be frozen for up to one month. Remove however many cookies you want to bake and set them aside at room temperature for 30 minutes before baking. They may also require a few extra minutes in the oven.
How Do I Store The Cookies?
The cookies can be stored on the counter in an airtight container. Make sure the cookies are at room temperature before placing them in the container; otherwise, condensation may form if they are still hot. You can also freeze them before or after baking for up to two months.
Why Chill The Butter Pecan Cookie Dough Before Baking?
The cookie dough must be chilled for at least 1 hour in order to avoid over-spread, sad-looking, flat Pecan Chocolate Chip cookies.
You may come across “no chill cookie dough” on the Internet; however, I can almost guarantee that the dry vs wet ingredients are unbalanced in any “no chill cookie,” resulting in dry cookies when baked. The warmer the dough, the easier it will spread in the oven, and we want thick, crackly fudge cookies.
How To Achieve Perfectly Round Cookies?
Utilize the circular trick:
After the tray banging, grab a large cookie cutter or anything round in your kitchen (slightly larger than the size of the cookies in the oven). Hold the cookie cutter and make circular movements around the almost baked Pecan chocolate chip cookies to slightly tighten them, make them perfectly round, and encourage crinkle formation on top. Amazingly simple trick that works like a charm! Place more pecans and chocolate chips on top, then return the tray to the oven and, if necessary, repeat the circular movement at the end of the baking time.
Can I make gluten-free cookies?
Yes, most likely; however, you cannot simply replace flour with gluten-free flour in a 1:1 ratio without reformulating the recipe. When one ingredient is changed, some other ingredients must be changed to maintain the texture and flavor balance.
Can I make the recipe without eggs?
You most likely can, but as with making it gluten-free, you will need to adjust the ingredients slightly if the egg is omitted. Regrettably, I am unable to provide substitutions for all types of allergies and diets.
Check out my other chocolate recipes :
- 4 ounces of dark chocolate (64% minimum)
- 2 ounces of pecan nuts
- 1 vanilla pod
- 3 ounces sugar
- 3 ounces brown sugar
- 4 ounces butter at room temperature
- 1 egg
- 1 cup all purpose flour
- First of all preheat your oven to 325F°.
- Put aside a large baking sheet with parchment paper.
- Then, using a mini chopper or just a sharp knife chop all your pecans and the chocolate into small pieces.
- In a medium sized bowl whisk all of the ingredients, sugar, butter, and the egg.
- Then add in the flour to the mix along with the chopped pecans and chocolate.
- Let it rest in the fridge for about 1 hour.
- Take out of the fridge and scoop into small balls and bake for 15-16 minutes in the preheated oven.
- take out of the oven and let it cool for about 15 minutes, and dive in!
Brown butter adds a deliciously complex flavor profile; do not skip it.
Use high-quality semi-sweet chocolate chips, that melt well and impart a deep cocoa flavor rather than just sweetness.
Other nuts, such as walnuts and pistachios, can easily replace pecans in this recipe.
1 hour in the refrigerator or 20 minutes in the freezer is enough time to chill the cookie dough before baking so it doesn't spread too much in the oven.
I find that baking these cookies on parchment paper or a perforated baking mat yields the best results. If you bake them on a silicone mat, they may get wet from the bottom.
Over-mixing and over-baking your cookies will result in a crumbly texture.
To balance the flavor and offset the sweetness, add sea salt at the end of the baking process.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g