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Chocolate Chip Butter Pecan Cookies

Delightful cookies blending rich chocolate with crunchy pecans, featuring soft centers and crispy edges.
Prep Time15 minutes
Cook Time12 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Servings: 12 cookies
Calories: 150kcal

Ingredients

Wet Ingredients

  • 2 tablespoons unsalted butter toasted to enhance flavor
  • 1 cup unsalted butter melted for optimal texture
  • 1 large egg room temperature
  • 1 large egg yolk for extra richness
  • 2 tablespoons buttermilk can substitute with whole milk
  • 1.5 teaspoons vanilla extract for a warm, inviting flavor

Dry Ingredients

  • 2.5 cups bread flour for a chewy cookie consistency
  • 1 teaspoon kosher salt to balance sweetness
  • 1 teaspoon baking soda to help the cookies rise
  • 4.5 tablespoons granulated sugar
  • 1 cup light brown sugar packed for a deeper flavor

Add-ins

  • 1 cup chopped pecans preferably toasted for extra crunch
  • 1 cup semi-sweet chocolate chips

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Step 2: In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes until fragrant and lightly golden. Remove from heat and set aside to cool.
  • Step 3: In a small saucepan, melt the 2 tablespoons of unsalted butter until browned and nutty. Let it cool for a few minutes.
  • Step 4: In a large bowl, mix the melted unsalted butter and brown butter. Add granulated sugar and light brown sugar, beating until creamy. Then add the egg, egg yolk, buttermilk, and vanilla extract, mixing until smooth.
  • Step 5: In a separate bowl, whisk together the bread flour, kosher salt, and baking soda until fully blended.
  • Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the toasted pecans and chocolate chips.
  • Step 7: Chill the dough in the refrigerator for at least 30 minutes.
  • Step 8: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set. Let cool on baking sheets before transferring to a wire rack.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Saucepan
  • Refrigerator

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag or container.