Pecan Chocolate Cookies (Print Version)
# Ingredients:
→ Base Dough
01 -
1 cup plus 2 tablespoons plain flour
02 -
½ cup butter, browned
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
2 teaspoons real vanilla
06 -
1 large egg
07 -
¼ cup white sugar
08 -
½ cup packed brown sugar
→ Add-ins
09 -
⅔ cup chocolate chips (semi-sweet or dark)
10 -
½ cup roasted and chopped pecans
# Instructions:
01 -
Grab a medium pot and warm the butter over medium heat. Stir gently or swirl the pan as it begins to bubble. You'll notice the color shift to a deep golden tone with a nutty scent and tiny brown bits at the bottom. Move it quickly to a bowl that's safe for heat and chill in the fridge for about an hour to let it firm up.
02 -
When the butter's chilled, pop it in a stand mixer with the white and brown sugars. Blend for roughly 2 minutes until it's smooth and fluffy. Mix in the egg and vanilla, then carefully fold in the flour, salt, and baking soda until just combined—don't overdo it. Stir in the chocolate chips and toasted pecans last.
03 -
Drop dough with a large scoop or ¼ cup measure onto a parchment-lined pan. Bake straight away for 9-10 minutes at 375°F. For a quick chill, freeze for 20 minutes, then bake at 375°F for 11-12 minutes. Or refrigerate overnight for the best taste—bake at 350°F for 15 minutes, turning the pan halfway through. Remember to leave space since these cookies spread.
04 -
Give your cookies 10 minutes on the pan to set before moving them to a wire rack to finish cooling. Grab a cold glass of milk and enjoy them at their best!
# Notes:
01 -
Keep your cookies fresh in an airtight container at room temperature or refrigerated for up to 7 days.
02 -
Chill the dough overnight if you want the most flavorful browned butter.