Chocolate Chip Butter Pecan Cookies

These Chocolate Chip Butter Pecan Cookies are pure cookie perfection! Warm, chewy, and gooey with a buttery pecan crunch and rich chocolate chips, these cookies will melt in your mouth. Whether it’s a cozy night in, a bake sale, or a holiday treat, they’re sure to impress. Chilling the dough enhances the flavor and texture, giving you bakery-style cookies at home.

Ingredients

Butter Pecans:

• 2 tablespoons unsalted butter
• 1 cup chopped pecans

Cookies:

• 2 ½ cups bread flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 4 ½ tablespoons granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons buttermilk (or whole milk)
• 1 ½ teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Toast Pecans: Melt 2 tablespoons butter in a medium skillet over medium heat. Add 1 cup chopped pecans and cook for 5 minutes until toasted and fragrant. Remove from heat and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together bread flour, salt, and baking soda. Set aside.
3. Cream Wet Ingredients: In a large bowl, beat melted butter, brown sugar, and granulated sugar until lighter in color (~1 minute).
4. Add Eggs & Flavors: Mix in egg, egg yolk, buttermilk, and vanilla until just combined.
5. Combine: Add dry ingredients to wet ingredients in two additions, mixing until just combined.
6. Fold in Add-ins: Using a rubber spatula, fold in toasted pecans and chocolate chips until evenly incorporated.
7. Chill Dough: Cover and chill in the fridge for at least 1 hour (or overnight for best results).
8. Preheat Oven: Preheat oven to 375°F. Line baking sheets with parchment paper.
9. Portion Cookies: Use a 1.5 tablespoon cookie scoop to portion dough onto baking sheet.
10. Bake: Bake for 9–11 minutes or until golden brown.
11. Cool: Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack.

Serving & Storage Tips

• Serve warm with a glass of milk or coffee.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze dough balls for up to 3 months; bake from frozen for fresh cookies anytime.

Variations

1. White Chocolate Butter Pecan: Replace semi-sweet chocolate chips with white chocolate chips.
2. Salted Caramel Pecan: Add caramel bits and sprinkle lightly with sea salt before baking.
3. Double Chocolate Pecan: Replace ½ cup flour with cocoa powder for chocolate dough.
4. Maple Pecan: Replace vanilla with 1 ½ tsp maple extract.
5. Espresso Chocolate Chip: Add 1 tsp instant espresso powder to dough.
6. Coconut Pecan: Add ½ cup shredded coconut with pecans.
7. Oatmeal Pecan Chocolate Chip: Replace ½ cup flour with rolled oats.
8. Pumpkin Spice Pecan: Add 1 tsp cinnamon and ½ tsp nutmeg to dough.
9. Peanut Butter Pecan: Fold in ½ cup peanut butter chips.
10. Brown Butter Pecan: Use browned butter instead of melted butter for nutty depth.
11. Chocolate Drizzle Pecan: Drizzle melted chocolate over baked cookies.
12. Cranberry Pecan Chocolate Chip: Add ½ cup dried cranberries.
13. Spicy Chocolate Pecan: Add a pinch of cayenne pepper to dough.
14. Nutella Swirl Pecan: Drop small dollops of Nutella on dough before baking.
15. Mini Cookie Bites: Scoop smaller dough balls for bite-size cookies.

FAQs

1. Can I use regular flour instead of bread flour?
   Yes, all-purpose flour works, but cookies may be slightly softer.
2. Can I skip chilling the dough?
   Chilling enhances flavor and texture, but you can bake immediately; expect thinner cookies.
3. Can I use roasted pecans?
   Yes, just reduce toasting time to avoid burning.
4. Can I use margarine instead of butter?
   Butter gives the best flavor; margarine may change texture slightly.
5. Can I freeze baked cookies?
   Yes, store in an airtight container for up to 3 months.
6. Can I make smaller cookies?
   Absolutely—reduce baking time to 7–9 minutes for mini cookies.
7. Can I replace chocolate chips with chunks?
   Yes, chocolate chunks make the cookies extra gooey.
8. Can I use almond milk instead of buttermilk?
   Yes, just add ½ tsp lemon juice to almond milk to mimic buttermilk.
9. Why are my cookies flat?
   Possible reasons: butter too hot, dough not chilled, or too much sugar.
10. Can I use roasted salted pecans?
    Yes, but reduce added salt in dough to avoid overly salty cookies.

These Chocolate Chip Butter Pecan Cookies are the ultimate treat—warm, gooey, and bursting with buttery pecans and rich chocolate chips. Perfect for any occasion, they’re easy to make, customizable with endless variations, and sure to become a family favorite. With just a little chilling time, you can achieve bakery-quality cookies right at home. Enjoy them fresh from the oven, share them with loved ones, or store them for later indulgence—they’re always a hit!

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