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