Description
Indulgent butter pecan chocolate chip cookies blend Southern comfort with sweet chocolate decadence. Nutty pecans and rich chocolate create a perfect harmony that melts in your mouth, promising pure dessert bliss for cookie enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups (265g) all-purpose flour
- 1 cup (220g) unsalted butter
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
Chocolate and Nuts:
- 1 1/2 cups dark chocolate (chips or chopped)
- 1 cup pecan halves (roughly chopped)
- Extra dark chocolate for topping
- Extra pecan halves for topping
Spices and Extras:
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Flaky sea salt
Instructions
- Caramelize butter in a saucepan over medium heat, stirring constantly until it transforms into a rich amber hue with a nutty fragrance. Watch carefully to prevent burning.
- Transfer the browned butter to a large mixing bowl, ensuring all flavorful browned bits are scraped from the pot. Allow to cool slightly.
- In a separate bowl, thoroughly combine flour, baking soda, salt, and cinnamon using a whisk. Set mixture aside.
- Incorporate brown sugar, white sugar, and molasses into the cooled brown butter. Whisk until the mixture resembles a slushy consistency, using either a hand whisk or electric mixer.
- Integrate eggs and vanilla extract, whisking until completely blended and smooth.
- Gradually add dry ingredient mixture, mixing until just combined. Switch to a rubber spatula when dough begins to thicken, gently folding ingredients.
- Gently fold dark chocolate chunks and chopped pecans into the dough. If mixture appears too soft, refrigerate uncovered for approximately 30 minutes to firm up.
- Portion dough using a 2-ounce scoop or 1/4 cup measure, placing scoops on a parchment-lined baking sheet. Strategically place additional chocolate chips and pecans on top of each portion.
- Chill cookie dough for a minimum of 30 minutes, or alternatively, refrigerate overnight for enhanced flavor development.
- Preheat oven to 350°F. Arrange 5-6 large cookies on a parchment-lined baking sheet, spacing them evenly. Bake for 13-15 minutes (10-12 minutes for smaller cookies) until edges turn golden and centers appear slightly underbaked.
- Immediately after removing from oven, sprinkle sea salt over cookies. Allow cookies to rest on baking sheet for 5 minutes if too delicate to transfer, then carefully move to a cooling rack.
- Continue baking remaining dough, serving warm for optimal enjoyment.
Notes
- Carefully monitor the butter while browning to achieve a rich, nutty flavor without burning, which can quickly turn bitter and ruin the entire batch.
- Refrigerating the dough helps prevent spreading and intensifies the flavors, creating a more complex and chewy cookie texture.
- Toast pecans briefly before adding to the dough to enhance their natural nuttiness and provide a deeper, more robust flavor profile.
- Swap traditional flour with a gluten-free blend and add a pinch of xanthan gum to maintain the cookie’s structure and texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 205
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg