Nutty Chocolate Pecan Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
½ cup butter, for browning
02 -
½ cup packed brown sugar
03 -
¼ cup white sugar
04 -
1 large egg
05 -
2 teaspoons real vanilla extract
06 -
1 cup plus 2 tablespoons plain flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins
09 -
⅔ cup dark or semi-sweet chocolate chips
10 -
½ cup toasted chopped pecans
# Instructions:
01 -
Add butter to a medium pot over medium heat. After it starts bubbling, gently move it around with a wooden spoon or by tilting the pan. The color will change from pale yellow to a rich amber, similar to maple syrup. You'll notice tiny brown specks forming and smell a toasty scent - that means it's ready! Immediately pour into a heat-safe bowl and cool in the fridge until firm, about an hour.
02 -
When butter has hardened, mix it with both sugars in a stand mixer until fluffy, roughly 2 minutes. Add egg and vanilla, blending until smooth. Stir in flour, baking soda, and salt just enough to combine - don't mix too much! Gently add chocolate chips and pecans.
03 -
Drop dough using a big cookie scoop or ¼ cup measure onto a paper-lined cookie sheet. For quick baking: cook at 375°F for 9-10 minutes. For better taste: pop in freezer 20 minutes, then bake at 375°F for 11-12 minutes. For amazing results: cool in fridge overnight or at least 2 hours, then bake at 350°F for 15 minutes, turning the pan halfway. Make sure cookies have lots of room to spread out.
04 -
Let the cookies sit on the hot sheet for 10 minutes before moving to a wire rack. They taste amazing with a tall glass of cold milk!
# Notes:
01 -
Keep cookies in a sealed container at room temp or in the fridge up to a week
02 -
For the richest brown butter flavor, letting the dough rest overnight works best