Pecan Chocolate Chip Cookies

August 8, 2016

Homemade cookies are a year-round treat. Crisp and chewy. White granulated sugar adds the crispiness and the chew comes from the dark brown sugar. The melted butter adds a delicious taste! The melted semi-sweet chocolate chips baked into each bite along withe the crunchy pecans make perfect cookies. The only problem is – like potato chips – Bet you can’t eat just one!

chocolate chip pecan cookies

Ingredients

  • 1 3⁄4 cups unbleached all-purpose flour
  • 1⁄2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1¾ sticks)
  • 1⁄2 cup granulated sugar
  • 3⁄4 cup packed dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1⁄2 cups semi-sweet chocolate chips
  • 3⁄4 cup chopped pecans

Directions

  • Adjust oven rack to middle position and heat oven to 375°F. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  • Divide dough into 16 portions, each about 3 tablespoons. Allow portioned dough to chill covered and refrigerated for 30 minutes on a sheet tray. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches). Allow cookies to come to room temperature for about 10 minutes before baking.
  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set, but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Let cookies cool for 3 minutes on the baking sheet, then transfer cookies to a wire rack; cool cookies completely before serving.
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