Description
Delight in these rich and buttery Butter Pecan Chocolate Chip Cookies featuring a perfect blend of toasted pecans, dark chocolate chips, and a hint of cinnamon. Crispy on the outside and soft and gooey inside, these cookies offer a heavenly balance of sweet, savory, and nutty flavors, making them an irresistible treat for any chocolate chip cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tbsp (265g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
Wet Ingredients
- 1 cup (220g) unsalted butter
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp molasses
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups dark chocolate chips or chopped dark chocolate, plus more for topping
- 1 cup pecan halves, roughly chopped, plus more for topping
- Flaky sea salt for finishing
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together 1 cup of unsalted butter (softened), 1 cup dark brown sugar, 1/2 cup granulated sugar, and 1 tablespoon molasses until the mixture is fluffy and light in color, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in 2 teaspoons of vanilla extract for added aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups + 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon until evenly combined to ensure proper leavening and a subtle warm spice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined, being careful not to overmix to maintain cookie tenderness.
- Add Chocolate and Pecans: Fold in 1 1/2 cups of dark chocolate chips or chopped chocolate, and 1 cup of roughly chopped pecan halves, ensuring even distribution throughout the dough.
- Portion and Top: Scoop the cookie dough into large balls (about 1/4 cup per cookie) and place them on the prepared baking sheets, spaced about 2 inches apart. Press a few extra chocolate pieces and pecan halves on top of each cookie ball for a beautiful finish, and sprinkle lightly with flaky sea salt to enhance flavor contrast.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are golden brown and the centers look set but still soft. Avoid overbaking to keep the interior gooey.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely or enjoy warm for the best ooey-gooey texture.
Notes
- These cookies combine rich brown butter flavor with savory pecans and melty dark chocolate for a complex taste.
- Use high-quality dark chocolate for the best flavor and texture.
- You can roughly chop pecans or toast them lightly for added crunch and aroma.
- Scooping large cookie portions will yield about 15 oversized cookies perfect for sharing.
- Flaky sea salt on top lifts the sweetness and enhances the overall flavor experience.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
