Pecan chocolate chip cookies
This cookie is crisp on the outside, gooey and soft in the center, and packed with semisweet chocolate and just the right ratio of chopped pecans for an added crunch. If you're like me and are skeptical of nuts ruining your chocolate chip cookie, this recipe is for you. Rather than overpowering the cookies, the pecans add a perfect amount of crunch and complement the brown butter and chocolate.
Because this recipe uses browned butter, there is no need to allow your butter to come to room temperature prior to getting started. Though, note that room temperature butter will help to speed up the butter browning process. If you use butter straight from the fridge, I recommend cubing it to help speed up the process, but otherwise no prep is needed.
You of course can't go wrong with a classic chocolate chip cookie (there is a reason why my brown butter chocolate chip cookie recipe is so popular and of course one of my all time favorites), but the addition of pecans here and a few other alterations makes this cookie one you don't want to miss. There is a perfect balance of salty and sweet, and the cookie is loaded with chocolate, so you won't get any "pecan only" bites.
Some notes on ingredients before we start:
Brown butter: Butter is great in all forms, but especially when it's browned. To brown your butter, you'll melt it in a nonstick pot or pan on low to medium heat. After it melts, it will begin to crackle. Continue to swirl it in your pot and watch your butter carefully. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter into a large heat proof bowl (make sure to get all of the brown bits at the bottom!). I like using a European style butter especially when I'm browning it - my favorite is Plugra.
Sugar: I used a mixture of granulated and light brown sugar for this recipe. There is a slightly higher amount of granulated sugar than in my typical cookie recipe which helps to give these cookies they're crisp exterior, and both sugars come together to provide balance with the savory flavors coming from a higher amount of salt and of course the chopped pecans.
Chocolate: For this cookie I used half semisweet chocolate chips and half Super Cookie Chocolate Chips, both from Guittard. I highly recommend using two different sized of chocolate, for example chips and chopped chocolate or chips and chocolate chunks. I wouldn't suggest using just standard chocolate chips because they don't melt quite as nicely, but in a pinch really any chocolate can work. A combination will work best!
Pecans: For this cookie you'll need unsalted, raw pecans. I recommend measuring them before you chop them to your liking. You don't want to chop into a powder, but you also want to make sure the pieces aren't too big.
For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.
1 stick (1/2 cup) unsalted butter, browned 113g
1/2 cup light brown sugar 96g
1/3 cup granulated sugar 64g
1 teaspoon vanilla extract
1 egg + extra yolk
1 1/4 cup all purpose flour 150g
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz (1 cup) semisweet chocolate, recommend using two different kinds 171g
1/2 cup chopped pecans 56g
Total time: 3 hours including chill time Prep time: About 20 minutes
Chill time: 2 hours Bake time: 11-13 minutes
Whisk and spatula (or large spoon)
Scooper (2 1/2 to 3 tablespoons)
Nonstick heavy bottomed pot
Large, heat proof bowl
Cooking instructions: First, brown your butter. If your butter is cold, cube it - if it's at room temperature no need to cut it into smaller pieces. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir and continuously swirl the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. Set your bowl aside to cool slightly.
Measure out your pecans and chop using a sharp knife. You don't want them to be completely crushed, but you also want to avoid having any large pieces of nuts - though this is baker's preference! Measure out your two types of semisweet chocolate, you should have a cup total. If one is a bar, chop it and set all of your measured chocolate aside with your pecans for later.
Add both sugars to your browned butter. Stir together using a whisk to help further cool your butter and to fully combine your sugars into the butter.
Add in your vanilla extract and one egg and continue to whisk. Once your egg is fully combined, add in your extra yolk and whisk until your mixture is thickened and smooth.
Using a spatula, fold in your dry ingredients, flour, baking soda and salt. Once your dough is about halfway formed, add in your two types of chocolate and pecans. Continue to mix until your dough is just formed and your mixins are evenly dispersed. Cover your cookie dough and place in the fridge for at least two hours. Once your dough is chilled, preheat your oven to 350 degrees. Onto lined cookie sheets (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 11 cookies, 2 1/2 - 3 tablespoons per cookie. Bake your cookies for 11-13 minutes, allow to cool slightly and enjoy!
Additional cooking and storing information: If you bake the whole batch at once, you can store the baked cookies in an airtight container once cooled for a few days. I recommend only baking the amount of cookies you want to eat that night or day though, because you just cannot beat the experience of fresh baked cookies. I have eaten one a day later though, and it still does taste delicious. To refresh them, pop a cookie or two into the microwave for about 10 seconds. If you want to save some of your dough to bake later, you can place some or all of your scooped cookie dough onto a baking sheet and place into the freezer for 12-24 hours after chilling in the fridge. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 14-16 minutes.
Carb and serving info:
Servings: 11 cookies Carbs per serving: 36 Carbs for full recipe: 392 Carbs from chocolate: 102 (adjust this if you use a different type of chocolate!)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.