Making Butter Pecan Chocolate chip cookies is one of the easiest and most delicious way to celebrate Fall flavours we all love! Luxurious Chocolate chip cookies loaded with pecans, cinnamon, brown butter and brown sugar making the cookies wonderfully rich yet very well balanced in sweetness with added sea salt. These cookies are chewy on the outside and gooey on the inside with deep chocolate and nutty flavours, a must try during Fall or even Thanksgiving!
Making this Pecan Chocolate chip cookies recipe is equally easy than making my popular Chocolate chip cookie recipe! No special equipment is needed and it comes together in 15 minutes, this might just be the easiest Thanksgiving cookie you will ever make! Let´s get started!
Why this is the Best Butter Pecan Chocolate Chip cookies recipe
- Perfect chewy texture – These Pecan Chocolate Chip cookies have the most perfect chewy texture. The secret behind chewy cookies is 1. resting them before baking 2. using mix of high and medium protein content flour 3. not to overbake them
- Irresistible Gooey & Fudge center – Cookies should have a fudge, gooey texture. There is nothing worse than over baked cookies with crumbly texture! I suggest to rather under bake these cookies than over bake them. Beside over baking, reducing the fat content (butter) or over mixing the ingredients also results in cake texture as opposed to gooey
- Intense chocolate and nutty taste – The combination of good quality dark chocolate chips that are melted while baking with toasted pecans and a hint of cinnamon & sea salt will blow your mind! It will be your family favourite during Fall, or even for Thanksgiving! Try using the the best quality ingredients, it will make a huge difference
- Quick & easy to make - Last but not least, it is hard to find a more delicious recipe with so minimal effort. Even if you are beginner in the kitchen, you can comfortable try this Butter Pecan cookie recipe
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. Not much issue is expected during making this Pecan Chocolate chip cookies recipe however for the best result it is worth to read the recipe and follow it
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using gluten free flour etc. will all have an impact on your Pecan Chocolate chip cookies and sadly I am not able to provide substitutes many times
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results. A little bit of too much of this, too little of that can cause real cookies disasters
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking Butter Pecan cookies
Important notes regarding the INGREDIENTS of this Pecan Chocolate chip cookies recipe
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to browned. It is a super easy few minutes step in the recipe, make sure you do not skip it. Check my tips below
- Brown Sugar: Granulated sugar can work too however brown sugar gives beautiful molasses flavour to the Pecan cookies. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always
- Flour: I find the best cookie recipe needs a mixture of soft (pastry) and hard (bread) flour, they both offer different benefits in terms of texture, alternatively use AP only. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients, do not leave it out especially in recipes that contains chocolate
- Baking soda: They all work together to make your Butter Pecan cookies tender and chewy
- Cinnamon: There is just a slight cinnamon aftertaste on these Pecan Chocolate chip cookies. Fell free to use other spices eg. nutmeg or my home made Pumpkin spice recipe
- Pecan: If the pecan you purchase is not roasted, it is worth to toast it for a few minutes as the process really brings out the nutty flavour. Pecans can be replaced with walnuts
- Chocolate chip: You will of course need some chocolate chip to make this Pecan Chocolate chip cookie recipe. Make sure you use high quality semi sweet or dark chocolate that has a pleasant taste! In this recipe I am using is Callebaut Dark Chocolate (callets)This is a high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate
My top 7 tips about the TECHNIQUE of making this Easy Pecan Chocolate Chip cookies recipe
1. How to make browned butter (buerre noisette)
Brown butter (buerre noisette) is a classic French one ingredient gold that just makes everything better! It has a deep nutty, complex flavour and really elevates butter to the next level. Brown butter is one of the easiest and most fragrant ingredients you can add to your desserts, cookies, brownies, cakes etc. Using brown butter is more common in some countries eg. France, but you can totally apply this easy kitchen heck no matter where you live in the world.
Brown butter is effectively butter that has been melted and cooked until the milk solids in the butter get gently toasted. It literally takes only a few minutes and the nutty smell and taste of it is totally irresistible! I tend to use brown butter in dessert recipes but also on top of poached fish, gnocchi, etc. You can also infuse brown butter while cooking the butter eg. with rosemary, lemon zest etc.
Making brown butter is incredible easy, takes 5 minutes and your Pecan Chocolate Chip cookies will taste much better with it so please do not skip it!
- Heat butter in a saucepan on medium heat. Make sure heat is not too much otherwise butter will just burn quickly
- First butter should melt then it will foam
- Then white bits (milk solids) will start to appear on the bottom on the pan
- The brown butter is ready when the white bits on the bottom of the pan will turn into golden brown and you will start to feel a lovely nutty smell
- Make sure you carefully watch it throughout the process, stir regularly and remove from the heat before it starts burning
- In most recipes like in this Pecan Chocolate Chip cookie recipe the brown butter must come to room temp before using it. If the brown butter is too warm, your cookie dough will turn out too sticky or even runny
2. The process of making Chocolate Chip cookies with pecans
Making this Fall Cookie recipe is extremely easy and quick but there are a couple of key steps you have to get right to achieve the right texture
- With an Electric hand mixer cream together room temperature (!) browned butter and brown sugar
- Mix in the egg, just until combined
- Sift the two different kinds of flour, salt, baking powder and baking soda together. Sifting is necessary to avoid lumps later
- Add the flour mixture into the dough and fold with the help of a Rubber spatula just until combined. Make sure you fold it with a Rubber spatula only until the mixture comes together, literally 30 seconds. Do not use a mixer and do not over mix the cookie butter. Over mixing ingredients would result in incorporating too much air and gluten into the mixture in which case the cookies might get a crumbly, cake like texture and we do not want that!
- Finally fold in chopped pecans and dark chocolate chips. Leave some pecans and chocolate chips to place on top of the cookies just before baking
- Line 2 trays with parchment paper and with the help of a Digital scale divide the cookie batter into 10 equal cookies and place them on parchment paper leaving enough space between them to spread. Do not soften the surface of the ball, in fact try to keep it as rough as possible for a nice, crackly surface
- Press more chocolate chips and pecans on the surface of the cookie dough balls
- Now comes the chilling time. See details below
3. Why chill the Butter Pecan cookie dough before baking
You will have to chill the cookie dough for at least 1 hour and the main reason behind it is to avoid over-spread, sad looking, flat Pecan Chocolate Chip cookies.
You might came across "no chill cookie dough" on the Internet, I can almost guarantee that the dry vs wet ingredients are unbalanced in any "no chill cookie" meaning when they are baked, they will be dry. The warmer the dough, the easier it will spread in the oven and our aim is to achieve thick, crackly surface, fudge cookies. If you don’t have an hour to wait, try to chill them 15min in the freezer instead. Regarding the cookies spreading too much or not enough in the oven, there are a couple of tricks helping you fixing these issues, see my tips further below
4. How to properly bake these Pecan Chocolate Chip cookies
Baking the cookies is a super delicate matter, one of the most important parts of any Home made Cookie recipe!
First of all, never bake any dessert without properly pre-heating your oven first, so start with that. The cookies will be baked at 175 C / 347°F so preheat the oven +20C / 68F as the oven temp drops when you open the door. Always use Digital oven thermometer to avoid over baked crumbly or under baked cookies.
I bake these cookies cookies in the following way: 10 minutes at 175 C / 347°F (no fan). After 10 minutes cookies should already somewhat spread and that is when I place even more pecans and chocolate chips on top. It is also a perfect moment to slightly shape the cookies and make them perfectly round, see tips further below at the next section. After, I bake them for another 5 minutes at again 175 C / 347°F. Please note, that each oven is different so you might need to adjust the times slightly.
The cookies are ready when the edge looks sot of baked and the middle slightly gooey but not raw. Do not over bake your cookies! Leave the cookies in the baking pan while they are still hot as they will further set as they cool. Move them to a cooling rack when they are already partly set, like 5 minutes after they are out of the oven, then let them cool on the rack.
Finally, sprinkle them with some sea salt. Salt helps to balance the flavours and enhancing the rest of the ingredients. The cookies best eaten fresh while they are warm and the chocolate is melted. Hmm... so delicious!
Alternatively you can store the cookies in an air tight jar for a few days, I recommend that you warm them up in the microwave before serving.
5. How to achieve crackly surface on your Pecan Chocolate Chip cookies
First of all please do not use substitutes or reduce the sugar in this recipe as it might result in a completely different texture than my Pecan Chocolate chips cookies.
Beyond having a good recipe, it is also about the baking technique. Your cookie dough will naturally spread a bit in the oven, should not spread too much if you chilled it before baking and pre-heated the oven. The cookies will also puff up due to the baking soda added.
Apply the tray bang trick:
After 10 minutes of baking time, take the tray out, and bang the whole tray gently to the kitchen counter 3-4x. This tray banging trick is all around Instagram (it is not my initial idea) , it encourages crinkle formation on the top of the cookies. It also helps, if for some reason, your cookies would not spread.
Apply the circular trick:
After the tray banging, grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and make circular movement around the almost baked PEcan chocolate chip cookies which will slightly tighten the cookies, make them perfectly round shape and the movement also encourages crinkle forming on top. Incredible easy trick and works! Place more pecans and chocolate chips on top then put the tray back to the oven and repeat the circular movement at the end of the baking time, if necessary.
6. How to get gooey centre on your Pecan cookies
For gooey cookies first of all you need a recipe that has the right ratio of ingredients eg. high enough fat content (butter) vs flour, good news is that this Pecan Chocolate Chip cookie recipe perfectly delivers on that!
Secondly, you must measure your ingredients with a digital scale, a little bit too much of this, not enough of that can majorly change this recipe eg. adding a little bit too much flour might ruin the gooey center you strive for.
Thirdly, do not over bake these Pecan Chocolate chip cookies! In fact, you have to take them out of the oven when they do not look properly baked yet… It is better to under bake your these cookies than to over bake them.
Please note that you might need to experiment with your own oven in this regard, and you will see whether you need exactly 15 minutes baking time like in my oven or maybe 1-2 minutes more or less.
7. How to achieve perfectly round cookies
Your cookies will naturally spread in the oven and puff up due to the baking powder added. At 10 minutes then at the end of the baking time again, grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and make circular movement around the cookies – this movement will slightly tighten the cookies, make them perfectly round shape and the movement also encourages more crinkle forming on top. Make sure you don´t break them though while applying the trick, they are very fragile at this point and will set later.
Some more cookie recipes for you to try
Chocolate chip cookies recipe - This is the best chocolate chip cookie recipe that everyone need in their baking repertoire for rainy Sunday afternoons! Crispy and chewy, gooey and buttery, sweet but very well balanced with some sea salt on top. Recipe in here
Brownie cookies recipe - This is seriously the best ever, super easy fudgy brownie cookie recipe! Perfectly crinkle top and thick, rich, fudgy center is what makes this the ultimate cookie for brownie and chocolate lovers! Recipe in here
Matcha cookies filled with raspberry recipe - This Matcha cookie recipe is probably one my best cookie recipes that can easily turn matcha haters into matcha lovers! My classic chocolate chip cookie recipe upgraded with matcha powder (Japanese green tea) and filled with tangy home made raspberry jam! Recipe in here
Pumpkin cookies recipe - The easiest pumpkin cookies recipe ever that you have to try, packed with pumpkin spice and pumpkin puree! Thick bakery style cookie with fudgy center, the ultimate pumpkin cookie recipe for cookie and pumpkin lovers! Recipe in here
Raspberry pistachio cookies recipe - In this Raspberry Pistachio cookies recipe I am balancing the sweetness of the cookies with the freshness of raspberries and lovely crunchy pistachios. These add ins make the overall experience more complex both in terms of taste but also texture wise. Recipe in here
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Pecan Chocolate Chip cookies
- 170 g Unsalted butter to make 140g brown butter
- 120 Brown sugar
- 50 g Granulated sugar
- 1 Egg approx 50g
- 100 g Pastry flour low protein flour
- 100 g Bread flour high protein flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- ½ Teaspoon Cinnamon
- 150 g Callebaut Dark Chocolate (callets) semi sweet high quality chocoate chips
- 150 g Pecan chopped
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Start with making the brown butter. Heat butter in a saucepan on medium heat, first it will melt then it will foam. It is ready when the white bits on the bottom of the pan will turn into golden brown and it has a nutty smell. Make sure you carefully watch it throughout the process, stir regularly and remove from the heat before it starts burning. Let it cool to room temperature.
- With an Electric hand mixer whip room temperature brown butter with sugar for a few minutes
- Mix in the egg, just until combined
- Sift the two different kinds of flour, salt, baking soda and cinnamon together then add the flour mixture into the dough and fold with the help of a Rubber spatula just until combined. Do not overmix
- Fold in chocolate chips and pecans. Leave some left so at later stage you can place more chocolate chips and pecans on top of the half baked cookies
- Prepare 2 baking pans with parchment
- Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend to bake 5 cookies at once
- Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips and pecans on the surface of the cookies
- Let cookie dough rest in the fridge for an hour
- Pre-heat oven to 175 C / 347°F
- After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more pecans and chocolate chips on top, then bake them for further 5 minutes.
- Apply the pan banging and circular trick with the cookie cutter, if desired. See tips above
- Let the cookies rest for a few minutes, then carefully remove from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt
- Serve them while they are slightly warm
- The Cookies will further set as they cool. Keep them on room temp for a few days in air tight jar