The Best Pecan Chocolate Chip cookies (VIDEO)
Luxurious Chocolate chip cookies loaded with pecans, cinnamon, brown butter, and brown sugar make 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 flavors, a must-try during Fall or even Thanksgiving!
Servings: 10 cookies
Calories: 367kcal
Ingredients
- 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, can be replaced with all purpose flour
- 100 g Bread flour high protein flour, can be replaced with all-purpose 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
Instructions
- 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 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 temperaturev
- 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 wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- Fold in chocolate chips and pecans. Leave some for later so 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. Store on room temp for a few days in air tight jar
Video
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Do not skip making brown butter. Use 82% European style butter when making brown butter
- You can substitute pecans with walnuts, or pistachios
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- While making the brown butter, cook the butter on medium heat and watch carefully so the butter won´t burn
- You should use the brown butter after it is not hot but before it solidifies
- Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
- Try not to overbake your cookies if you prefer them fudge and gooey
Nutrition
Calories: 367kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 354mg | Potassium: 134mg | Fiber: 3g | Sugar: 17g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg