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Chocolate Chip Pecan Cookies: A Sweet Slice of Comfort

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When it comes to comfort food, few things evoke the same warm, nostalgic feeling as a freshly baked cookie. There’s just something magical about the combination of simple ingredients that, when mixed together, create something utterly irresistible. These chocolate chip pecan cookies are no exception. They strike the perfect balance of sweetness and comfort, with a delightful contrast of textures. Slightly crispy on the outside, yet soft and chewy on the inside, each bite is a harmonious blend of rich, nutty flavors and gooey chocolate. The best part? They’re so easy to make, and the result is a batch of cookies that will make anyone’s day a little brighter.

Ingredients

Scale
  • 1 cup unsalted butter: Butter is the foundation of many baked goods, and in this recipe, we’re going to take it a step further by browning it. Brown butter adds a rich, nutty flavor to the dough that you simply can’t get with regular butter. It’s the secret ingredient that makes these cookies stand out.
  • 2¼ cups all-purpose flour: Flour is the structure of the dough, and all-purpose flour works perfectly for cookies. It provides the right balance of elasticity and softness, ensuring that the cookies have a chewy texture while still holding their shape during baking.
  • 1 teaspoon baking soda: Baking soda is a leavening agent that helps the cookies rise and spread during baking. It also helps give the cookies a light, tender crumb.
  • 1 teaspoon salt: A pinch of salt enhances the flavor of the other ingredients and balances out the sweetness of the cookies. Don’t skip this ingredient—it’s essential for bringing out the depth of flavor in your cookies.
  • ½ teaspoon cinnamon: Cinnamon adds a touch of warmth and spice to the cookies, making them feel cozy and comforting. It complements the rich, nutty flavor of the brown butter and the sweetness of the chocolate chips beautifully.
  • 1 cup dark brown sugar (packed): Dark brown sugar is key to the flavor profile of these cookies. Its deep, molasses-like taste adds richness and moisture, helping the cookies stay soft and chewy. The molasses in dark brown sugar also gives the cookies a slightly caramelized flavor.
  • ½ cup granulated sugar: Granulated sugar helps the cookies spread as they bake and adds sweetness to balance the richness of the brown sugar and butter.
  • 2 large eggs: Eggs provide structure to the dough and contribute to the cookies’ texture. They also help bind the ingredients together, ensuring that everything holds together nicely during baking.
  • 2 teaspoons vanilla extract: Vanilla extract is the magic ingredient that adds a warm, sweet aroma and flavor to the cookies. It enhances the sweetness of the chocolate and complements the nutty taste of the pecans.
  • 1½ cups semisweet chocolate chips (plus more for topping if desired): Semisweet chocolate chips are the star of the show in these cookies. They melt perfectly into the dough, creating pockets of gooey, rich chocolate in every bite.
  • 1 cup pecan halves (roughly chopped, plus more for topping if desired): Pecans add a wonderful crunch and a nutty flavor that complements the chocolate and brown butter. The toasted flavor of the pecans enhances the overall flavor profile of the cookies, making them more complex and delicious.

Instructions

  • Brown the butter: Begin by placing 1 cup of unsalted butter in a small saucepan over medium-high heat. Stir the butter continuously as it melts, keeping an eye on it. After a few minutes, you’ll notice golden specks forming at the bottom of the pan, and the butter will begin to give off a nutty aroma. This is the moment you’ve been waiting for! The butter is now browned and full of flavor. Pour the brown butter into a large mixing bowl, scraping up all the brown bits from the bottom of the saucepan. These flavorful bits will contribute to the rich taste of your cookies. Set the bowl aside to let the butter cool. To speed up the cooling process, you can refrigerate the brown butter for 15 to 20 minutes.
  • Preheat your oven: While the butter cools, preheat your oven to 350℉ (175°C). This ensures that your cookies will bake evenly once the dough is ready. Line a large baking sheet with parchment paper, which will prevent the cookies from sticking and help them bake evenly.
  • Combine the dry ingredients: In a medium-sized bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and ½ teaspoon of cinnamon. Set this mixture aside. These dry ingredients will help the cookies rise and spread properly during baking.
  • Cream the brown butter and sugars: Once the brown butter has cooled to room temperature, add 1 cup of packed dark brown sugar and ½ cup of granulated sugar to the bowl. Beat the mixture on high speed for about 1 minute, until the sugars and butter are fully combined. This step is important for creating a light, fluffy dough that will result in soft, chewy cookies.
  • Add the eggs and vanilla: Crack 2 large eggs into the bowl, and add 2 teaspoons of vanilla extract. Beat the mixture until everything is fully combined. The eggs will help bind the ingredients together, while the vanilla adds a warm, sweet aroma to the dough.
  • Add the dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula to ensure that all the flour is incorporated into the dough. At this point, the dough should be thick and slightly sticky.
  • Stir in the chocolate chips and pecans: Fold in 1½ cups of semisweet chocolate chips and 1 cup of roughly chopped pecans. Be careful not to overmix, as you want the chocolate chips and pecans evenly distributed throughout the dough without breaking them up too much.
  • Scoop the dough onto the baking sheet: Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you like, you can top each dough ball with extra chocolate chips and pecans for an extra bit of texture and flavor.
  • Bake the cookies: Place the baking sheet in the oven and bake the cookies for 9 to 10 minutes. The cookies are done when the edges are golden brown, and the centers are soft and slightly puffed. Keep an eye on them, as ovens can vary in temperature, and you don’t want to overbake them.
  • Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 2 minutes. This helps them firm up slightly and makes them easier to transfer to a wire rack. After 2 minutes, carefully transfer the cookies to a wire rack to cool completely.

Notes

  • Gluten-free option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the package instructions, as some blends may require adjustments to the amount of liquid used.
  • Nut variations: If you’re not a fan of pecans, you can easily swap them out for other nuts, such as walnuts, almonds, or even macadamia nuts. Each nut brings its own unique flavor and texture to the cookies, so don’t be afraid to get creative.
  • Chocolate variations: While semisweet chocolate chips are the traditional choice, you can experiment with different types of chocolate. Try using milk chocolate or white chocolate chips for a sweeter, creamier cookie. Or, go for dark chocolate chips if you prefer a more intense chocolate flavor.
  • Add-ins: For an extra twist, try adding a handful of toffee bits, coconut flakes, or even dried fruit like cranberries or cherries. These additions will add extra texture and flavor, making your cookies even more indulgent.

Find it online: https://paularecipes.com/chocolate-chip-pecan-cookies-a-sweet-slice-of-comfort/