Go Back
chocolate chip cookies stacked on a white parchment paper

Chocolate Chip Pecan Cookies Recipe

Print Recipe Pin
5 from 5 votes
Prep Time 35 minutes
Cook Time 15 minutes
Chilling Time 35 minutes
Total Time 1 hour 25 minutes
Yield 20 cookies
Category Cookie, Dessert
Cuisine American
Author Lauren Grant

Description

This Chocolate Chip Pecan Cookie is the best cookie you'll ever make. It's crispy on the edges and dense yet chewy in the middle. It's a bakery-style cookie that we made simple to make right at home. With about 30 minutes of prep time, you can have this gourmet cookie ready to bake.

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

  • 1 ¼ cups (134g) whole-wheat pastry flour or all-purpose flour
  • ½ cup (65g) bread flour*
  • ¾ teaspoon (5g) baking soda
  • 14 tablespoons (200g) unsalted butter
  • ¾ cup (80g) raw pecans, chopped
  • ¾ cups (148g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 ¼ teaspoons Morton kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 6 ounces (170g) dark chocolate bar, roughly chopped, such as 72% ghirardelli

Instructions

  • Line 2 baking sheets (half sheet pans) with parchment paper; stack together, then transfer to refrigerator to chill.
  • Whisk 1 ¼ cups (134g) whole-wheat pastry flour, ½ cup (65g) bread flour and ¾ teaspoon (5g) baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons (142g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter just barely starts to turn golden brown, about 1 ½ minutes.
  • Add ¾ cup (80g) chopped pecans and continue cooking, swilling pan, until butter is dark golden brown and has nutty aroma, 2 ½–3 ½ minutes more.
  • Remove skillet from heat and transfer browned butter to large heatproof bowl with remaining 4 tablespoons (58g) butter; using a rubber spatula to scrap butter and solids into bowl. Stirn until completely melted.
  • Add ¾ cup (148g) brown sugar, ½ cup (100g) granulated sugar, 1¼ teaspoons kosher salt, and 2 teaspoons vanilla extract to bowl with butter and whisk until fully incorporated.
  • Add 1 large egg and 1 large egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times (for a total of 4 mixes) until mixture is thick, smooth, and shiny.
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in 6 ounces (170g) chopped chocolate.
  • Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange closely on a small baking sheet and freeze for 30 minutes.
  • Adjust oven rack to middle position and heat oven to 350ºF degrees.
  • Arrange 6 chilled dough balls 3 inches apart on a chilled parchment-lined baking sheet. (Smaller baking sheets can be used, but will require multiple batches.)
  • Transfer sheet to oven and bake until cookies are puffed, 10 minutes. Lift baking sheet up about 4 inches, then drop baking sheet down onto rack. Bake until cookies puff again, 2 minutes, then repeat lifting and dropping pan. Bake cookies another 2 minutes, then repeat lifting and dropping pan. Bake cookies until edges are golden brown and centers are slightly puffed and look under-baked, 1–2 minutes more. (Total bake time should be 14–16 minutes.)
  • Transfer baking sheet to a wire rack; sprinkle cookies with flaky sea salt, if desired. Allow cookies to cool completely on sheet before transferring to an airtight container.

Equipment

parchment paper
baking sheets
large mixing bowls

Notes

This recipe can be made with all-purpose flour instead of a combination of whole wheat pastry flour and bread flour. We recommend weighing the flour instead of measuring by cup. If you plan to use all-purpose flour, use 200 grams.
If you do not have a food scale, make sure you are measuring the flour correctly:
  1. Fluff the flour with a spoon or whisk. This aerates the flour and lightens it up.
  2. Use a large spoon to spoon the flour from the storage bin to the measuring cup.
  3. Sweep a flat edge, such as the back of a knife, along the top of the measuring cup to level the flour.
Cookie dough can be frozen and baked at a later time. To freeze the cookie dough: scoop dough into individual dough balls using a #24 scoop (3 tablespoons).
Use rimmed baking sheets instead of cookie sheets (flat sheets without sides). Cookie sheets will likely over-cook the cookies. 
Storage: 
You can either bake these cookies ahead of time or make the dough ahead of time. That's the beauty of chocolate chip cookies with pecans. It's easy to have them on hand at any moment.
Storing cookie dough in the freezer: Arrange the dough balls on a parchment-lined baking sheet. Freeze the cookie dough until solid, at least 2 hours. Transfer the dough to a zipper-lock bag and store in the freezer for up to 4 months. 
Do not thaw cookie dough prior to baking. Increase bake time by a minute or two if needed. 
Storing baked cookies: Once cookies are baked and cooled completely, transfer them to a resealable zipper-lock bag or airtight container. They should stay chewy for up to 4 days. 
Keeping baked cookies in the freezer: Transfer baked and cooled cookies to a zipper-lock freezer bag or air tight container, layering small pieces of parchment paper between each cookie. Store in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes before eating. 
 

Nutrition

Serving: 1cookieCalories: 235kcalCarbohydrates: 24gProtein: 3.5gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 122mgFiber: 1.5gSugar: 14g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!