Whoaaaa sweet thang. These Double Chocolate Chip and Pecan Cookies are what cookie dreams are made of. These cookies are generously stuffed with pecans and double chocolate chips. White and milk chocolate for the ultimate bite.
Brown butter cookie base, sweetened with brown sugar, vanilla and both white and milk chocolate with chunks of chopped pecans throughout. These cookies are crisp on the outside with a chewy center. They are sure to become your new favorite cookie.
How to make Double Chocolate Chip Pecan Cookies?
The recipe starts by browning butter. When browning butter the butter creates a nutty flavor that compliments these cookies in the best way.
Allow the browned butter to cool, then combine brown and white sugar and cream together until combined. Add in vanilla and an egg. Continue to mix until smooth.
Next, fold in the flour, salt and baking soda to complete the dough. Then fold in both chocolate chips and chopped pecans.
Cover and allow to cool in the fridge for at least 30 minutes to allow the flour to fully hydrate and the flavors to meld.
While it cools, preheat the oven to 350. To a parchment lined baking sheet scoop even sized cookie dough to the sheet pan. For the perfect cookie, bake for 10-11 minutes, slightly undercooking. The cookie will continue to cook as it cools.
Prepare to indulge in your new favorite cookie flavor.
Ingredients for Double Chocolate Chip and Pecan Cookies
Flour: All purpose flour.
Sugar: you’ll need brown and granulated sugar
Vanilla: measure with your heart
Butter: unsalted and browned. when browned brings out the nuttiness. Compliments well with the pecans and chocolate chips.
Egg: 1 egg at room temperature
Baking Soda
Salt: This adds a great balance to the sweetness of the cookie.
Chocolate Chips: Both white and milk chocolate chips.
Pecans: Chopped pecans
Tips to make the best Double Chocolate Chip and Pecan Cookies
- for crispy on the outside and chewy on the inside cookies, slightly underbake the cookies. They will continue cooking as they cool.
- I like to bake my cookies on a baking sheet lined with parchment paper.
- When mixing dry ingredients, I recommend stirring with a spoon to prevent over mixing.
- I like adding a little cornstarch to my cookie dough. It is a thickener but it made the cookies crisp on the edges and doughy in the center.
Tools I used
Stand Mixer
Spatula
Cookie Sheet
Looking for more sweet recipes?
Soft and Chewy Fruity Pebble Cookies
No churn Butter Pecan Ice Cream
Berry Cobbler Streusel Muffins
If you make these Double Chocolate Chip and Pecan Cookies please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Double Chocolate Chip and Pecan Cookies
Ingredients
- 1 1/4 cup All Purpose Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups unsalted butter browned
- 1 egg + 1 egg yolk room temperature
- 1/2 cup brown sugar
- 1/4 cup cup granulated sugar
- 1 tbsp vanilla measure with your heart
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Using a stand mixer add the paddle attachment and beat melted butter and both sugars on medium speed until combined.
- Next add eggs and vanilla and beat until smooth.
- Add flour, baking soda and salt. Using a spoon, mix until just combined and no streaks of flour are remaining.
- Fold in both chocolate chips and chopped pecans.
- Cover and chill the dough for at least 30 minutes.
- To a parchment lined baking sheet, use a large spoon to scoop out the cookies. Dropping them 2 inches apart. Bake at 350 for 11 minutes and remove from the oven. Allow to cool, before transferring to a wired rack or plate. Enjoy!
Did you make it?
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