Go Back
–+ servings
Top view of 1 pecan chocolate chip cookies.
Print Recipe
5 from 29 reviews

Pecan Chocolate Chip Cookies

These cinnamon pecan chocolate chip cookies use roasted pecans mixed with brown butter, brown sugar, and cinnamon. The cookies are thick and chewy cookies made with brown butter and filled with cinnamon pecans and chocolate chips.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 25 Large cookies
Calories: 247kcal
Author: Stephanie Rutherford

Ingredients

Pecans

  • 1 1/2 cups Chopped pecans
  • 2 1/2 TBSP Dark brown sugar
  • 1 tsp Ground cinnamon

Cookies

  • 1 cup Plus 3 TBSP Unsalted butter brown 1/2 cup plus 3 TBSP room temperature
  • 1 cup Dark brown sugar
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 Egg yolk room temperature
  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1/4 tsp Ground cinnamon
  • 1 3/4 cup Semi-sweet chocolate chips
  • 1 cup Pecans the rest are to top the cookies.
US - Metric

Instructions

Pecans

  • In a large frying pan over medium heat, melt 1/2 cup plus 3 TBSP of butter. Heat until the milk deposits separate and the butter turns amber. Pour into a glass container. Place in the fridge to cool.
    1 cup Plus 3 TBSP Unsalted butter
  • Chop 1 1/2 cups of pecans. Mix pecans, 2 TBSP of brown butter, 2 1/2 TBSP brown sugar, and cinnamon.
    1 1/2 cups Chopped pecans, 2 1/2 TBSP Dark brown sugar, 1 tsp Ground cinnamon
  • Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Pour pecans on top of the cookie sheet and spread out. Bake for 8 minutes. Cool completely before using.

Cookies

  • Using a mixer, beat 1/2 cup butter and the slightly cooled brown butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in vanilla, eggs, and egg yolk. Beat on high for 1 minute. The batter will be light and fluffy.
    1 cup Plus 3 TBSP Unsalted butter, 1 cup Dark brown sugar, 1/2 cup White granulated sugar , 1 tsp Pure vanilla extract, 2 Large eggs, 1 Egg yolk
  • Add in sifted flour, baking soda, cinnamon, and salt. Mix on low until just combined. Add in 1 cup of pecans and chocolate chips. TIP: Pull out the best looking pecans to top the cookies with.
    2 1/2 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 3/4 cup Semi-sweet chocolate chips, 1 cup Pecans, 1/4 tsp Ground cinnamon
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent spreading.
  • Use a large cookie scoop. Scoop the cookies and place 6 cookie dough balls per cookie sheet.
  • Bake for 13-15 minutes until the edges are lightly golden brown. Top with extra pecans and chocolate chip cookies. Let sit for 5 minutes before transferring to a cooling rack. Bake the rest of the cookies 1 tray at a time.

Notes

Flour- Make sure to spoon and level or use kitchen scale. Compacted flour can dry out the cookies.
Pull out the eggs 2 hours before baking
High altitude baking- Add an extra 2 TBSP of flour.

Nutrition

Calories: 247kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 2mg