Description
Homemade nutty pecan cookies deliver classic Southern comfort with rich, buttery flavors. Crisp edges and delicate crumb invite cookie enthusiasts to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (300 grams) all-purpose flour
- 1.5 cups (260 grams) chocolate chunks
- 1.5 cups (170 grams) pecans, finely chopped
- 2 large eggs, room temperature
Sugars and Sweeteners:
- 1 cup (220 grams) dark brown sugar
- 0.5 cup (99 grams) granulated sugar
- 2 teaspoons (8 grams) vanilla extract
Baking and Seasoning Ingredients:
- 1.5 tablespoons (24 grams) unsalted butter, melted
- 1 teaspoon (5 grams) salt
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon flaky sea salt (optional)
- 24 pecan halves for decoration (optional)
Instructions
- Roast pecans in a skillet over medium heat with melted butter until lightly golden and aromatic, approximately 3-4 minutes. Transfer to a cooling surface.
- Create brown butter by melting butter in a saucepan, stirring continuously until it transforms into a rich, amber-hued liquid with a distinctive nutty fragrance, about 5-7 minutes at medium heat. Remove from heat and let cool slightly.
- Combine dry ingredients in a large mixing bowl: whisk flour, salt, cinnamon, baking soda, and baking powder until thoroughly incorporated.
- Using an electric mixer, cream browned butter with granulated and dark brown sugars until smooth and uniform. Incorporate vanilla extract, then add eggs individually, mixing after each addition.
- Gradually integrate dry ingredient mixture into wet ingredients, stirring until just combined to maintain dough’s delicate texture.
- Gently fold toasted pecans and chocolate chunks into the dough, ensuring even distribution throughout.
- Refrigerate dough for minimum 4 hours or overnight to enhance flavor development and improve cookie structure.
- Preheat oven to 350F (175C) and prepare baking sheets with parchment paper.
- Form dough into uniform balls, positioning them on prepared trays with adequate spacing. Optional: press a pecan half onto each cookie’s surface.
- Bake for 12-14 minutes, targeting golden-brown edges while maintaining slightly soft centers.
- Let cookies rest on baking trays for 5 minutes, then transfer to wire rack for complete cooling and optimal texture.
Notes
- Toasting pecans intensifies their nutty flavor and adds a delightful crunch, elevating the overall taste of the cookies.
- Brown butter creates a rich, caramel-like depth that transforms ordinary cookies into an extraordinary treat with its complex, nutty undertones.
- Chilling the dough helps prevent spreading and allows flavors to meld, resulting in a more concentrated and robust cookie texture.
- For dietary variations, swap chocolate chunks with dairy-free chocolate, use gluten-free flour blend, or replace eggs with flax eggs to accommodate different nutritional needs.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg