Pecan Chocolate Chip Cookies
Servings 14
Chewy and gooey pecan chocolate chip cookies that are great for fall.
Ingredients
- ½ cup unsalted butter, melted and cooled
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup + 2 tbsp flour
- 1 tbsp dry milk powder, optional but encouraged
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ cup chocolate chips
- ½ cup finely chopped pecans
Instructions
- Beat melted butter and sugars together, then add the egg and vanilla together and continue beating for 1-2 minutes, until creamy and smooth.
- In a separate bowl, mix flour, salt, milk powder, cinnamon, and baking soda together until well combined. Dump this mixture into the bowl of wet ingredients and then add the chocolate chips and finely chopped pecans.
- Use a rubber spatula to fold the ingredients together until the flour is just combined. Do not over-mix.
- Cover and transfer the dough to chill in the fridge for at least an hour, or overnight.
- Preheat the oven to 350℉ and grease or line two large cookie sheets. Scoop 1.5 tbsp sized balls of dough using a small cookie dough scoop.
- Bake for 11-13 minutes, or until edges are golden and tops are puffed up.
- Let the cookies cool for 5-8 minutes on the baking sheets before transferring them to a cooling rack. Enjoy!
Notes
- Dry milk powder: you can usually find dry milk powder in the baking aisle near the sweetened condensed milk and evaporated milk. Buy a large box and add some to any cookies you make to add depth and make them extra chewy!
- Chilling the dough: Make sure to not skip this step, as the cookie dough will be too soft to use right after you make it. Chilling the dough also helps build chewiness and better flavor.
- Optional: Instead of using regular melted butter, try browning your butter for a richer, nuttier flavor. Just make sure that you let the butter cool down completely before using it.
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