Chocolate Chunk Pecan Cookies

Why You Will Love These Cookies

Flavor Overload. We have brown butter contributing to a nutty flavor. We have dark chocolate that helps pump out a delicious combination of sweet and bitter. Lastly we have pecans to help provide a nice crunch and more texture.

Make and Bake Tonight. This recipe comes together rather quickly with the longest portion of it being browning the butter. Overall these pecan chocolate chip cookies wrap up in less than 2 hours.

If you want to try other delicious chocolate cookies than I recommend my Butterscotch Chocolate Chip Cookies, Chocolate Sugar Cookies, Chocolate Chipless Cookies or my Banana Chocolate Chunk Muffins!

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient. The ingredients and supplies can be found in most homes, or purchased at your local grocery store.

Medium Rye Flour. Yes, you read that correctly. I have an abundant amount of Medium Organic Rye Flour from King Arthur on hand because of my sourdough starter, and I remember seeing a recipe from Sam of Buttermilk By Sam where she incorporated Rye Flour into a cookie recipe a few years back. I was so intrigued and the idea stuck with me. Make sure to use Medium Rye Flour - there are other options available but I have not tested the recipe using those.

All Purpose Flour. The recipe balances between the Medium Rye Flour and the All Purpose Flour. I did attempt an all Rye Flour cookie but I feel a combination of these two flours is what truly helps give the cookie a great flavor and amazing texture.

Dark Chocolate. I am an absolute fan of 70% Dark Chocolate bars, and I find myself jumping between Lindt and Tony's Chocolonely. I do recommend using a chocolate bar vs. chocolate morsels because the chocolate bar will melt and distribute more evenly than chocolate morsels will.

Confectioner's Sugar. Or also known as powdered sugar, this key ingredient is what helps make the cookie tender and soft. The confectioners sugar has corn starch within which is an ingredient to help keep a cookie soft. Note that organic confectioners sugar does not contain cornstarch (uses tapioca starch in its place), so just be aware the cookie may not be as soft as intended if you use organic.

Butter. I begin with ½ cup plus 6 tablespoons of unsalted butter (approximately 195 grams), and then brown until it reaches an amber color. The brown butter brings a delicious nutty flavor to the cookie. If you prefer to skip this step then substitute with ¾ cup or 168 grams of butter.

Dark Brown Sugar. These pecan chocolate chip cookies need moisture since we browned our butter (removed water from the butter), so dark brown is a perfect addition because of the amount of moisture it has. It will help add it back in but also compliment the brown butter and pecans in the cookie.

Pecans. I use chopped pecans, and I've tried this recipe with both toasted pecans and non toasted pecans. Either one is delicious and truly your own preference. You can substitute with walnuts too if you'd like. I like to keep a bit of extra so I can top the cookie prior to baking.

Pre-Bake Tips

Refrigerate Chocolate Before Use. This will help chop up a bit easier without it melting as you touch it. I like to chop in advance, place in bowl and keep in the refrigerator as I work on the rest of the recipe.

Scoot Cookies. Have a large circular cookie cutter handy, or large bowl to 'scoot' the cookies (if needed) when done baking. You place it around the cookie and make circular motions to help give that cookie the 'perfect' round look.

Chop Nuts. I like my chosen nut to be as evenly dispersed as possible so that I can snag a bite every time. So I make sure to chop them up a bit - not into little bits, but more like little chunks.

Browning Butter. If you've never browned butter then I recommend this blog post from Emma at Emma DuckWorth Bakes. When you are done browning the butter I like to let it cool on the counter for about 30 minutes before placing it in the refrigerator to speed up the cooling process. You can also make up to one week in advance and then allow to come to room temperature prior to baking.

How To Make Chocolate Chunk Pecan Cookies

This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Browning The Butter

Step 1: Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.

Step 2: About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.

Step 3: You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.

Step 4: Remove from heat and pour into heat safe bowl. 

Step 5: Allow butter to cool for about 30 minutes before placing in refrigerator to continue cooling. Allow to sit in fridge between 30 minutes to 1 hour.

Step 6: The brown butter bits will naturally fall to the bottom of the bowl. Take your rubber spatula and mix the butter together so that the browned bits are distributed evenly throughout. The butter should be soft but not melted. Set aside.

Preparing The Cookies

Step 1: Combine all purpose flour, rye flour, fine sea salt and baking soda in bowl. Whisk to evenly distribute and set aside.

Step 2: Combine browned butter, dark brown sugar, confectioners sugar and vanilla into bowl. Mix on medium high until creamed - about 2 to 3 minutes, or light and fluffy.

Step 3: Add egg and mix on medium low until well combined. Scrape bowl down as needed.

Step 4: Add dry ingredients to wet ingredients and mix on low. Scrape bowl down as needed.

Step 5: Add chopped chocolate and pecans. Fold in using a rubber spatula until well dispersed.

Step 6: Use 2 tbsp cookie scoop to scoop out dough and place on baking sheet. Firmly press dough into scoop and flatten out opening so it is flat on bottom. Place at least 2" apart.

Step 7: Top with additional chopped pecans and dark chocolate. Preheat oven to 350 F.

Step 8: Bake cookies for 13 - 14 minutes, or until edges are browning and crisp. Remove from oven.

Step 9: 'Scoot' cookies if necessary. Top with flaky sea salt. Allow to cool before enjoying.

Variations and Substitutions

Alternate Nut. Walnuts are a great substitute for pecans. I recommend chopping vs. adding in whole.

Chocolate Options. You can substitute with your preferred chocolate - semisweet, extra dark, etc. You can substitute with a bar or morsels, although I do recommend using a chocolate bar.

Using Only All Purpose Flour. If you prefer to omit the Medium Rye Flour that is totally fine! Substitute with all purpose flour 1:1.

Storage

Pre-Bake Freeze. You may prepare recipe as listed, and once scooped refrigerate for 30 minutes. Then place in freezer safe ziplock bag or container and freeze for up to 3 months. When ready to bake simply remove from freezer and place on baking sheet. Add an extra 1 - 2 minutes of bake time, or until you see edges a golden brown.

Post Bake. You can keep at room temperature in a ziplock bag or airtight container for up to 5 days. You can also refrigerate for up to 2 weeks.

More Recipes To Enjoy

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