Chocolate Chunk Pecan Cookies
Bake up some Chocolate Chunk Pecan Cookies and indulge in a delicious mix of brown butter, dark chocolate and pecans. You will love them!
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Equipment
- mixing bowls
- kitchen scale optional but recommended
- 2 tbsp cookie scoop
- silicone spatula
- whisk
- hand mixer with whisk attachments
- large circular cookie cutter for scooting cookie, optional
- parchment paper
Ingredients
- ¾ cup all purpose flour 90 g
- 1 cup medium rye flour 106 g
- 15 tbsp unsalted butter (½ cup + 6 tbsp) ~165 g after browning butter
- ¾ cup dark brown sugar, packed 150 g
- ½ cup powdered sugar 56 g
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup pecans, chopped
- 4 oz dark chocolate bar, chopped or ¾ cup dark chocolate morsels
- flaky sea salt for topping
Instructions
Browning Butter
- 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.
- 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.
- 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.
- Remove from heat and pour into heat safe bowl. I recommend weighing how much remains on a kitchen scale so you can be sure you have the right amount.
- 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.
- 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.
Chocolate Chunk Pecan Cookies
- Combine all purpose flour, rye flour, fine sea salt and baking soda in bowl. Whisk to evenly distribute and set aside.
- 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.
- Add egg and mix on medium low until well combined. Scrape bowl down as needed.
- Add dry ingredients to wet ingredients and mix on low. Scrape bowl down as needed.
- Add chopped chocolate and pecans. Fold in using a rubber spatula until well dispersed.
- 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.
- Top with additional chopped pecans and dark chocolate.
- Preheat oven to 350 F.
- Bake cookies for 13 - 14 minutes, or until edges are browning and crisp. Remove from oven.
- 'Scoot' cookies if necessary. Top with flaky sea salt. Allow to cool before enjoying.
Notes
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.
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.
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.
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.
I recommend using a kitchen scale. This helps reduce the possibility of over or under measuring ingredients, and will help bring you closer to how the cookie should be.
