Meg + Matcha
Chewy, gooey cookies filled with crunchy pecans and melty chocolate.
These pecan chocolate chip cookies are made with pecans, brown butter, and melty chocolate chips. They're gooey in the middle with crisp edges. They're so easy to make!
Butter, brown sugar, cane sugar, egg, egg yolk, vanilla, flour, baking soda, cinnamon, nutmeg, salt, chocolate chips, pecans.
After browning the butter, whisk it, the brown sugar, and white sugar together. Then whisk in the vanilla, egg, and egg yolk.
Add in half of the flour and all of the baking soda, cinnamon, nutmeg, and salt. Mix with a rubber spatula or mixer until just combined. Slowly add in the remaining flour and stir.
Gently fold the chopped pecans and the chocolate chips into the cookie dough. You can use milk, semi-sweet, or dark chocolate chips.
Chill the pecan cookie dough covered in the refrigerator for a minimum of 30 minutes. It can be chilled for up to 12 hours. Don't skip this step!
Preheat the oven to 350F and line a baking sheet. Use a large cookie dough scoop to scoop the cookie dough, placing 6 balls on each sheet. Bake for 11-15 minutes.
Let your cookies cool and enjoy! Want to make this recipe? Check out the full recipe at:
Easy and delicious sweets and snacks with a healthy twist.