Today is National Chocolate Chip Day (really!) and to celebrate I’m sharing a delicious recipe that includes my favorite ingredient. Can you guess what it is?! Yep- BUTTER! Ahhh yes- in my opinion it makes just about any baked good better. These cookies have a great butter-pecan flavor and the added chocolate is a bonus. They’re soft cookies but the outer edges get slightly crispy from the butter — mmmmm! Try them, you’ll love them!
Be sure to scroll down to the bottom of the post to see more delicious chocolate chip recipes from some of my food blogger friends! YUM!
Butter Pecan Chocolate Chip Cookies
- 1 cup butter, softened & divided
- 1 cup chopped pecans
- 1/4 cup + 2/3 cup brown sugar (used at different places in the recipe)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Add 1/2 cup (1 cube) of butter to a frying pan on medium heat. Let cook until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup brown sugar. Decrease heat to medium-low and let cook (stirring occasionally) while you assemble the rest of the cookie dough.
In a mixing bowl combine the remaining 1/2 cup of softened butter and the granulated sugar and remaining 2/3 cup brown sugar until creamy. Add in eggs and vanilla. In a separate bowl combine all of the dry ingredients except the chocolate chips. Add dry ingredients to mixing bowl in 3 parts, mixing as you go until it’s all added.
Take the buttery-pecan mixture in the frying pan and pour it into the mixing bowl. Mix to combine. Dough will be very soft and more the consistency of muffin batter, rather than cookie dough. Put the entire mixing bowl in the freezer for 15 minutes to firm it back up.
Preheat oven to 350 degrees F.
After dough has chilled, attach bowl back to the mixer and add in chocolate chips. Scoop dough out in 1.5 TBSP portions onto a cookie sheet lined in parchment paper.
Bake cookies for 10 minutes, allowing them to sit an extra 2-3 minutes on the tray once they come out of the oven. Transfer to a cooling rack.
Here are more incredible chocolate chip recipes from other foodies like me- don’t these look delicious?!
Gluten Free Cookie Dough Blizzard from Tried & Tasty
Chocolate Chip Bundt Cake from Creations by Kara
Chewy Chocolate Chip Oatmeal Bars from Jamie Cooks It Up!
Chocolate Chip Cookie Dough Cupcakes from Cupcake Diaries
Light Berry Dark Chocolate Chip Cheesecake Bars from Happy Food Healthy Life
Vanishing Chocolate Chip Oatmeal Cookies from Real Mom Kitchen
Chocolate Chip Bagels from Ashlee Marie
Chocolate Chip Cookie Dough Ice Cream from Like Mother Like Daughter
The BEST Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter softened & divided
- 1 cup chopped pecans
- 1/4 cup + 2/3 cup brown sugar used at different places in the recipe
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Add 1/2 cup (1 cube) of butter to a frying pan on medium heat. Let cook until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup brown sugar. Decrease heat to medium-low and let cook (stirring occasionally) while you assemble the rest of the cookie dough.
- In a mixing bowl combine the remaining 1/2 cup of softened butter and the granulated sugar and remaining 2/3 cup brown sugar until creamy. Add in eggs and vanilla. In a separate bowl combine all of the dry ingredients except the chocolate chips. Add dry ingredients to mixing bowl in 3 parts, mixing as you go until it's all added.
- Take the buttery-pecan mixture in the frying pan and pour it into the mixing bowl. Mix to combine. Dough will be very soft and more the consistency of muffin batter, rather than cookie dough. Put the entire mixing bowl in the freezer for 15 minutes to firm it back up.
- Preheat oven to 350 degrees F.
- After dough has chilled, attach bowl back to the mixer and add in chocolate chips. Scoop dough out in 1.5 TBSP portions onto a cookie sheet lined in parchment paper.
- Bake cookies for 10 minutes, allowing them to sit an extra 2-3 minutes on the tray once they come out of the oven. Transfer to a cooling rack.
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Ashlee says
As usually your recipe looks and sounds divine! I love pecans with chocolate and will def give these a try (I’ve been craving your pecan bars lately as well)
Laura says
I love pecans! Will definitely have to give these a try!
Brian says
The butter sugar mixture burned really bad. I have no Idea how you expect that to cook on medium low heat while the entire recipe is prepared. Be careful with that.
Jessica says
Can I ask what kind of stove you have? I use an electric stove and didn’t have any issues. It’s impossible for me to test the recipe out on every stove imaginable- next time it smells like it’s burning, turn the heat down. 🙂
Cynthia Farrar says
So would it be possible to first put the dough together and then do the butter and pecans in the skillet, let them cool and then add them to the dough. Exactly how long do the butter and pecans need to cook or to what consistency? Or would this way just take too long?
Jessica says
The butter and pecans cook for a total of about 10 minutes. In the recipe I chilled the dough after all the ingredients were added and I think I’d make it my way, if I were you. It gives the dough a chance for the flavors to meld together. If you cooled the butter pecan mixture separately, you don’t have that chance. Make sense? 😉
Deb Armstrong says
Without a doubt the most requested cookie I make. I made a change to the recipe that wowed my friends who like it hot. To the butter/ pecan/ brown sugar mixture I add a teaspoon of cayenne and a 1/2 teaspoon (and a pinch more) of cinnamon. I cook the mixture on low, just so it bubbles a little, and I stir it every few minutes as I put the dough together. After I get the dough made and the pecan mixture added, I put it in the freezer for about 30 mins, or so.i sways double the recipe. Once it’s cool enough, I sf the chocolate chips. I don’t have a kitchenaid, or similar mixer, so I just use my hands to incorporate them.
Then I make balls, about 1.5-2 T., and slightly squeeze the sides to make the ball a little taller. Then I add a few chocolate chips on the top of the cookie so it has a good chocolate chip ratio with every bite… and it looks really enticing. I cook them, using parchment paper on the pan, for about 10-13 minutes at 350. They look kinda not done, but I leave them on my stoneware for 5 minutes and they get a bit crisper. They are so delicious and have a tiny little kick in the back of your throat, but not overpowering.
I have a friend who doesn’t like chocolate (who hurt him, right??) So I make these without chocolate chips and a pinch more of the cayenne and they are fabulous! They stay soft and chewy and incredibly addicting for a week, stored in a glass snap lock container. They don’t last longer than that in our house! 😊
I love to make the balls and freeze them so we’re can have a few when we want them, or when company comes over or a potluck. I always make a spicy and a regular batch to have on hand. Love, love, love this recipe!!
Alison says
This is amazing. Thanks for sharing Deb! I will definitely be trying your version out soon!