Browned Butter Pecan Chocolate Chip Cookies.
The only way to welcome in the first Friday of November is with these Browned Butter Pecan Chocolate Chip Cookies.
These cookies are simply the best. I know, I say that every time I make cookies, but really how could a cookie containing browned butter, maple toasted pecans, and semi-sweet chocolate chips not be the best?
It’s pretty much just a (dangerously) winning combo.
With November here, I can’t help but want to get into the kitchen and bake any time I have a free moment. This time of year of always makes me want to turn on my oven and bake. One, because I am constantly freezing and the heat of the oven warms my cold little barn, and two because I love the sweet and cozy smells wafting from the oven…especially the smell of these cookies. Truly nothing better on a cold, dreary fall night or a Saturday afternoon.
As mentioned in my Thanksgiving menu reveal post this past Wednesday, these cookies are a big part of my Thanksgiving dessert table.
When it comes to Thanksgiving desserts I know that everyone immediately thinks pumpkin pie. But me? When I think of Thanksgiving desserts, I think of pecan pie. It’s just what my mom always made growing up, and it’s my personal favorite. So every November I like to develop a few pecan pie inspired recipes for fun twist on tradition.
Let’s take a trip down memory lane…
November 2013: Chocolate Bourbon Pecan Pie Cupcakes
November 2015: Slice ‘n’ Bake Butter Pecan Cookies…Dipped In Chocolate
November 2016: Butter Pecan Frosted Fudge Brownies
You see? I really like my chocolate pecan desserts, and these cookies? Newest obsession.
As you can see above, two years ago I made these butter pecan cookies, and to this day they are still one of my favorite cookies to make. I actually made them more for Christmas, but despite when they were posted, they’ve become a year round favorite on the site. This year, when thinking up my new pecan dessert, I knew I wanted to make some kind of cookie, but instead of a crumbly butter cookie, I wanted something more like a classic chocolate chip cookie.
Enter these browned butter pecan chocolate chip cookies.
Soft, buttery, chocolatey, and loaded with maple toasted pecans and hints of toasty browned butter.
I mean, come one. Do I really need to go on? If you like chocolate chip cookies and you like pecans, you will hands down love these cookies.
And you know what? After testing this recipe multiple times (literally like six batches in two days), I discovered that the easiest, quickest method turned out the best. Meaning, no crazy methods or seventy-two hour chill time. No, none of that, instead you can have these cookies baked and ready for eating in about thirty minutes or so…and now you understand why they are dangerous.
I’m spending the weekend prepping for my trip to NYC on Monday, but hope to take some time tonight to do a little Friday baking. It’s my favorite way to unwind after a long week.
These cookies are obviously on my list for the night…and will be eaten warm out of them oven with cold milk…the only way to do cookies on a Friday night.
Obviously.
Hoping you guys will be making similar Friday night plans…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Browned Butter Pecan Chocolate Chip Cookies
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, nut cookies
Soft, buttery, chocolatey, and loaded with maple toasted pecans and hints of toasty browned butter. Baked and ready for eating in about 30 minutes...the perfect holiday cookie.
Ingredients
- 1 cup raw pecans
- 2 tablespoons real maple syrup
- flakey sea salt
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- coarse sugar, for topping (optional)
Instructions
-
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. To a skillet set over medium heat, add the pecans and maple syrup. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a cutting board. Sprinkle with flakey salt. Let cool and then roughly chop.
3. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool.
4. In a large mixing bowl, beat together the remaining 1 stick butter, cooled browned butter, brown sugar and sugar until combined. Beat in the eggs and vanilla, beat until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and chopped pecans.
2. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet.
4. Transfer to the oven and bake for 8-10 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with coarse sugar, if desired. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Because again, it’s November and we all need a good pecan loaded chocolate chip cookie. It’s true. WE DO.
Our Favorite Recipes
Maple Glazed Baked Salmon.
YES YES YES to these cookies (and the weekend).
I could use a few of these right now!!
https://bloglairdutemps.blogspot.pt/
Yes! You should try these Ruth!
Haha, I experience the same feelings as you at the beginning of December. I want my oven to be running nonstop, because a) it heats up our freezing apartment, b) the smells of baked goodies evokes the holiday spirit.
Well, chocolate pecan sound just as amazing as pumpkin, so I understand your obsession. Me being me, allways undecisive, I’d probably combine ALL these into one concoction ??
Six batches? Seriously? That’s extremely dangerous! I don’t get it.. how do you still manage to stay fit and slim?! I’d look like a giant snowball if I was living near you..
I love chocolate (but try to avoid it), all kind of nuts and this recipe makes me drool ?? Nice one again, Tiegh!
Haha yes I love standing by my oven when it is cold in my house.. seriously the best! I am sure you will love these, so definitely give them a try! And yes it makes a lot but they’re so good and I share with my family! I hope you love these, thanks!
Yummmmmmmmm! That is all!! 🙂
Rebecca
xx
http://www.peppermintdolly.com
Haha glad you like these!
These look like the most perfect choc-chip biscuits ? Going to add them to my Christmas cookie list for gifts!
That sounds like the perfect gift! I mean who wouldn’t want cookies?! Thank you & I hope you love these!
Store up to four days? Seriously????? Who are you kidding? They would not last four hours at my house.
Haha I am really glad you are liking this recipe Karen! Thank you!
Really yummy cookies, perfect for Friday.joyce
Yes perfect for Friday! I hope you love these Joyce!
Yum! THose look so good!
Kari
http://sweetteasweetie.com/cranberry-walnut-goat-cheese-roll/
Thank you Kari!
Hey Tieghan,
These looks lovely and I can’t wait to bake them for my mom when I visit. November (and December) also gets me excited to bake. I love filling the house with smells of fresh bread or cookies, and think these brown butter cookies are perfect! Haha I also hover over my oven and am often cold (even though I live in FL), and like opening up the door and getting a big gust of warm air and the smell of baked goods and cozy food. I hope you’re enjoying some weekend baking and planning for NYC! Get sone rest and hopefully the cookies will warm you up. 🙂
I wish I could open my doors to a big gust of warm air haha! I am so glad you are liking these cookies, I hope you and your mom enjoy baking these! Thank you Kristin!
Oh my gosh Tieghan!!! These sound amazing!!!
Thank you Delaney!
Absolutely Gorgeous! and so yummy!
1st comment missed the 5 star rating, so here it is!
Thank you Sabell! I am so happy you loved these cookies!
is there anyway to substitute all that sugar?? that’s like a heart attack in a cookie lol
Hi Hanna, it’s a cookie and not really meant to be a healthy one, so sadly I don’t have a sub for your. sorry I could not help more. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
Can’t wait wait make these!! Have you ever tried freezing your dough? If so, how should I adjust cooking times and how long will they last? I just bought your cookbook (!!) and made the oatmeal CC cookies once I opened it up. I balled up and froze half the dough but haven’t tried to bake them since.
I have and it works great. I like to freeze the dough and then bring it back to room temp before baking. Baking the cookies from frozen left me with a cakey cookie. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. Hope you are loving the book!!
oh my god i swear this has to be faith…
i actually bought some chocolate chips and pecans last week and wanted to find a good recipe to do some amazing cookies.. but misery happened and couldn’t find any butter (we have a problem with this in France nowadays… damn those chinese buying our milk and butter)
so i finally managed to find some butter on yesterday and i was like ok i’ll finally be able to do those cookies and then i find this recipe… the only slight problem could i maybe just add some more salt to the recipe since i have normal and not salted butter on hands?
Yes, of course you can add more salt. I’d start wth 3/4 teaspoon and see how that taste. You can also sprinkle the cookies with a little salt too after baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I wondered about this as well as I do not use salted butter
First, I love your blog!
Can you tell me why these did not flatten out while baking? I followed the recipe.
The 2nd batch I put in the oven, I flattened the balls slighty. THey still did not flatten out as shown in your picture. What can I do differently? I love a flat cookie!
Thanks!
These cookies are amazing. I️ doubles the batch and had to add an extra cup or so of flour because it felt way too Soft. I️ didn’t add all the pecans and wished I️ had. I️ added half the amount of chocolate chips. Absolutely wonderful! Thanks for sharing.
I am so glad you loved these! Thanks Nicole!
Thank you!!
It is really hard to say without knowing how you baked these. My only thought is that your baking soda might not be fresh. Have you had your baking soda for a while? Please let me know if you have other questions. Thanks! 🙂
I swapped the pecans in these for slivered almonds. Annnnd I don’t think I will be able to utilize any not stretch yoga pant items for the next several days due to my absolutely shameful lack of self control.
Every single recipe I have tried here has been FANTASTIC (those cookies followed the pork ramen! TIME FOR NAP!)
Haha I am so happy to hear you have enjoyed the recipes on my blog Jess! Thank you!
This Friday is my birthday.Will do this and serve my friends as my birthday gift.Thanks for sharing..
Happy Birthday! I hope you love this!
made these tonight! just wow! soooooo good. love love love.
Thank you!
Hands down the best cookies EVER! I used a small cookie scoop and ended up getting about 4 dozen cookies out of the batch (baked them for 6-7 minutes). No joke- these were gone within a day. My family devoured them! Thanks for an awesome recipe. I will be making a lot more of these 🙂
That is so amazing! Thank you Jacki!
Made these on Friday and they did not disappoint, best Chocolate Chip cookie I ever ate! My family loved them! Another excellent recipe! You need your own cooking show!
I am so glad you loved these Donna! Thank you!
Do I have to use salted butter? I am strictly an unsalted butter girl
Of course you can use unsalted. I’d add 1/4 teaspoon salt to the cookies to make up for it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you think toasting the pecans in honey will work instead of maple syrup or will it be too sticky? I want to make them this week but don’t have maple syrup and I live 1/2 hour from a store! ?
HI! I think honey will be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
So excited to try these for the holidays! Do you think I can freeze extra cookie dough for quick baking in the future?
Yes! The cookie dough freezes great, just be sure to bring the dough to room temp before baking. I found baking the dough from frozen to yield a cakey cookie. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
I really wanted to love these. I mean how could I not? They have chocolate and pecans…two of my FAVORITE things, but after making them I felt they lacked depth of flavor. I candied the pecans, browned the butter, and still they were just “ok.” Even the cookie dough was just “ok.” I thought it may have that the cookies were slightly too sweet, so the next time I made them I used half semi-sweet and half dark chocolate chips, but still they we’re just “ok” and didn’t have that “wow” factor I was hoping for. On several batches I sprinkled with course sea salt after baking, and it helped, but still just “ok.” ? I doubled the recipe and used a cookie scoop, and ended up with nearly 8 dozen cookies.
Hi Whitney! Sorry these did not work for you. I hope you enjoy some other recipes on the blog!
So I just recently discovered your blog and made these cookies along with 3 other desserts from your blog and they were all beyond DELICIOUS!!! You are my new favourite baker in the history of baking, thanks for making the research process easier! Your blog is my new go-to place! Looking forward to buying your book!
I am so happy you enjoyed these Nicole! Thank you and I hope you love the book!
Hi! I followed the directions, but the cookies did not flatten out. What could be the reason?
Hi Nejwa! It is hard to say what exactly went wrong. Is the baking soda you used fresh? That may be the reason. Please let me know if you have any questions!
Yes, the baking soda was fresh. So I think I might know why…I used a tad bit more flour because it was so sticky I couldn’t form the balls. Could that have been it? If so, I have leftover dough that I put in the freezer, should I add more butter to that? Thanks for your help!
HI! Yes, the extra flour is probably to blame. I would just bake those cookies off and start fresh next time around. Please let me know if you have other questions. Happy Holiday’s ? 🙂
Everything I want my chocolate chip cookies to be: buttery, sweet, salty. A little crunch on the edges and a whole lotta gooey goodness in the middle. Could not get these away from my husband nor my 14-mo-old twins. As you said, ‘Dangerous’. Thank you!
Haha that is too great! I am so glad you and your family loved this recipe, Jackie! Thank you!
I have made this recipe several times and have loved it! I do not eat regular sugar, so I substitute coconut sugar instead and do 1 cup white flour, 1 cup wheat. I also do 1 cup carob chips and 1 cup semi sweet. Best recipe ever!!! Thank you!!!
Thank you so much Sarah! I am so glad you loved this!
Can you use regular maple syrup?
Regular maple works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Recipe sounds great! Could you brown both sticks of butter for this recipe and then either refridgerate the butter until it becomes solid or refridgerate the dough before baking?
Hi! You can do that, but I think the flavor is better with just 1 stick of butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
No a bad cookie, but I felt it was missing salt, and it did ot have enough sugar. I’m going to try again, but with 3/4 cup of white sugar, instead of 1/3 cup. And of course salt. I thought it would be cool to step outside of my zone after all of these years, and use a different recipe. It didnt work out for me.
I do like the idea of the brown butter though.
Hi! I am so sorry this did not work for you. Is there any questions you have? I hope you try these again with some more sweetness and salt!
I made this recipe this past weekend and while the cookie dough tasted amaaazing (couldn’t stop eating it!) unfortunately the cookies did not flatten and seemed dry and not crumbly on the outside or gooey inside. I did read about this issue in previous comments so I bought fresh baking soda but still had the same results… now, my flour on the other hand was not new.. do you think that could have been the issue for me? Also I beat the dough in the standup mixer and slowly added the flour while the mixer was on, so could that have over mixed the dough? Is there such a thing? (I’m not a baker but I know you’re not supposed to over mix muffin/cake batter… does that go for cookies as well? Sorry, so many questions here but I really want to give this cookie another try and hit it out of the park!! Thank you!
Hey Ty! I am sure your flour is fine. I would try adding 1 tablespoon of water to the dough when you add the flour. Sounds like your dough just needs a touch more moisture. If after 1 tablespoon of water is added and the dough still feels as though it could use more, add an additional tablespoon of water. See how this goes and Please let me know if you have any other questions. Really hope this helps! Thanks so much!! xTieghan ?
Do these cookies freeze well? I’m looking for a recipe I can make this week and freeze until Christmas.
HI! YES, the dough balls freeze really well, but you can also freeze the cookies after baking too. I prefer to freeze the dough balls, thaw slightly, and then bake. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These cookies are delicious!! I made a batch two weeks ago, my husband and I ate the entire batch over the following week (LOL). I plan on making more to share with my friends and family this Christmas. Thank you so much!
Hi Kaity! I am so glad you loved these cookies and I hope your family loves them for Christmas as well!
These are delicious! I was nervous because my dough wasn’t sticky enough to roll into balls so I dropped them and only cooked six to test them out. They still turned out like the photo and delicious! The browned butter and salt gives them a special something extra! I couldn’t really taste the maple, but it probably provided some depth too. I’d for sure make these again. They were supposed to be for Santa, but I made them two days early because they were calling my name! I only changed chips to chunks and I only had 1.5 sticks of salted butter so I used that and .5 unsalted so I sprinkled with a little salt instead of sugar. They were perfect!
I am SO happy these turned out perfectly for you, Heather! Thank you so much!
I made these a few days ago with honey (which I had on hand) and a mix of semi sweet and milk chocolate chips (out of habit) and the combination was way too sweet, but the texture was great, so I tried again this morning. Much better result. If I find myself forced to use honey, I might also lower the sugar content and use a more bitter chocolate and few chips. Great recipe!
Thank you so much! I am so glad you enjoyed these cookies, Ana!
Love your blog! I get notifications in my inbox & when I came across this I knew I had to make them! I wanted to make a special cc cookie for Christmas, & these fit the bill. I believe I browned the butter a bit too long, but they turned out great. I chilled the dough for 72 hrs & baked. Thank you for sharing this delicious recipe. 🙂
Thank you Tina! I am so glad these turned out so well for you!
Trying these cookies for the first time. The recipe looks pretty nice. Thank you!
I hope you love them! Thank you!
I have made these quite a few times now and they are AMAZING! When I don’t have pecans on hand, I use this as my basic chocolate chip cookie recipe and throw in a half cup more chocolate chips and a dash of salt. I searched years for my perfect chocolate chip cookie recipe and I finally found it!
I am so glad you have been loving this recipe, Lexi! Thank you! xTieghan
My cookie dough was not compactable, not sure what happened but very good cookies. Love love love
Thank you so much Dee! xTieghan
These cookies are amazing! I think they are my new favorite. It ended up making 4 dozen rather than 2, which was a nice surprise but I always make my cookies on the smaller side. I brought a dozen into work and my coworkers were raving about them, and I was more than happy to turn them into Half Baked Harvest! I did end up with a bunch of leftover chocolate chips that wouldn’t incorporate into the dough, so in the future I might cut back to 1 cup of chocolate chips. But I have a feeling I’ll be making these again soon!
I am so glad you enjoyed these cookies, Cora! Thank you so much! xTieghan
these were so fire! I made them with roughly chopped chunks of lily’s 55% cacao dark chocolate and it worked great! I also used pink Himalayan flaky salt, and chose to sprinkle some on top at the end while they’re still hot, which I definitely recommend as well.
Thank you Isabel! I am so happy to hear that these turned out amazing for you! xTieghan
I actually subbed all of the sugar for Coconut Sugar and my husband didn’t even notice! This is one of our favorite cookies, thank you!
Yes that is amazing! Thank you so much Mac! I am so glad you enjoyed these! xTieghan
Hello, today I Made These. They taste good, but i Could not really Roll they Dough. Should the browned Butter become hard again or just a little bit colder? I Used coconut sugar an whole spelt flour. 2 Sticks butter is 226g – right? The consistence is more like a cake – right? Soft and not crunchy? Kind regards from Germany, Hannah
Hey Hannah! It is hard to say since you swapped ingredients. Yes, the butter just needs to be cooled off, not firm. My guess is that the change ingredients caused the difference in the cookies. I would recommend trying the recipe as directed and see if you enjoy the outcome better. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am positive these will be delicious! However pretty hard to roll such a sticky dough unless of course it is chilled first! Should it be chilled? I am going to try cooking as is and use a scoop 🙂
Hi Rachel, I don’t find I need to chill my dough before rolling, but if you feel like the dough is sticky, you can certainly pop the cookie dough in the fridge for 20-30 minutes before rolling. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are the BEST cookies I’ve ever made and it made a lot! Mine didn’t spread so after the first batch I just hand pressed them before baking and they are Devine! I had roasted some pecans the night before in butter and salted so mine weren’t maple pecans. I used 1c milk chocolate chips plus 1c dark chocolate chips so these are not overly sweet cookies but if I had coarse sugar, i would sprinkle them like you suggested. However, it’s not necessary. They are soooo good. I mean like specialty bakery shop $4 per cookie good!
I am so glad these turned out so well for you Roni! Thank you so much for making them! xTieghan
Can you freeze these cookies as well as the chai spice maple sugar cookies w/browned butter frosting?
Hey Ellen, yes both cookies can be frozen. I would not freeze the frosting for the chai cookies however and instead would add that after freezer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi!! I’ve been making your browned butter pecan cc cookies a few years now for Christmas. I *love* them! 99% of the time I chill my (regular) cc cookie dough in the fridge for 36 hrs. I find when I chill my dough for this recipe, it doesn’t deliver the taste results I’m looking for. I used Ghirardelli bittersweet chocolate, instead of semi. I use organic salted (don’t always use salted) butter, KAF, organic sugars, my typical ingredients for cc cookies. Hmm, I might have to make them again, without chilling this time…twist my arm! Thank you so much for sharing this recipe! Happy Holidays to you!! 🙂
Yes!! I am so glad you have been loving these brownies for a few years now! Happy Holidays to you as well! xTieghan
I cant get this recipe to be consistent.
I made these 3x, first time was the best – second one they tasted more savory or salty and were kinda flat, third time, they are flat!
Any tips?
Hey Camille, Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Can this dough be made ahead of time and frozen? I am doing a cookie dough exchange for the holidays and would love to contribute this recipe!
Hi Tiffany! Yes, you can freeze the dough. Directions are listed at the bottom of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Holy Sh** these cookies are so good! I am a total cookie dough eater (no shame) and could not stop. My husband picked this cookie for Christmas and I am so happy he did. I absolutely love the *salted* brown butter with the hint of maple and pecans. I substituted the semi sweet chocolate chips for dark chocolate (I used 2 Hu simply dark chocolate bars) just because I prefer a less sweet chocolate and I loved the dark chocolate! One thing that I especially love about these are that you can actually taste the brown butter. I think you nailed it on the amount of brown butter that is added to the cookie because let me say it has a fantastic flavor that I just could not get enough of! Also, these are very easy to make and they pack a punch of deliciousness that you don’t expect from such a simple easy cookie
A few notes that I think everyone will appreciate:
1 – If using a dark baking tray, lower your oven temp to 325*. I realized this on my last batch and switch baking sheets and lowered the oven temp.
2 – Light colored baking sheet with oven temp 325* also worked perfect, although this was my last batch so I lowered the oven temp and still felt like it was 350*.
3 – I pressed my cookie dough balls down because I prefer a flatter cookie. Now this could because I was using a dark cookie sheet at too high of a temp but I found when I pressed lightly they spread better.
4 – My last batch was the best looking 🙂 Here’s was I did on my last batch – Oven Temp: 325* Cookie sheet – light & used a Silpat Cook Time – 8 minutes Rest Time on cookie Sheet – 5 Minutes
5 – I added about 1/4 tsp salt to the dough and it was a great idea!
I cannot wait for my husband, aka Santa, to try these! Thanks for such a great cookie recipe 🙂 Merry Christmas!
Omg I am so glad these turned out so amazing for you Ashley! I hope Santa loved them haha! Thank you for trying these and Merry Christmas! xTieghan
I don’t know what Idid wrong, but my cookies ended up round at the top. I followed directions to a T. They still tasted good.
Hey Nikki! Try baking the cookies use the below method instead. I think this will help!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Roll the dough into rounded 1 tablespoon size balls. Place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
I’ve been on a baking craze since the start of the quarantine and I just made these. I sprinkled with salt instead of sugar when they were fresh out of the oven and OMG talk about chocolate-y pecan goodness!
I am so glad these turned out so well for you Julia!! Thank you so much for trying it! xTieghan
These were amazing! I didn’t toast my nuts long enough but they still turned out great. I used 1 cup dark chunks and 1 cup semi sweet chips. This is my new fav!!! Thanks so much for sharing.
Thank you so much Amanda! xTieghan
Made these yesterday but substituted in Caramilk chocolate instead of the dark choc. They are AMAZING. Great recipe!!!!
Amazing!! Thank you so much Helen! xTieghan
I just prepared these as a Thanksgiving dessert side. I have them as chilled balls in the fridge now so we can cook right before so they’ll be warm. But we did cook a few to taste and they’re delicious! The only substitution I made was using 1.5 cup of chocolate chips instead of 2. As I was adding it to the dough it didn’t seem like there was enough to support 2 but perhaps my pecans were more than anticipated.
Hi Alex! I am really glad these turned out well for you! I hope you have an amazing Thanksgiving! Are there any questions I can help with? xTieghan
Mine didn’t flatten out. I think it was because I had to sub baking powder for baking soda. They were still the beat cookies I’ve ever eaten! I will definitely be making these again.
Thank you Rebecca! I am so happy to hear that! xTieghan
New favorite cookie – I’ve already had four. Baking them on a cooking stone vs cooking sheet made all the difference. Going to double (or tripe) the recipe next time!
Hey Brittany,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
These are my new favorite cookies! My dad isn’t a fan of chocolate chips and still loved these cookies. They are the perfect balance. 🙂
Hey Melissa,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Hello from South Carolina! My daughter & I just finished up this recipe for Santa! She requested pecan and chocolate chip cookies this year, and I stumbled upon this! We just had a taste test while they were warm, and oh my goodness I bet Santa is going to LOVE them! Thank you for an easy and delicious recipe.
We followed it at directed, except we only had light brown sugar. We also left the sugar sprinkle off the top. Turned out great!
Hey Crystal,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
These are so yummy! Love the maple pecans, they add a great flavor and make your kitchen smell amazing! I didn’t brown the butter because I was short on time, still amazing though.
Hey Cara,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Absolutely fantastic! So addictive, thank you so much!
Hey Mafalda,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan