Chocolate Chip Pecan Cookie Recipe

Method

Preheat the oven to 350F (177C) convection and line two cookie sheets with parchment paper.
Place the pecans in a small pot, over medium-low heat, for just a couple minutes until they get toasty. They should darken in color and smell toasted.
85 grams pecans toasted and very finely chopped
Remove the pecans and place them in a food processor. Let them cool for a few minutes and then pulse them just until they're finely chopped but don't over pulse, you don't want it to look like nut flour.
Slice the cold butter and place HALF into a medium bowl. Set aside.
113 grams salted butter cold - half of it gets browned
In a small pot, over medium-low heat, cook the other HALF of the butter for 5ish minutes, stirring intermittently until it begins to bubble and foam.
113 grams salted butter cold - half of it gets browned
Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl on top of the other cold slices of butter. Allow it to rest for a couple of minutes.
Add the light brown sugar to the butter and whisk together for about a minute.
150 grams light brown sugar lightly packed
Add in the egg and vanilla and whisk aggressively for 2-3 minutes, until it's smooth and has lightened in color.
1 large egg, 1 tsp vanilla bean paste or vanilla extract
Add the flour, finely chopped pecans, baking powder and salt and fold the cookie dough just until there are no more streaks left of flour.
If your batter is feeling warm (depending on how warm the room was and how long you let the butter cool before) refrigerate the dough for about 15 minutes so it doesn't start to melt the chocolate.
120 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/4 tsp fine sea salt, 85 grams pecans toasted and very finely chopped
Fold in the chopped chocolate, just until they're evenly dispersed. Refrigerate the cookie dough for 30-60 minutes, just until it's firm enough to scoop and holds it's shape.
113 grams dark chocolate* roughly chopped
Split cookie dough into 8 cookies (2.5 ounces each), (4-6 per cookie sheet, they spread a lot) and bake one sheet on the middle rack for 10 minutes, just until the edges are starting to brown.
Remove them from the oven, give the pan a quick tap on the counter and use a round biscuit cutter to scoot them around so they’re perfectly round. Return to the oven for 2-4 more minutes and repeat. The edges should be lightly browned and the top no longer wet.
Sprinkle with sea salt flakes on top and allow them to rest for at least 10 minutes on the pan before transferring off the cookie sheet.
pinch sea salt flakes

Chocolate Chip Pecan Cookie Recipe

Equipment

Ingredients

Cookies

Method

Notes

Nutrition