30-Minute Chocolate Chip Butter Pecan Cookies
Rich, chewy cookies featuring toasted buttered pecans and semi-sweet chocolate chips in a tender brown sugar dough. The pecans are sauteed in butter first to intensify their nutty flavor, creating a gourmet twist on classic chocolate chip cookies. Perfect for holiday gatherings or when you want an indulgent treat that combines the best of chocolate chip and pecan cookies. The overnight chilling develops deeper flavors and helps achieve the ideal texture.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup pecans, chopped
- 1 cup unsalted butter, melted
- 2 ½ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 4 ½ tablespoons granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tablespoons buttermilk
- 1 ½ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Melt 2 tablespoons butter in a small skillet over medium heat and add chopped pecans
- 2
Cook pecans about 5 minutes until toasted and fragrant, then remove from heat and set aside
- 3
Whisk together bread flour, salt, and baking soda in a large mixing bowl and set aside
- 4
Melt remaining butter on stove-top or in microwave
- 5
Combine melted butter, granulated sugar, and brown sugar in food processor and pulse until mixed well
- 6
Add egg, egg yolk, buttermilk, and vanilla to food processor while running, then turn off after last addition
- 7
Add sugar butter mixture to flour mixture and stir by hand just until combined
- 8
Fold in buttered pecans and chocolate chips until incorporated throughout the dough
- 9
Cover and chill dough in refrigerator at least 1 hour or overnight
- 10
Preheat oven to 375 degrees F when ready to bake
- 11
Scoop dough onto parchment lined baking sheet using cookie scoop or tablespoon
- 12
Bake 9-11 minutes or until cookies are golden brown
- 13
Let cool on tray for 1-2 minutes then transfer to wire cooling rack
Tips
Make just what you'll eat since cookies are best warm and fresh from the oven. Quick to bake fresh portions when needed.
Freeze scooped dough balls on tray until firm, then store in zip bags. Bake frozen dough directly, adding 1-2 minutes to baking time.
Chill dough overnight for best flavor development and texture rather than the minimum 1 hour.
Good to Know
Dough keeps in refrigerator for several days. Baked cookies stay fresh in airtight container 1 week.
Make dough up to 3 days ahead and chill. Freeze scooped dough balls up to 3 months.
Best served warm from oven. Can reheat briefly in 300F oven to restore warmth.
Common Mistakes
Chill dough properly to avoid spreading during baking
Don't overbake or cookies will be dry rather than chewy
Toast pecans until fragrant but not burned for best flavor
Substitutions
FAQ
Can I make these without a food processor?
Yes, use an electric mixer to cream the butter and sugars, then add wet ingredients. Mix just until combined to avoid tough cookies.
How long do these cookies keep fresh?
Store in airtight container at room temperature up to 1 week. Dough can be refrigerated 3 days or frozen 3 months.
Can I substitute other nuts for pecans?
Walnuts or chopped almonds work well. Toast them in butter the same way for 4-5 minutes until fragrant and lightly golden.