PECAN CHOCOLATE CHIP COOKIES

with brown butter

SOFT | CHEWY | SIMPLE

YOU'LL LOVE THESE COOKIES BECAUSE THEY'RE...

- easy to make - soft & chewy - full of flavor! - the best chocolate chip cookie recipe ever

INGREDIENTS

- unsalted butter - pecans - all-purpose flour - baking soda - kosher salt - brown sugar - white sugar - eggs - vanilla extract - semi-sweet chocolate - flaky salt

01 BROWN THE BUTTER

1. Melt the butter in a shallow skillet. 2. Bring it to a simmer. 3. After 5-7 minutes, it should smell nutty & have brown bits on the bottom of the pan.

02 CREAM THE BUTTER & SUGARS

1. Cream the butter, brown sugar, and white sugar until fluffy. 2. Add the eggs one at a time. 3. Then, mix in the vanilla extract.

03 MAKE THE DOUGH

1. Add the flour, baking soda, & salt in 2 batches. 2. Add the pecans & semi-sweet chocolate wafers. 3. Cover & refrigerate for at least 2 hours or overnight.

04 BAKE & DECORATE

1. Once the dough is chilled, roll it into balls. 2. Bake the cookies until they're set on the edges & a bit underdone in the middle. 3. Sprinkle with flaky salt. Enjoy!

PRO TIP!

You can also freeze the cookie dough! Just roll the pecan chocolate cookie dough into balls, freeze, & bake from frozen when you need a sweet treat.

THE SECRET TO MAKING CHEWY CHOCOLATE CHIP COOKIES?

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USE BROWN SUGAR! IT ADDS SO MUCH CHEW. YOU ALSO WANT TO CHILL THE DOUGH FOR AT LEAST 2 HOURS SO THEY STAY NICE & THICK.

CAN I USE WALNUTS INSTEAD?

Yes! Feel free to replace the pecans with toasted walnuts, almonds, or even hazelnuts. They all taste delicious in these cookies!

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!