I think I’ve found my favorite cookie recipe! I made these while my mom was visiting and we absolutely loved them. I think the only downside to this cookie recipe is that it doesn’t make quite as many as the recipe I usually use. I definitely will double the recipe next time so I have more to share!
I decided to make these with browned butter and highly recommend doing so! It really added an amazing depth of flavor to them, and now I want to go back and make all of my favorite cookie recipes with browned butter!
You could make these without pecans and have a wonderful chocolate chip cookie, but I personally love the addition of pecans. I’ll admit that I totally forgot about my first batch of pecans, and they got fried. I played it safe by lightly toasting the second batch, and they turned out perfectly!
- 10 tbs butter, melted and browned
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1/2 cup pecans, lightly toasted
- Preheat oven to 325. Line two cookie sheets with parchment paper or a silpat.
- In a small bowl, mix together the flour, kosher salt, and baking soda, and set aside.
- Brown the butter in a medium saucepan. Remove from heat and whisk in the sugars. Pour into a large mixing bowl and allow to come to room temperature before whisking in the vanilla extract, egg, and egg yolk.
- Fold the flour mixture into the sugar mixture until incorporated. Add in the chocolate chips and pecans.
- Drop cookie dough onto the baking sheets, leaving a couple inches between. Bake for 13-15 minutes, or until the edges are light golden brown. Cool on a wire rack and store in a cookie tin.