Chocolate Chip Pecan Cookies
The ultimate comfort food, these Chocolate Chip Pecan Cookies are rich, buttery, and filled with melty chocolate goodness. Perfect for sharing or enjoying alone, they’re an easy weeknight treat that will satisfy any sweet craving!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 1 cup Pecan Butter
- 1 large Egg
- 2/3 cup Brown Sugar
- 1 teaspoon Baking Soda
- 1/2 cup Pecans
- 1/2 cup Chocolate Chips
Instructions
- First, preheat your oven to 180C/350F. This step is crucial for the perfect bake, ensuring that your cookies turn out golden and delicious.
- Next, line a large baking sheet with parchment paper. This not only makes for easy cleanup but also helps prevent the cookies from sticking.
- In a mixing bowl, combine the pecan butter, egg, brown sugar, and baking soda. Mix thoroughly until everything is well incorporated. You should see a creamy mixture forming that smells irresistible.
- Now, gently fold in the pecans and chocolate chips. Make sure they are evenly distributed throughout the dough, so every bite of your Chocolate Chip Pecan Cookies has that delightful flavor combination.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes. Chilling the dough allows the flavors to meld and helps the cookies maintain their shape while baking.
- Once chilled, scoop out 12 portions of dough and place them on the lined baking sheet. Give them some space as they will spread while baking.
- Press down on each ball of dough to create a cookie shape. This step helps them to bake evenly and achieve that perfect finish.
- Bake the cookies for 10 to 12 minutes, or until the edges are mostly firm. Keep an eye on them; you want them to be lightly golden and not overdone.
- Finally, remove the cookies from the oven and let them cool completely on a wire rack. This step is essential as it allows the cookies to set while still maintaining a soft center.
Notes
- Tip 1: Swap out the pecan butter for either peanut butter or almond butter.
- Tip 2: Leftover cookies can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks.
- Tip 3: Place the cooled cookies in a ziplock bag and store them in the freezer for up to six months.