Make Ahead

Pecan Chocolate Chunk Cookies

November  6, 2021
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Photo by Elspeth Chalmers
Author Notes

Chewy, crunchy, sweet and satisfying, these cookies will be your new weeknight favourite.

Brown butter gives them a complex caramelized flavour that will set these apart.

For the chocolate chunks, I recommend Lindt 70% dark chocolate bars which are thin and easy to break into chunks, but any semi-sweet chocolate chunk (or even chocolate chip!) will work here. —Elspeth Chalmers

  • Prep time 45 minutes
  • Cook time 12 minutes
  • Serves 16
Ingredients
  • 1 1/2 cups unbleached all-purpose flour (200g)
  • 1/4 teaspoon Diamond Crystal kosher salt (4 g) [If using any other type of salt, use half the amounts recommended]
  • 3/4 teaspoon baking soda
  • 3/4 cup unsalted butter (1 1/2 sticks or 169 g)
  • 1 cup packed brown sugar (200g)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 6 ounces bittersweet chocolate, broken by hand into chunks (170g)
  • 1/3 cup pecan pieces
In This Recipe
Directions
  1. Add butter to a pan on medium heat. Cook, swirling often and scraping the bottom, until butter has completely melted, foamed, and brown bits have begun to appear on the bottom (about 5 minutes).
  2. Remove butter from heat and pour into a large heatproof mixing bowl. Set in the fridge to cool (about 20 minutes).
  3. Preheat oven to 375 degrees Fahrenheit. Line 3 baking sheets with parchment paper (or 1 and bake in batches).
  4. Mix together the flour, salt, and baking soda in a large bowl. Set aside.
  5. In a large mixing bowl, combine the sugars, being sure to use a whisk or fork to break up any clumps.
  6. Once the butter has cooled, remove from fridge and add the sugar mixture. Using an electric mixer, beat together the sugars and butters until combined. The mixture should be light and pillowy.
  7. Add the eggs to the mixture and beat until combined.
  8. Gently fold in your flour mixture to the butter mixture a little bit at a time until combined.
  9. Fold in your chocolate chips and pecans.
  10. Using a 1 1/2 ounce scoop (3 tbsp), scoop cookies onto baking sheets, leaving about 2 inches of room around each cookie.
  11. Bake cookies 8 to 12 minutes, rotating the pans if you have any hot spots in your oven. Cookies will be lightly golden with some browning around the edges.
  12. Let cool 2-4 minutes on a cooling tray and enjoy! Pro tip: store in an airtight container with 1/3 a slice of bread to keep these soft.

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