Name: Pecan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 110 grams / 3.9 ounces butter, room temperature; 175 grams / 3/4 cup light brown sugar; 40 grams / 2 tablespoons golden syrup; 1 egg yolk; 1 large egg; 190 grams / 1 cup + 3 1/2 tablespoons plain flour; 3 grams / 1/2 teaspoon baking soda; 75 grams chocolate, roughly chopped or chocolate chips; 65 grams / 1/2 cup pecans roughly chopped; 1 teaspoon sea salt

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No chilling need for these pecan chocolate chip cookies that are chewy and speckled with pieces of chocolate. Do you bake much with pecans friends? I’d love to know you’re thoughts!

Thanks to several recipe tests, these cookies are perfectly crispy on the edge and chewy in the center. We love these because the syrup and brown sugar in the dough result in a chewy center and nice crisp edge. In addition, the chocolate chips or chocolate chunks pair beautifully with the pecans making for cookies that feel made for those days where it's cold out and the fact the dough comes together quickly means they're perfect to whip up for lunch boxes or for a quick pick-me-up!

Why you'll love these

Quick prep

The cookie dough comes together quickly and needs no chilling meaning you can bite into one of these cooled cookies within an hour of making the dough.

Crunchy and chocolatey

Firstly, pecans are full of maple flavors and secondly, when paired with chocolate, they seem like a match made in heaven. The crunch of the nuts and pieces of chocolate speckled throughout the cookies will keep you coming back for another and maybe another.

Egg yolk in the dough

An egg yolk might seem an unnecessary ingredient here, but as a result of that yolk, our cookies are given a rich flavor because of the fat in the yolk that combines with the butter for a rich cookie.

Ingredients and substitutions for Pecan Chocolate Chip Cookies

Butter: Room temperature unsalted butter was used here because it helps us control the amount of salt in our cookies, as a result the salt on top of our cookies helps balance out the sweetness of our chocolate. If all you have on hand is salted butter, this would also work, however, it is recommended to minimise adding additional salt.
Brown sugar: Light brown sugar was used in this recipe, though you can substitute in equal measure with dark brown sugar or use half and half for a deep caramel flavor in your cookies. As a result of using brown sugar our cookies are chewy but still have a nice crispy edge, so substituting completely with superfine or caster sugar would result in firmer and sweeter cookies.
Golden syrup: The syrup helps to make our cookies chewy and adding a depth of flavor, you substitute in equal measure with maple syrup or honey.
Eggs: Because eggs help bind, raise and give depth, we use an additional egg yolk which adds a lux to these cookies. We want to ensure they are both room temperature to correctly bind with your cookie dough ingredients and make our dough creamy.
Flour: Plain or all purpose flour was used here for a nice light crumb in our cookies.
Baking soda: This helps our cookies to rise thanks to the brown sugar which baking soda needs to be activated and create nice air throughout those caramel colored cookies.
Chocolate: 56% dark chocolate block was used here because this is less sweet and higher quality than baking chocolate.
Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor with the chocolate. Walnuts would be a good substitute in equal measure.

Equipment needed to make this

Mixing bowl: A medium mixing bowl works perfectly to make the cookie dough.

Hand or stand mixer: To create the cookie dough, it’s best done in a hand or stand mixer to get the batter perfectly creamed before adding the flour in.

Scoop: The scoop used here is 5 centimeters or 1.57 inches in diameter.

Greaseproof paper: Helps our cookies slide right off the tray.

Baking tray: A nice flat baking tray does the trick.

FAQ's for the best Pecan Chocolate Chip Cookies

What is a good substitute for golden syrup?

Honey or corn fructose syrup are both equally as thick in consistency as golden syrup, though all three have a slightly different flavor which means the cookies would taste richer with honey and sweeter with corn fructose syrup.

More cookie recipes you’ll enjoy

Tahini Caramel Chunk Cookies

Caramelized White Chocolate Brookies

Snickerdoodles

How to make:

Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.

Place your butter, golden syrup and light brown sugar in a bowl and beat on medium until pale and fluffy, approximately 3 minutes.

Add in the egg and egg yolk and beat until combined and fluffy, approximately 2 minutes.

Add your flour and baking soda and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.

Toss in the pecans and half the chocolate and stir to combine until they are scattered throughout your cookie dough.

Remove and scoop up a portion, topping the top of your cookie dough into equal balls and place onto your baking tray, finishing by sprinkling over a little sea salt.

Bake for 12 minutes or until golden on the edges.

Remove and allow to cool on the baking tray for a couple minutes before placing on a cooling tray.

Serve alongside your favorite hot beverage.

Enjoy!