These easy Pecan Chocolate Chip Cookies include a chewy center and crispy edges thanks to an additional egg yolk. Whipped up in under 1 hour makes these ideal for any occasion.
Table of Contents
Ingredients and substitutions for Pecan Chocolate Chip Cookies
- Butter: Room temperature unsalted butter was used because it helping to control the amount of salt in our cookies. Replacing with salted butter also works, however, it is recommended to avoid adding extra salt.
- Brown sugar: Light brown sugar is best, though can replaced in equal measure with dark brown sugar or use half and half. 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 results in a nice light crumb in our cookies.
- Baking soda: This helps our cookies rise thanks to the brown sugar which baking soda needs to be activated.
- Chocolate: 56% dark chocolate block was used because it 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.
See recipe card for quantities.
How to make Pecan Chocolate Chip Cookies:
Step 1: Whip: The butter, sugar and golden syrup until pale and fluffy.
Step 2: Eggs: Add the egg and egg yolk and whip until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients and beat on low until just combined.
Step 4: Chunks: Stir in the pecans and half the chocolate chunks until just combined.
Step 5: Roll, press and bake: Roll into cookie balls and press the tops into more pecan and chocolate chunks. Bake until golden.
Step 6: Cool and serve: Remove and allow to cool fully before serving up and enjoying!
FAQ's for the best Pecan Chocolate Chip Cookies
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 youโll enjoy
Pecan Chocolate Chip Cookies
Ingredients
- 110 grams / 3.9 ounces butter room temperature
- 175 grams / ยพ cup light brown sugar
- 40 grams / 2 tablespoons golden syrup
- 18 grams / 1 egg yolk room temperature
- 55 grams / 1 large egg room temperature
- 190 grams / 1 cup + 3 ยฝ tablespoons plain flour
- 3 grams / ยฝ teaspoon baking soda
- 75 grams / 2.65 ounces chocolate roughly chopped or chocolate chips
- 65 grams / ยฝ cup pecans roughly chopped
- 1 teaspoon sea salt
Instructions
- 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!
Notes
- Chocolate: 56% dark chocolate block was used because it is less sweet and higher quality than baking chocolate and compliments the pecan flavor best. Feel free to replace with milk chocolate chunks or chips here.
- 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.
- Brown sugar: Light brown sugar is best, though can replaced in equal measure with dark brown sugar or use half and half. 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.
- Scoop: The scoop used here is 5 centimeters or 1.57 inches in diameter for medium homemade cookies.
Nutrition
Subscribe to receive aย free weekly newsletterย using seasonal produce as well as exclusive content!
MADE IT AND LOVED IT?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply