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Butter Pecan Chocolate Chip Cookies

By: Jessica Williams from familycookierecipes.com
Butter Pecan Chocolate Chip Cookies
Butter Pecan Chocolate Chip Cookies

"Butter Pecan Chocolate Chip Cookies are all the goodness of a traditional chocolate chip cookie recipe with the indulgent addition of toasted brown sugar butter pecans! If you like butter pecan ice cream you’ve GOT to try these Butter Pecan Chocolate Chip Cookies! I am not usually a cookie dough person, but as I was making these, they smelled so amazing I couldn’t help but snatching a few bites of the dough. The scent of the cookies baking is heavenly too- my family was going crazy waiting for them to be cooled off enough to eat!"

Yields36 cookies

Preparation Time20 min

Cooking Time10 min

Ingredients

  • 1 cup butter, softened
  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  1. Add 1/2 cup (1 cube) of butter to a frying pan on medium heat. Let cook until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup brown sugar. Decrease heat to medium-low and let cook (stirring occasionally) while you assemble the rest of the cookie dough.

  2. In a mixing bowl combine the remaining 1/2 cup of softened butter and the granulated sugar and remaining 2/3 cup brown sugar until creamy. Add in eggs and vanilla. In a separate bowl combine all of the dry ingredients except the chocolate chips. Add dry ingredients to mixing bowl in 3 parts, mixing as you go until it's all added.

  3. Take the buttery-pecan mixture in the frying pan and pour it into the mixing bowl. Mix to combine. Dough will be very soft and more the consistency of muffin batter, rather than cookie dough. Put the entire mixing bowl in the freezer for 15 minutes to firm it back up.

  4. Preheat oven to 350 degrees F.

  5. After dough has chilled, attach bowl back to the mixer and add in chocolate chips. Scoop dough out in 1.5 TBSP portions onto a cookie sheet lined in parchment paper.

  6. Bake cookies for 10 minutes, allowing them to sit an extra 2-3 minutes on the tray once they come out of the oven. Transfer to a cooling rack.

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