Ingredients (~18 cookies)
For the Cinnamon-Roasted Pecans
- 1 1/4 cups pecan halves
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon plus 2 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
For the Cookie Dough
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tablespoons molasses
- 2 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/3 cup semi-sweet mini chocolate chips
- 1/3 cup semi-sweet chocolate chips
- Flaky sea salt, for finishing
Roast the Pecans
Set your oven to 350F. On a small baking sheet, toss the pecan halves with the melted butter, granulated sugar, cinnamon, and salt until they’re evenly coated.
Bake them for ~12-15 minutes. You’ll know they’re ready when they are a shade darker and your kitchen smells nutty.
Roasting the pecans this way brings out their natural oils and gives them a much deeper flavor.
Let them cool completely on the pan, then give them a rough chop.
Mix the Cookie Dough
In a large bowl, melt the butter for the dough in the microwave until it’s just melted but not hot to the touch. Whisk in the brown sugar and granulated sugar until they’re fully combined with the butter.
Next, whisk in the egg and egg yolk, followed by the molasses and vanilla extract. The mixture will thicken up noticeably once everything is incorporated.
Add the all-purpose flour, baking soda, and kosher salt to the bowl. Use a rubber spatula to fold the dry ingredients in, stopping when you still see a few streaks of flour. Add the chopped pecans and both types of chocolate chips, and fold just until the dough comes together.
Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least 30 minutes.
This step is important; it allows the flour to hydrate and prevents the cookies from spreading too much in the oven.
Scoop and Bake the Cookies
Line a baking sheet with parchment paper. Use a large cookie scoop – about 3 tablespoons – to portion out the dough.
For the best flavor and texture, you can freeze the dough balls on the baking sheet for a few hours or even overnight.
When you’re ready to bake, keep the oven at 350F. Place the frozen cookie dough balls at least 2 inches apart on the prepared baking sheet.
You don’t need to thaw them.
Bake for ~12-14 minutes. The edges should be set and golden brown, but the centers will look pale and slightly underdone.
This is what you want for a gooey middle.
As soon as you pull the tray from the oven, press a few extra chocolate chips into the tops of the cookies and finish with a sprinkle of flaky sea salt.
Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack to cool completely.
They need this time to set up properly.
Chocolate Chip Pecan Cookies
Ingredients
For the Cinnamon-Roasted Pecans
- 1 1/4 cups pecan halves
- 1 1/2 tablespoons unsalted butter melted
- 1 tablespoon plus 2 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
For the Cookie Dough
- 14 tablespoons unsalted butter 1 3/4 sticks
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tablespoons molasses
- 2 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/3 cup semi-sweet mini chocolate chips
- 1/3 cup semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350F.
- Toss pecans with melted butter, sugar, cinnamon, and salt on baking sheet.
- Roast pecans 12-15 minutes until darkened, then cool and chop.
- Melt butter for dough in large bowl. Whisk in both sugars until combined.
- Whisk in egg, egg yolk, molasses, and vanilla until thickened.
- Fold in flour, baking soda, and salt until few streaks remain.
- Add chopped pecans and both chocolate chips, fold until just combined.
- Chill dough 30 minutes.
- Scoop 3-tablespoon portions onto parchment-lined baking sheet, 2 inches apart.
- Bake 12-14 minutes until edges are golden but centers slightly underdone.
- Press extra chocolate chips into tops and sprinkle with sea salt.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
