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Chocolate Chip Pecan Cookies

These rich, chewy chocolate chip cookies are made with melted butter, molasses, and cinnamon-roasted pecans. The recipe uses two types of chocolate chips and doesn't require a stand mixer.
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Prep Time: 15 minutes
Cook Time: 14 minutes
Chill + Cooling Time: 50 minutes
Total Time: 1 hour 19 minutes

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.

Notes

For best results, freeze dough balls before baking. Cookies will be gooey in center when properly baked.
Tried this recipe?Leave a comment below & let me know!