One of my best friends loves butter pecan ice cream and so I decided to toast some pecans in butter and fold them into my go-to cookie batter. Honestly, you can use walnuts or almonds if you prefer but I enjoy the buttery crunch of the pecans. In fact, you can even slightly burn the pecans and add some extra brown sugar for more depth. The cinnamon and coffee also enrich the chocolate flavor while lending a warm, inviting aroma. This recipe will leave your kitchen smelling divine and your taste buds happy.

Toasted Pecan Chocolate Chip Cookies

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Total Time:25 minutes
  • Servings:12
  • Medium

    Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1.125 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 pinch cinnamon
  • 1/2 teaspoon salt
  • 1/2 tablespoon coffee powder
  • 1/3 cup chopped pecans toasted in butter
  • 1/2 cup chocolate chips
  • teaspoon Sprinkle powdered sugar
Photo by Stephanie Tam
Photo by Stephanie Tam
  • Step 1

    Gather all the ingredients.

    Photo Courtesy of Stephanie Tam
    Photo Courtesy of Stephanie Tam
  • Step 2

    Preheat the oven to 350°F.

  • Step 3

    Cream room temperature butter with both sugars.

    Photo Courtesy of Stephanie Tam
    Photo Courtesy of Stephanie Tam
  • Step 4

    Beat an egg with vanilla extract and gradually pour it in.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 5

    Mix all the dry ingredients together (flour, baking powder, baking soda, cinnamon, coffee powder, salt) and add it to the wet ingredients gradually.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 6

    At this point the mixture should look fluffy and smell like a buttery, sugary, heaven.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 7

    Chop pecans roughly and toast them with butter. Allow them to cool before mixing into the batter.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 8

    Fold cooled pecans and chocolate chips into the batter.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 9

    Scoop the batter onto a cookie sheet buttered and lined with parchment paper.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 10

    Put the cookie sheet in the fridge for 3-5 minutes (optional but highly recommended).

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 11

    Place the cookies in the oven for 10-12 minutes.

    Photo courtesy of Stephanie Tam
    Photo courtesy of Stephanie Tam
  • Step 12

    Remove the cookies from the oven and allow them to cool for 10 minutes. Then sprinkle powdered sugar on top.

    Photo by Stephanie Tam
    Photo by Stephanie Tam
  • Step 13

    I also made a giant cookie with the remaining batter.

    Photo Courtesy of Stephanie Tam
    Photo Courtesy of Stephanie Tam