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
Gather all the ingredients.
Preheat the oven to 350°F.
Cream room temperature butter with both sugars.
Beat an egg with vanilla extract and gradually pour it in.
Mix all the dry ingredients together (flour, baking powder, baking soda, cinnamon, coffee powder, salt) and add it to the wet ingredients gradually.
At this point the mixture should look fluffy and smell like a buttery, sugary, heaven.
Chop pecans roughly and toast them with butter. Allow them to cool before mixing into the batter.
Fold cooled pecans and chocolate chips into the batter.
Scoop the batter onto a cookie sheet buttered and lined with parchment paper.
Put the cookie sheet in the fridge for 3-5 minutes (optional but highly recommended).
Place the cookies in the oven for 10-12 minutes.
Remove the cookies from the oven and allow them to cool for 10 minutes. Then sprinkle powdered sugar on top.
I also made a giant cookie with the remaining batter.