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Butter Pecan Chocolate Chip Cookies


Butter Pecan Chocolate Chip Cookies

Butter Pecan Chocolate Chip Cookies

Diana Rattray
A few more steps and about 4 or 5 additional minutes makes an extra-special cookie.


  • 8 ounces unsalted butter
  • 1 1/2 cups chopped pecans
  • 2 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup semisweet chocolate chips


Heat the oven to 350 degrees F and line a baking sheet with parchment paper or lightly grease. Melt butter in a medium saucepan or saute pan; pour into a large mixing bowl and set aside. Put pecans in the same saucepan and stir to coat with any butter residue left in the pan. Cook the pecans, stirring, over medium heat until lightly browned and aromatic. Set the pecans aside and let cool completely.

When butter in the mixing bowl has cooled, add the brown and granulated sugars and beat until well blended. Beat in eggs and vanilla until smooth and well blended. Slowly beat in the flour, baking soda, and salt until blended, then stir in the chocolate chips and toasted pecans.

Scoop tablespoonfuls onto the prepared baking sheet. Bake for 9 to 12 minutes, until lightly browned around the edges. Remove to a rack to cool completely.
Makes about 4 dozen, depending on size.

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