Salted Dark Chocolate Chip Pecan Cookies

Salted Dark Chocolate Chip Pecan Cookies

These salted dark chocolate chip pecan cookies are the perfect blend of sweet and salty, filled with two kinds of chocolate and pecans. Grab a warm cookie and a cold glass of milk and enjoy!

Prep Time15

Cook Time11

Chill Time30

Total Time56

Course: Dessert

Cuisine: American

Servings: - 28

Calories: 292kcal

Author: Abbey McDermott

Ingredients

2½ cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter softened to room temperature
1½ cups dark brown sugar lightly packed
½ cup granulated sugar
1 large egg at room temperature
1 large egg yolk at room temperature
1 tablespoon pure vanilla extract
10-11 ounces dark chocolate chips 1 bag (I love Ghirardelli)
½ cup chopped dark chocolate plus extra for topping (like Ghirardelli 60% bittersweet baking bar)
½ cup chopped pecans plus more for topping
flaked sea salt for topping

Instructions

In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside,
2½ cups all-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, dark brown sugar and granulated sugar. Mix together until creamy and smooth, about 2 minutes.
1 cup unsalted butter, 1½ cups dark brown sugar, ½ cup granulated sugar
Add in the egg, egg yolk, and vanilla, and mix until well combined and light in color.
1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
Slowly add the flour mixture and mix until just combined. Stir in the chocolate chips, chopped chocolate, and pecans.
10-11 ounces dark chocolate chips, ½ cup chopped dark chocolate, ½ cup chopped pecans
Using a 2-tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet and flatten slightly. Press extra chocolate and pecans on top. Chill the cookie dough for 30 minutes.
Preheat oven to 350℉. Bake for 9-11 minutes until lightly browned around the edges. The middle will look slightly underdone. Remove the cookies from the oven and top each one with flaky salt. Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack. Store the cookies in an airtight container.

Notes

Use room temperature butter and eggs to help the ingredients incorporate completely.
Don't skip chilling the dough. Chilled dough doesn't spread as much, and this extra time allows the flavors to blend and develop. You can chill the dough for up to 3-4 days.
To freeze the dough, place the sheet pan of portioned dough in the freezer until firm. Then transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Bake from frozen, allowing an extra 2-4 minutes of baking time.
To freeze the cookies after baking, allow them to cool completely. Freeze until firm. Then, transfer them to a freezer-safe container, layering parchment paper between the layers. Freeze for up to one month. Thaw and enjoy.

Nutrition