Description
Delight in these rich and buttery Chocolate Butter Pecan Cookies, featuring a perfect blend of smooth butter, crunchy pecans, and luscious chocolate chips. Perfectly sliced and baked to golden perfection, these cookies are finished with a drizzle of melted chocolate for an irresistible treat that’s perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 2 sticks butter, softened
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon water
- 3/4 cup chopped pecans
- 1 1/2 cups chocolate chips
Instructions
- Mix Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, sugar, brown sugar, salt, and vanilla extract. Beat the mixture with the mixer until smooth, scraping down the sides occasionally to ensure even mixing.
- Add Dry Ingredients and Pecans: Add the flour, chopped pecans, and water to the buttery mixture. Beat until all the ingredients are well combined into a cohesive dough.
- Shape Dough Log: Transfer the dough onto a large piece of parchment paper or plastic wrap. Using your hands, shape it into a log approximately 10 inches long and 2 inches in diameter. Wrap tightly and refrigerate for 2 to 3 hours until firm.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice Cookies and Bake: Remove the dough log from the fridge and unwrap it on a cutting board. Using a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the slices on the baking sheet, spacing them about 1 inch apart. Bake for 14 to 16 minutes, until the edges turn golden brown. Repeat baking with remaining slices.
- Melt Chocolate: While the cookies cool, melt the chocolate chips in the microwave in 20-second intervals, stirring between each until smooth and fully melted (about 1 to 1.5 minutes total).
- Drizzle Chocolate: Using a spoon, drizzle the melted chocolate in a zigzag pattern over each cooled cookie for a decorative and delicious finish.
- Chill to Set Chocolate: Place the chocolate-drizzled cookies in the refrigerator for about 30 minutes to allow the chocolate to harden and set.
- Store Cookies: Once the chocolate has firmed up, store the cookies in an airtight container to maintain freshness.
Notes
- Make Ahead: The cookie dough can be refrigerated for up to 5 days before slicing and baking.
- Freezing: Dough can be frozen for up to 3 months. Thaw completely in the refrigerator before slicing and baking.
- Cookie Thickness: For thicker or thinner cookies, adjust slicing thickness accordingly but adjust baking time if thinner or thicker.
- Nut Variations: Pecans can be substituted with walnuts or other nuts if preferred.
- Chocolate: Use semi-sweet or dark chocolate chips for less sweetness, or milk chocolate for a sweeter variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
