Description
These Chocolate Butter Pecan Cookies offer a deliciously rich combination of buttery pecan-laden dough and sweet chocolate drizzle. With a tender, slice-and-bake texture, they are perfect for cookie lovers seeking a nutty crunch and smooth chocolate finish in every bite. Ideal for holiday gatherings, parties, or an everyday treat, these cookies balance warm vanilla and brown sugar flavors with the satisfying texture of chopped pecans and melty chocolate chips.
Ingredients
Scale
Cookie Dough Ingredients
- 2 Sticks Butter, softened (approximately 1 cup or 226 grams)
- 1/4 cup Sugar (50 grams)
- 1/3 cup Brown Sugar (about 67 grams)
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour (240 grams)
- 1 teaspoon Water
- 3/4 cups Chopped Pecans (about 90 grams)
- 1 1/2 cups Chocolate Chips (approximately 270 grams)
Instructions
- Prepare the Butter Mixture: 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 a mixer until it becomes smooth and creamy, scraping down the sides of the bowl periodically to ensure all ingredients are well incorporated.
- Add Dry Ingredients and Pecans: Add the all-purpose flour, chopped pecans, and water to the butter mixture. Continue beating until all ingredients are thoroughly combined, forming a cohesive dough.
- Shape and Chill the Dough: Transfer the dough onto a large piece of parchment paper or plastic wrap. Using your hands, shape the dough into a log approximately 10 inches long and 2 inches in diameter. Wrap the dough tightly and refrigerate it until firm, which should take about 2 to 3 hours.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Bake: Remove the chilled dough from the refrigerator and unwrap it. Place the log on a cutting board and use a sharp knife to cut slices approximately 1/4 inch thick. Arrange the slices on the prepared baking sheet with about 1 inch of space between each cookie. Bake in the preheated oven for 14 to 16 minutes, or until the edges turn golden brown. Repeat the slicing and baking with any remaining dough.
- Melt the Chocolate: While the cookies cool, melt the chocolate chips in the microwave in 20-second intervals, stirring after each, until smooth and fully melted. This typically takes about 1 to 1.5 minutes.
- Drizzle Chocolate on Cookies: Use a spoon to drizzle the melted chocolate in a zigzag pattern over each cooled cookie for a decorative and flavorful finish.
- Set the Chocolate: Place the chocolate-drizzled cookies in the refrigerator for about 30 minutes to allow the chocolate to firm up properly.
- Store the Cookies: Once the chocolate has set, store the cookies in an airtight container to maintain freshness and texture.
Notes
- To Make Ahead: The cookie dough can be refrigerated for up to 5 days before baking.
- To Freeze: The dough can be frozen for up to three months. Thaw the dough in the refrigerator before slicing and baking.
- Use parchment paper to prevent cookies from sticking and for easy clean-up.
- Chilling the dough is essential for easy slicing and preventing spreading during baking.
- Drizzling chocolate while the cookies are warm may cause the drizzle to melt; wait until the cookies are fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
