There's something charming about taking a classic and giving it a sweet Southern spin. These chocolate chip cookies start with buttery dough, then fold in crunchy, caramelized glazed pecans for that extra bite of sweetness. Every cookie comes out soft in the middle with crisp golden edges. My husband stood by the cooling rack, giving me that "can I have just one" look and I of course said yes!
I wanted to mix things up with something a little special, so I combined milk and semi-sweet chocolate chips with glazed pecans. The result? A chewy, buttery cookie that's perfectly chocolatey and nutty.
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Ingredients You Will Need
Glazed Pecans
- Light brown sugar
- Ground cinnamon
- Kosher salt
- Butter unsalted
- Pecans
Cookies
- Butter unsalted
- Dark brown sugar
- Sugar white
- Eggs
- Vanilla Extract
- All-purpose flour
- Corn starch
- Baking soda
- Kosher Salt
- Semi-Sweet chocolate chip
- Milk chocolate chip
- Glazed Pecans
Tip! Store-Bought Glazed Pecans
Some stores sell glazed pecans, but some of them I think are better for snacking and not really what I am looking for in my cookies. These are easy to make at home and are one of those little extras that make a big difference in the taste of your cookies.
How to Make Glazed Pecans
I chopped my pecans into smaller pieces before glazing them. The glaze seems to stay on better if I don't chop them after they've cooled.
I used an 8 in. frying pan for glazing the pecans on the stove. You will also want to take a sheet pan and lay a piece of parchment paper on it for cooling the pecans once they are glazed.
1. Add the light brown sugar, butter, cinnamon, and salt to the frying pan over medium heat to melt and combine all the ingredients.
2. Bring the ingredients to a low boil. The goal is to have the mixture reduce by half.
3. Add the chopped pecans and stir continuously so you are coating all the pieces of pecans. This will take a couple of minutes for the coating of the pecans and reduce even more.
4. At this point most of the glaze is on the pecans. You want to stir until there is very little of the liquid glaze left in the bottom of the pan.
5. Take the pan off the heat. I use a wooden spoon to drop them onto the prepared sheet pan. Try to separate them so you don't end up with clumps of pecans. This way when you add them to the cookie dough they will spread throughout the cookie dough.
Step-by-Step Instructions
These cookies are easy to put together. I like to have everything prepped and within reach before I start mixing.
Prepping
In a bowl weigh or measure the dark brown and white sugars and set the bowl aside. In another bowl weigh or measure the flour, cornstarch, baking soda, and the salt, then run a whisk through to blend.
Mix the Cookie Dough
1. Cube the butter into your mixing bowl.
2. Cream the butter for a minute or two, until you have soft looking peaks.
3. Add the sugars and mix on a medium mixer speed for 3 minutes.
4. Now, add the vanilla extract and one of the eggs. Mix well before adding the second egg. Scrape down the sides and across the bottom of the bowl, then mix for another second or two.
5. Turn the mixer down to a low speed and add the flour mixture about a third at a time. Mix until just incorporated.
6. Finally, add both chocolate chips and the glazed pecans and mix for 5 seconds. I take a spatula and make sure the chips and pecans are evenly distributed.
Chill the cookie dough for about 20 minutes, just enough for the butter to firm up slightly without making the dough hard.
Scoop and Bake
Preheat oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scooper place 12 mounds onto one of the prepared sheet pans.
Bake for 12-14 minutes and then move them to a cooling rack once out of the oven.
Enjoy!
Oh Those Chocolate Chips!
Who made the original Chocolate Chip Cookie?
The original cookie was created and baked by a woman named Ruth Wakefield back in the 1930s. Here is a link to that recipe courtesy of The New England Today Food.
What is the history of the Chocolate Chip?
I found a two website that gives a brief history of the development of the chocolate chip. They are a short read: The History of Chocolate Chips! on Back Then History and The First "Chocolate Chip" Was a Molasses Candy on the Smithsonian Magazine.
What brand is the best Chocolate Chip for cookies?
How are you choosing which brand will give you the best cookie with so many brands out there? I found a site that offers a breakdown on the chocolate chip brand war :-): The Best Chocolate Chips for Baking Cookies and More
FAQs
I store them in an air-tight container with parchment paper between the layers. This way the edges stay crisp and the centers stay soft and a little chewy.
Absolutely! Roasting nuts always gives them and added layer of flavor.
A Few Other Chocolate Chip Cookies
Recipe
Chocolate Chips with Glazed Pecans Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
Glazed Pecans
- 1 cup (99 g) Pecans chopped
- ¼ cup (55 g) Light brown sugar
- 3 Tablespoons Butter unsalted
- ⅛ teaspoon Kosher salt
- ¼ teaspoon Ground cinnamon
Cookies
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (220 g) Dark brown sugar
- ½ cup (100 g) Sugar white
- 2 Eggs
- 2 teaspoon Vanilla extract
- 2 ½ cups (312.5 g) All-purpose flour
- 2 teaspoon Corn starch
- 1 teaspoon Baking soda
- ½ teaspoon Kosher Salt
- ½ cup (87.5 g) Semi-Sweet chocolate chip
- ½ cup (87.5 g) Milk chocolate chip
- 1 cup (112 g) Glazed Pecans
Instructions
Making Glazed Pecans
- If the pecans you purchased are halves, chop them into slightly smaller pieces. Prepare a sheet pan lined with parchment paper to cool the glazed pecans once they're finished.
- Using an 8-inch frying pan, add the light brown sugar, butter, salt, and cinnamon. Over medium heat, stir to combine all the ingredients. Bring the mixture to a soft boil, stirring regularly, until the sugar and butter reduce by about half and start to thicken. This takes around 10 minutes on my stove.
- Add the pecan pieces and stir to coat them evenly. This takes a few minutes. You want most of the butter-sugar mixture to cling to the pecans, with very little glaze left at the bottom of the pan. Transfer the glazed pecans to the prepared sheet pan and spread them out so they don't clump together. Let them cool while you make the cookie dough.
Making the Cookies
- Weigh or measure the light brown and white sugars into a bowl and set aside. In another bowl, weigh or measure the flour, cornstarch, baking soda, and salt, then run a whisk through to blend.
- Cube the butter into the mixer bowl and cream it on medium speed for one to two minutes, or until soft peaks form. Add the sugars to the creamed butter and mix on medium speed for about 3 minutes. Add the vanilla extract and one egg, mixing well before adding the second egg.
- Turn the mixer to low speed and add the flour mixture about one-third at a time. Mix until just incorporated, then add the semi-sweet and milk chocolate chips along with the glazed pecans. Mix for about 5 seconds, then use a spatula to evenly distribute the mix-ins if needed. Chill the dough for 20 minutes.
- Using a medium cookie scoop, place twelve mounds of dough onto a sheet pan. Bake at 350°F (175°C or 180°C) for 12-14 minutes. Once baked, transfer the cookies to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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