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Chocolate chip cookies with glazed pecans stacked on a tray with nuts and chocolate chips laying around.
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Chocolate Chip Cookies with Glazed Pecans

Soft chocolate chip cookies meet sweet glazed pecans for the ultimate balance of chewy, nutty, and buttery. A homemade cookie with a sweet caramel crunch.
Prep Time45 minutes
Total Bake Time26 minutes
Chill20 minutes
Total Time1 hour 31 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 32 cookies
Calories: 218kcal
Author: Barbara Hall

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 using pecan halves, chop them into slightly smaller pieces. Line a sheet pan with parchment paper so the glazed pecans are ready to cool once finished.
  • Using an 8-inch frying pan, combine the brown sugar, butter, cinnamon, and salt over medium heat. Stir until melted, then bring to a soft boil. Continue stirring until the mixture reduces by about half and thickens, about 10 minutes.
  • Add the pecan pieces and stir to coat them evenly. This will take a few minutes as the glaze thickens. You want most of the butter-sugar mixture to cling to the pecans, with very little glaze left in the bottom of the pan. Transfer the 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 whisk to combine.
  • Add the cubed butter to the mixer bowl and cream on medium speed for one to two minutes, until soft peaks form. Add the sugars 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, mixing until just incorporated. 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 12 mounds of dough onto a prepared sheet pan. Bake at 350°F (175°C or 180°C) for 12–14 minutes, until the edges are set and the centers are still slightly soft. Transfer the cookies to a cooling rack.

Notes

  1. Bake until the edges are set and lightly golden, and the centers still look slightly soft. The cookies will continue to firm up as they cool.
  2. Chilling the dough for about 20 minutes helps control spread and gives the cookies a thicker, softer center.
  3. Make sure the glazed pecans are cooled and separated before adding them to the dough so they distribute evenly.
  4. Mix the flour in just until incorporated to keep the cookies soft and tender.
  5. Using both milk and semi-sweet chocolate chips gives a balanced flavor that is not overly sweet.

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 228IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg