Chocolate Chips with Glazed Pecans Cookies

5 from 1 vote

Chocolate Chips with Glazed Pecans Cookies

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

Total Bake Time26

Chill20

Total Time1 31

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 218kcal

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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