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Pecan Praline Chocolate Chip Cookies

These cookies are full of ground pecans, brown butter AND chocolate. They're the perfect cookie to bring to a party, or to munch on for a delightful, sweet snack.

*Please note that the prep time does not include making the brown butter, which takes 20 minutes, and can be made up to 4 days ahead of time. Here's how to make it.

Makes about 78 small cookies / serving size: about 3 cookies

Course Dessert
Cuisine American
Keyword cookies for a party, great for cookie exchange
Prep Time 25 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 26 small cookies
Calories 288 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. Place a rack in the center and upper third of the oven and preheat to 350°F.

  2. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
  3. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.
  4. In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.
  5. Add the eggs and mix until it's a smooth batter.
  6. Now add the dry ingredients and mix just until it's incorporated. Set aside.
  7. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.
  8. Fold the ground pecans and chocolate chips into the batter.
  9. Use a small (approx. 1-inch) cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about a tablespoon each.

  10. Bake in the preheated 350°F oven just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.