Butter Pecan Chocolate Chip Cookies
A buttery orangery chocolaty cookie that is packed full of flavor, nuts and chocolate chips and a ting of orange. So yummy good!
Servings: 48 - 2 inch cookies
Equipment
- Large Mixing Bowl
Ingredients
- 2 TBS butter
- 1 cup pecans (chopped)
- 1 cup butter (softened)
- 1 cup brown sugar
- 4 1/2 TBS white sugar
- 1 egg + 1 egg yolk
- 2 TBS buttermilk
- 1 1/2 tsp vanilla
- zest from 1 orange
- 2 1/2 cups flour
- 1 tsp Kosher salt
- 1 tsp baking soda
- 1 cup semisweet chocolate chips
Instructions
- In a large saucepan, melt the 2 TBS butter.
- Add the chopped pecans and toast, stir regularly until the pecans are toasty and flavorful. About 5 minutes.
- Remove from heat and let cool.
- In a large bowl, add the 1 cup butter and sugars; combine well until creamy.
- Add the eggs, buttermilk, vanilla, and orange zest; combine well.
- In another bowl, add the flour, salt, and baking soda - whisk together
- Add half the flour to the creamed butter/sugar mixture - stir together
- Add the rest of the flour to the creamed butter/sugar mixture, and stir until completely combined. This will be a stiff dough.
- Add the chopped butter toasted pecans and chocolate chips; stir in completely.
- Cover and refrigerate for 1 hour but up to overnight.
- Remove from fridge and preheat oven to 375 degrees.
- Drop by rounded spoonfuls or cookie scoop onto a parchment lined cookie sheet.
- Bake for 9 to 11 minutes
- Remove from oven and let sit on cookie sheet for 2 minutes.
- Transfer to cooling rack to finish cooling.
- Continue until all cookies are baked or store in fridge until ready to cook more.