Chewy Pecan Chocolate Chip Cookies

Serves 5 · 20 min prep · 12 min cook

Ingredients

• 3/4 cup unsalted butter, melted and slightly cooled
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 1 cup pecans, toasted and roughly chopped

Instructions

1. 1Preheat the oven to 350°F and line two large baking sheets with parchment. Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned, 5 to 6 minutes; cool, then roughly chop so you still get big crunchy pieces.
2. 2In a large bowl whisk the melted butter with both sugars until smooth and glossy. Add the whole egg, egg yolk, and vanilla and whisk vigorously until the mixture looks thick and emulsified.
3. 3In a separate bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula just until no flour pockets remain; the dough will be soft and slightly sticky.
4. 4Fold in the chocolate chips and the cooled toasted pecans until evenly studded throughout. Cover the bowl and chill the dough for 20 to 30 minutes so the cookies bake thicker and chewier.
5. 5Scoop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Gently press any stray chips or pecan pieces onto the tops for a bakery look.
6. 6Bake one sheet at a time for 10 to 12 minutes, until the edges are golden brown and the centers still look slightly underdone and puffy. Do not overbake if you want maximum chew.
7. 7Remove from the oven and bang the sheet once firmly on the counter to deflate the centers slightly for that crinkly top. Let the cookies rest on the hot sheet for 5 minutes.
8. 8Transfer to a wire rack to finish cooling. The centers will set into a soft, chewy texture while the toasted pecans stay crunchy against the melted chocolate.