Cinnamon Pecan Chocolate Chip Cookies: A Cozy Twist on a Classic

👩‍🍳 Instructions

1. 1

   Preheat oven to 300°F (150°C). In a medium bowl, combine pecan halves, melted butter, 2 tbsp light brown sugar, 1 tsp ground cinnamon, and ¼ tsp salt. Toss until evenly coated. Spread on a parchment-lined baking sheet and bake for 10-12 minutes, stirring halfway, until fragrant. Let cool completely.
2. 2

   Increase oven temperature to 375°F (190°C). In a stand mixer with the paddle attachment, cream softened butter, granulated sugar, and 1 cup light brown sugar on medium speed until light and fluffy (2-3 minutes). Scrape down bowl sides.
3. 3

   Beat in the large egg and egg yolk one at a time, mixing well after each. Stir in molasses and vanilla extract until just combined.
4. 4

   In a separate bowl, whisk together flour, baking soda, and ½ tsp salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
5. 5

   Remove bowl from mixer. Fold in chocolate chips and cooled cinnamon-roasted pecans with a rubber spatula until evenly distributed.
6. 6

   Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 9-12 minutes, until edges are golden and centers are slightly soft.
7. 7

   Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.