More cookie testing! Inspired by Broma Bakery’s candied walnut chocolate chip cookies, I made candied pecans to add to this chocolate chunk cookie. It adds such a great element to this cookie.
Just mix pecans with brown sugar, a little corn syrup, cinnamon, salt and butter in a saucepan over medium heat until everything is melted. Cool on parchment paper. Chop it up and add to the cookie dough.
I love caramel too. I just had to add in some with the chocolate in the cookies. So I also chopped a sea salt caramel chocolate bar from Ghirardelli! Omg. These were ridiculously good! Candied pecans, caramel chocolate, and dark chocolate put these cookies over the top!
This is one recipe that must be tried. If you’re a fan of chocolate chip cookies, then these cookies are a must!
Chocolate Chunk Cookies with Candied Pecans and Sea Salt Caramel
Ingredients
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 sticks butter, melted
- 2 tsp vanilla
- 1 egg
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 bars semi-sweet chocolate
- 1 bar sea salt caramel chocolate
- candied pecans
Candied Pecans
- 1/2 cup pecan halves
- 1/4 cup brown sugar
- 1 tbsp butter
- 1 tbsp corn syrup
- 1/4 tsp salt
- 1/4 tsp cinnamon
Instructions
Candied Pecans
- In a pot, combine all ingredients over medium heat. Heat until sugar and butter is melted. pour onto a parchment covered pan. cool completely. Chop pecans and set aside until ready to use.
Cookies
- Heat oven to 375 degrees. In a bowl or stand mixer, beat butter, sugars, egg, and vanilla. Stir in dry ingredients, and mix well. Chop chocolate bars. Add chocolate and candied pecans to the cookie dough. Use a cookie scoop and scoop out cookie dough onto a cookie sheet. Bake for 8-9 minutes or mostly baked. Halfway through the baking process, bang the pan on the oven racks. This will cause the chocolate to run out onto the cookies. Remove cookies before they fully bake. They will keep baking outside of the oven. Cool on a wire rack.
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