Ingredients

2 tablespoons unsalted butter

1 cup chopped pecans

1 cup unsalted butter melted

2.5 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

4.5 tablespoons sugar

1 cup light brown sugar

1 large egg

1 large egg yolk

2 tablespoons buttermilk can substitute whole milk

1.5 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

Instructions

Melt 2 tablespoons butter in a small skillet over medium heat and add 1 cup chopped pecans. Cook about 5 minutes until the pecans are toasted and fragrant. Remove from heat and set aside.

In a large mixing bowl, add 2.5 cups bread flour, 1 teaspoon salt, and 1 teaspoon baking soda. Whisk to combine and set aside.

Melt 2 sticks of butter on the stove-top or in the microwave. Combine 2 sticks melted butter, 4.5 tablespoons sugar, and 1 cup packed brown sugar in the bowl of a food processor and pulse until mixed well. Or use a mixer.

With the food processor running, add in 1 large egg, 1 large egg yolk, 2 tablespoons buttermilk, and 1.5 teaspoons vanilla. Turn off food processor after last addition.

Add the sugar/butter mixture to the flour mixture and stir by hand just until combined.old in 1 cup buttered pecans and 1 cup semi-sweet chocolate chips until incorporated throughout the dough.

Cover and chill dough in the fridge at least an hour, but I recommend chilling overnight for best results.

When ready to bake your cookies, preheat the oven to 375 degrees F. Using a cookie dough scoop or a full tablespoon, scoop dough onto a parchment lined baking sheet. Bake in oven for 9-11 minutes or until your cookies are golden brown. Let cool on tray for a minute or 2 and then transfer to a wire cooling rack. Enjoy!