There’s a little secret to these white chocolate chip pecan cookies, they’re also flavoured with a delicious homemade chai spice blend. The combination of chai and white chocolate is a match made in heaven, then of course you need a little crunch, which is where the pecans come in.
Why you’ll love these pecan cookies
These brown butter cookies scream fall, and will give you all of the warm and fuzzy feelings of the season. It might sound like there is a lot happening, from white chocolate to chai to pecans to brown butter… but once you take your first bite you’ll find that everything in these spiced pecan cookies are there for a specific reason, and that it makes one heck of a delicious cookie!
Ingredient notes
- To add even more depth to these cookies, you will make brown butter. This first step alone will have your house smelling irresistible!
- I recommend making your own chai spice blend, it’s really easy and you probably have all the spices in your cupboard. See the notes section on exact measurements.
- The sweetness from the white chocolate really complements the chai flavour and doesn’t overpower the pecans either. I love using a mix of chopped white chocolate and white chocolate chips. Save the chopped white chocolate to put on top of the cookies before they bake so you get those perfect pools of chocolate on top!
- These fall cookies needed a little texture which is where pecans come in. Roughly chop the pecans so you get some in every bite!
Storage tips
The white chocolate chip pecan cookies will keep for 3-5 days when stored in an airtight container. Though they are best eaten within 3 days of baking them. I like to warm them up in the microwave for 10-15 seconds to pretend they’re fresh from the oven!
Freezing the cookie dough
You can very easily freeze the cookie dough to bake at a later date. To do this, chill the cookie dough balls in the fridge for 1 hour until firm. Then place them in a freezer-safe ziplock bag, removing as much air as possible. They will be good in your freezer for 3 months. When baking, simply remove the cookies from the freezer while your oven preheats & bake for the full 14 minutes.
Other cookie recipes you might like
Ingredients
- 175 g All Purpose Flour
- 3 tsp Chai Spice*
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 150 g Butter browned
- 150 g Brown Sugar
- 50 g White Sugar
- 1 Egg
- 1 tsp Vanilla Bean Paste or extract
- 1 cup White Chocolate Chips
- ½ cup Pecan Pieces
Instructions
Brown Butter
- In a medium saucepan, over medium heat, melt the butter. Once melted, let it get foamy, stirring every 30 seconds or so.
- Do this for 3-5 minutes, or until the butter starts changes to an amber colour. Stir for 30 more seconds, then pour into a clean bowl and let it cool for at least 20 minutes.
White Chocolate Chip Pecan Cookies
- In a medium bowl, add the flour, baking soda, baking powder, chai spice, and salt. Set aside.
- Add both sugars to a mixing bowl, then add cooled browned butter. Mixing until combined.
- Add egg & vanilla, mixing until light.
- Add the dry ingredients and mix (or fold by hand) until the flour is almost incorporated. You still want to see some spots.
- Add the white chocolate and pecan pieces and fold until combined.
- Scoop the cookies onto a parchment lined tray, cover with cling wrap and place in the fridge for 1 hour.
- Preheat oven to 350, then bake cookies for 12-14 minutes.
- Remove from the oven and bang the pan on a bench 3-5 times, then let cool on the tray for 5 minutes before transferring to a cooling rack (or eating).
Notes
4 tsp Ground Cardamom
2 tsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Ground Nutmeg
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