Secret Obsession: Chocolate Chip Butter Pecan Cookies & Milk

chocolate chip cookies 5
I have a secret. I’m obsessed with chocolate. On any given day there can be upwards of 30 pounds of chocolate in our house. That doesn’t include powdered chocolate, chocolate chips or chocolate decorations. You could say, I collect chocolate…collecting is better than hoarding, right? I love to experiment with different brands and varieties, local and international. I’m actually becoming a bit of a chocolate connoisseur.

chocolate chip collage

Keeping the chocolate in the house during the summer has been quite a challenge because we don’t have central air conditioning. You’ve never seen anything so absurd as watching me drag cases of Valrohna and Callebaut from room to room to make sure it’s at the stored at just the right temperature. Needless to say, the drop in temperature has been quite welcome in this regard. The funny thing is that I actually use all of the chocolate we buy.

chocolate chip cookies 2

I don’t know about you but the change from summer to fall generally heightens my cravings for all things rich, chocolate and buttery. Chocolate chip cookies, invented in New England, are a staple. I regularly make batches and freeze them so that we always have plenty on hand when a craving strikes. It’s always great to make them with local butter and farm fresh eggs and eat the finished product with a glass of cold, refreshing milk from a New England dairy. Here’s one of my favorite recipes.

Chocolate Chip Butter Pecan Cookies and Milk

227 grams or 2 sticks butter at room temperature
155 grams good bittersweet chocolate, chopped
1 cup chopped pecans, sauteed in butter and brown sugar and cooled
300 grams flour
1 tsp. baking soda
1 tsp. salt
156 grams sugar
110 grams brown sugar
2 large eggs
2 tsp. vanilla

Preheat oven to 375 degrees.

Sift dry ingredients and set aside.

Mix the butter with the sugars until fluffy. Add the sugars. Beat in the eggs and vanilla.
Gradually add the dry ingredients and mix until just blended.
Stir in the chocolate chips and the pecans.

Drop by heaping spoonfuls onto sheet pans lined with silicone baking sheets. Bake 10-12 minutes.

That’s my secret. I’m snacking on a piece of Cote d’Or Noir de Noir as I write this post. But after seeing these pictures, I think I need a cookie.

chocolate chip cookies 1

What’s your favorite food obsession?


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  1. OH…..I have made the mistake of reading this during the 3:00 slump hour at the office when my mind starts pondering what chocolate treat I’d like to carry me through to dinner 🙂 These look lovely! Beautiful photos, too.

  2. I have insomnia and now I’m wide awake wishing I had one of your cookies! What a great idea to cook the pecans in butter. YUM!!! I have many food obsessions but love, love, love Michel Cluziel.

  3. i was going to make a sour cream coffee cake, but this post just changed my mind. these cookies look a bit too inviting. i may have to hide a secret stash because i don’t think they’ll stick around my house for too long.

  4. 30 pounds! Wow!

    I was thinking about chocolate chip cookies a little earlier and decided that I had no business baking them with all the carbs that I’ve eaten today.

    These pictures are making my earlier decision a little harder to stick to. : )

  5. Ah…I bought an old glass milk jug like yours a couple of weeks ago. I’ve been gulping down more than my share of cookies and milk ever since. It’s just too pretty to leave it alone.

    I love your photography and your photo styling and I’m so thrilled to uncover your little corner of the world. I have to say, although these cookies in particular look heavenly, what impresses me most is your ability to arrange your shots in such beautiful color/texture groupings. You are so good at this!

  6. Kim- Thanks for your comments. Believe it or not it’s a new milk bottle. There’s a number of farms around New England that still sell the milk in glass bottles. I know of at least one that still delivers milk in a truck!

  7. I’m always looking for great chocolate chip cookie recipes and I love them with nuts! I’m with you, if any this weather has assuage my worries about my chocolate in the pantry. Yes, I collect chocolate too. My favorites are Valrhona, Scharffenberger and Callebaut.

  8. Your cookies look divine! There’s nothing more comforting (and delicious) than a warm batch of chocolate chip cookies! You may have just tempted me into making some myself. Love your blog… beautiful photography 🙂

  9. Wow! Your cookies are irresistible and your photography is inspiring. I love the use of the milk bottle with the cookie stack.

  10. Oh wow, I’m so jealous of all of your chocolate! I cracked up at the thought of you relocating it all around your house during the summer 🙂 You must be loving today’s snowy weather!

    The cookies look marvelous! I love trying new ccc recipes so these are going on my to-bake list for sure!

  11. I haven’t baked a cookie in so long, so I spent extra time drooling over this post. What a wonderful site you have — delicious recipes, amazing photos, and great thoughts!

    I also just read an article about a slow comeback of old time milk delivery in certain areas. I have no idea if anything like that is available where I live, but I love that you get your milk in bottles.

    I agree with whoever said cheese was their obsession. I can’t pass up cheese. Or chocolate for that matter 🙂

  12. what a beautiful blog. I lived in MA. went to college there. Moved from sunny hot Brazil to go to college in New England. can you believe it? it was worth it.

  13. My word these are some delicious looking photographs. I don’t know how I came upon this northern blog but it is now bookmarked as one of my favorites. Much obliged for the recipe!

  14. I have to say I agree with the other comments, your cookies look divine,and the photography is exceptional. I have an obsession…chocolate,cheeese, wine take your pick! Thanks for your visit to Mimi’s Kitchen.

  15. I agree with Karine. A chocolate obsession is one of the best things that can happen to you (except for maybe one of these cookies. Divine!

  16. El, these cookies are out of control. And your pictures! To top it all off, this seemingly innocent line in the recipe: “chopped pecans, sauteed in butter and brown sugar” – that alone has me salivating.

    Also, I just learned last week that the chocolate chip cookie is a New England invention. Thanks for confirming that here, and for the link.

  17. Cote d’Or Noir de Noir is my absolute favorite. There are so many chocolate chip cookie recipes available, but I love the addition of buttered pecans. I could eat mountains of them on their own, but I can only imagine what great flavor and texture they give to a cookie. Cannot wait to try these out.

  18. Hmmm, I thought folks in New England had basements most often, no or yes? Anyway, I often have a couple of slabs of Callebaut around as well with an order of central air on the side. he he For baking and for eating. yes I do that. Have you had the little Lindt dark chocolate bar with fleur de sel? Oh my goodness it is delicious and sort of rounded flavoring with the salt. Its not expensive either if you can find it. I would love a cookie as a finishing touch. Guess I need to make some of those, maybe w/ sea salt. yea.
    Thank you for stopping by for a visit.

  19. I’ve been admiring this site for a few months now. I find it incredibly inspirational!!! Your photos are absolutely amazing and I just love your style. I also made one of your ice creams and it came out soooooo good!!!

  20. El, I love your photographs. The addition of the milk bottle is beautiful and the arrangement is fantastic. Delicious and divine! Magnifico!!

  21. Exactly what I’ve been looking for. How can I make sure my cookies look like this when they’re done. Any tips?

  22. Buttered pecans?? Oh my lord, YES. To be perfectly honest, I’m not a huge fan of chocolate chip cookies – somehow, they always seem a little boring to me. But not these, not with buttered pecans and visions of your wonderful chocolate! Thanks for sharing your favorite recipe, this is going to be a must-try for me.

  23. my gosh!! i’m so lucky to find ur blog!!! seriously this is something that makes me so happy!! love all ur recipes and photos! and Music!!

    thanks alot for visiting mine .. wish you all the best.. and those cookies now are on my agenda!

  24. What amazing cookies! You capture the mood and feeling of chocolate chip cookies perfectly. I’d like to gobble some up right now!!!

  25. Amy Ruth- many NE houses do have basements, ours does not. I’d love to find a refrigerator that allows me to keep chocolate at the exact temperature and absent humidity needed to prevent bloom. If you come across anything, please let me know.

    Audrey, let’s see…melt the butter, toss the chopped pecans in the butter until heated through, sprinkle brown sugar on top and stir until slightly caramelized. Cool on parchment before adding. I usually whip the butter and sugar on high with the whisk attachment before switching to the paddle and completing the recipe. Lastly, I use a use an ice cream scoop to make golf ball size rounds and place them on a silicone baking sheet. The length of time you bake the cookies at will vary depending upon your oven. Ours is very hot and uneven so I have to bake each sheet separately to get good results.

    It’s a bit of trial and error on length of time. Let me know how they turn out!

  26. I can almost picture the melty chocolate oozing out when when you break the cookie in half! Yum!!!I want one!

  27. Cookies are such a happy childhood treat. I remember when a fresh-baked chocolate chip cookie was the magic cure to a rough day at school. I don’t know if it’s an obsession, but an ingredient I’ve been really appreciating lately is quinoa.

  28. Hi Jackie- I recommend adding enough to suit your own taste. We use maybe a tbs. butter and sugar. You may like them sweeter.

  29. Regarding the pecans, I use about 1 tbs. of melted butter and about 1-1 1/2 tbs of brown sugar. u can make them any way you like, to suit your taste.

  30. Hello!
    Do you use cups for your measurements? If so, would you mind sharing what the quantities are? I made this recipe twice this weekend with my own conversions and it didn’t work! 🙁

  31. Hi Anonymous,

    I’m sorry to hear you had difficulties with your conversion. I don’t use cups as measurements any more simply because they’re not accurate for baking. If you find conversions to be a problem in the future I definitely recommend investing in a kitchen scale. You can purchase one for as little as $20.00 and they’re quite easy to use.

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