Soft and Chewy Chocolate Chip Pecan Cookies
These soft and chewy chocolate chip pecan cookies are perfectly rich, loaded with melty chocolate and crunchy toasted pecans. With golden edges and gooey centers, they offer a delicious balance of textures in every bite.
Equipment
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
- Wire whisk
- Oven
- Airtight container (for storage)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- 1 cup chopped pecans toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and toasted pecans evenly.
- Chill the dough for at least 30 minutes for better texture and flavor.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a deeper flavor, toast the pecans in a dry skillet or bake at 350°F for 7–10 minutes before using.
Use a combination of semisweet and dark chocolate for a more complex flavor.
Cookies will stay fresh for up to 5 days in an airtight container or can be frozen for up to 3 months.
For larger cookies, use a 2-tablespoon scoop and add 1–2 extra minutes to the baking time.
Add a sprinkle of sea salt on top before baking for a gourmet finish.
Use a combination of semisweet and dark chocolate for a more complex flavor.
Cookies will stay fresh for up to 5 days in an airtight container or can be frozen for up to 3 months.
For larger cookies, use a 2-tablespoon scoop and add 1–2 extra minutes to the baking time.
Add a sprinkle of sea salt on top before baking for a gourmet finish.