Chocolate Chip Pecan Cookies
These Chocolate Chip Pecan Cookies are warm, buttery treats filled with melted chocolate and crunchy pecans, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened can substitute with salted butter, reduce added salt to taste
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs use room temperature for better incorporation
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour for chewier cookies, replace 1/2 cup with bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt omit if using salted butter
- 2 cups chocolate chips mix semisweet and dark for depth
- 1 cup pecans, chopped toast for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with the brown and granulated sugars until the mixture is smooth and slightly lighter in color.
- Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in the chocolate chips and chopped pecans, scraping the bowl to ensure everything is evenly distributed.
Baking
- Drop rounded spoonfuls or use a cookie scoop to place dough mounds onto the prepared baking sheets, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the cookie edges are golden and the centers look set but soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Toast pecans in a dry skillet for 3–5 minutes until fragrant to enhance flavor. For nut-free version, substitute with extra chocolate chips or seed options. Store cookies in an airtight container for up to 4 days, adding a slice of bread to keep them soft.