Chocolate Chip Pecan Cookies
Deliciously chewy and nutty chocolate chip pecan cookies with crisp edges and melty chocolate, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup pecans, chopped Toasted for enhanced flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave them ungreased.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and slightly fluffy.
- Add the eggs one at a time, beating briefly after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix.
- Fold in the chocolate chips and chopped pecans so they’re evenly distributed.
- Drop the dough by rounded tablespoons onto the baking sheet, spacing cookies about 2 inches apart.
Baking
- Bake for 10 to 12 minutes, or until the edges are golden and the centers look set but still slightly soft.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm for melty chocolate pockets or let cool for stacking. Store in an airtight container for up to 4 days. Refrigeration is unnecessary unless the kitchen is very warm.