Milk Chocolate Pecan Cookies
These bakery-style cookies are soft in the middle, crisp at the edges, and filled with sweet milk chocolate and crunchy toasted pecans, making them perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature butter
- 1 cup brown sugar, packed Dark brown sugar can be used for deeper flavor
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Use room temperature eggs
- 3 cups all-purpose flour Measure flour correctly to avoid dense cookies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips Semi-sweet chocolate can be used if less sweetness is desired
- 1 cup pecans, chopped Pecans can be toasted for added flavor
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly light in color.
- Beat in the vanilla extract and eggs one at a time, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don't overmix.
- Fold in the milk chocolate chips and chopped pecans evenly.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For a slightly chewier cookie, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 4 days at room temperature.