Looking for a cookie that's got it all? Say hello to the best Chocolate Chip Pecan Cookies! Soft, chewy, and loaded with gooey chocolate chips and crunchy pecans. They're the perfect balance of flavors in every bite.
Check out my Raspberry Cheesecake Cookies and my Lemon Curd Cookies for more delicious cookie recipes!
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Get ready to experience the ultimate flavor combo in these awesome chocolate chip pecan cookies! Baking these cookies is a breeze - just whip up the dough, toss in those chocolate chips and pecan bits, and watch the magic happen in the oven.
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Go ahead, grab your apron, and get baking!
Why You'll Love This Recipe
Ready to take you regular chocolate chip cookies next level? Chocolate and pecans together create a match made in cookie heaven. These chewy chocolate chip pecan cookies are wonderfully soft and chewy.
This recipe is beginner friendly and straightforward. This chocolate chip pecan cookie recipe just might become your new favorite cookie.
Ingredients You Need
- All-purpose flour: The foundation of our cookie dough, providing structure.
- Baking soda: This leavening agent helps the cookies rise.
- Salt: Just a touch of salt balances the sweetness and enhances the overall flavor profile.
- Unsalted butter: Brings richness and a buttery taste that's essential for the perfect cookie experience.
- Granulated sugar: Sweetens the cookies and helps create that irresistible golden-brown edge.
- Brown sugar: Gives the cookies a hint of caramel flavor.
- Eggs: Two large eggs bind the dough together and add structure.
- Vanilla extract: Infuses the cookies with a warm aroma.
- Semisweet chocolate chips: Create pockets of gooey chocolatey goodness.
- Chopped pecans: Adds crunch and a nutty flavor.
Step By Step Photos
Whisk together dry ingredients.
Add butter and sugars to a bowl.
Add the eggs one at a time.
Gradually add the flour mixture.
Mix until just combined.
Stir in chocolate chips and pecans.
Mix well.
Place dough onto the baking sheet.
How To Make Chocolate Chip Pecan Cookies From Scratch
Step 1. Preheat oven: Preheat your oven to 375 °F and line a baking sheet with parchment paper.
Step 2. Dry ingredients: In a medium bowl, whisk together cups all-purpose flour, baking soda, and salt.
Step 3. Cream butter and sugars: In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy.
Step 4. Add eggs and vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Then, beat in vanilla extract.
Step 5. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Step 6. Chocolate and pecans: Stir in the semi-sweet chocolate chips and chopped pecans.
Step 7. Form cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
Step 8. Bake: Bake cookies in the preheated oven for 10-12 minutes or until crispy edges form and they are lightly golden brown and the centers are set.
Step 9. Cooling: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Make sure your butter is properly softened before mixing. Take it out of the refrigerator and let it sit at room temperature for about 30 minutes.
- If you have the time, consider chilling the cookie dough in the refrigerator for at least 1 hour or overnight. Chilled dough spreads less during baking, resulting in thicker, chewier cookies.
- Give your cookie dough balls enough space on the baking sheet to spread out while baking. About 2 inches apart is ideal.
- For extra the ultimate cookie, sprinkle the top of the cookies with a sprinkle of sea salt and extra chocolate chips.
Frequently Asked Questions About Pecan Chocolate Chip Cookies
If your cookies turned out flat and spread too much, it could be due to several reasons. Using melted butter instead of softened butter, too much sugar, or an inadequate amount of flour can cause the cookies to spread excessively.
Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. they should stay fresh for about 3-4 days.
Absolutely. Layer the cookies with parchment paper in an airtight container or freezer bag. They can be frozen for 2-3 months.
Yes, you can. Scoop individual portions onto a baking sheet, freeze, and then transfer to a container or bag. Thaw and bake as needed.
More Cookie Recipes You Might Enjoy
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Chocolate Chip Pecan Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter, white sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Gradually add the flour mixture to the mixing bowl, mixing until just combined.
- Stir in the chocolate chips and chopped pecans.
- Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure your butter is properly softened before mixing. Take it out of the refrigerator and let it sit at room temperature for about 30 minutes.
- If you have the time, consider chilling the cookie dough in the refrigerator for at least 1 hour or overnight. Chilled dough spreads less during baking, resulting in thicker, chewier cookies.
- Give your cookie dough balls enough space on the baking sheet to spread out while baking. About 2 inches apart is ideal.
- For extra the ultimate cookie, sprinkle the top of the cookies with a sprinkle of sea salt and extra chocolate chips.
- Storing: Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. they should stay fresh for about 3-4 days.
- Freezing: Layer the cookies with parchment paper in an airtight container or freezer bag. They can be frozen for 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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