Description
These chewy chocolate chip pecan cookies are a delightful treat combining a rich buttery base with sweet semi-sweet chocolate chips and crunchy pecans. With a perfect balance of soft chewiness and lightly crisp edges, these cookies are ideal for any occasion and easy to bake at home.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened (not melted)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a nonstick silicone mat to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a stand mixer or hand mixer until the mixture is well combined, light, and creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition until fully blended into the butter-sugar base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture into the wet ingredients, mixing well after each addition until a uniform dough forms.
- Fold in Chocolate Chips and Pecans: Gently fold in the semi-sweet chocolate chips and coarsely chopped pecans, ensuring they are evenly distributed throughout the dough.
- Chill the Dough (Optional): For thicker and chewier cookies, refrigerate the dough for at least 30 minutes before baking. If you prefer thinner, crispier cookies, you may skip this step and bake immediately.
- Scoop and Bake: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them adequately to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool and Store: Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature to maintain freshness.
Notes
- Chilling the dough is optional but recommended for chewier cookies and better flavor development.
- Using room-temperature butter helps achieve a smooth, consistent dough.
- For a nut-free variation, omit the pecans or substitute with additional chocolate chips.
- Ensure not to overbake; cookies should look slightly underdone when you take them out for optimal chewiness.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
