Chocolate Chip Pecan Cookies
Chewy, soft and filled with chocolate and nuts, these simple Chocolate Chip Pecan Cookies have all the classic chocolate chip flavor you love with a little extra pecan goodness. This recipe is a perfect go-to for the best chocolate and pecan combo!
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Servings: 12
Calories: 291kcal
Ingredients
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
- ¾ cup pecans, chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and creamy.
- Add the 1 large egg and 2 tsp vanilla into the cookie dough and beat again until just combined.
- Add the 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the 3/4 cup chocolate chips and 3/4 cup pecans until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Unsalted Butter: Unsalted butter gives you the most consistency for baking but you could use salted butter if that’s what you have. Just skip adding the salt later on. Allow your butter to come to room temperature before you begin (between 68-72 degrees F). This helps your ingredients mix more evenly and combine seamlessly.
- Light Brown Sugar: Brown sugar adds great flavor but it also has the ability to hold onto moisture, making your cookies soft and chewy.
- Granulated Sugar: A little granulated sugar helps balance all the flavors.
- Egg: The egg keeps all of the dough together.
- Vanilla Extract: Vanilla extract provides balance and also enhances the flavor of the cookie
- All-Purpose Flour: All purpose flour gives the best texture for these cookies. Be sure and measure carefully. You can substitute 1:1 Gluten Free flour if desired.
- Baking Soda - Leavening agent to give your cookie height.
- Salt: The dough requires a pinch of salt but I also add a pinch of flaky salt on top to really bring out all the flavor.
- Semisweet Chocolate Chips: Feel free to substitute dark chocolate, milk chocolate or white chocolate chips. You can use a chocolate bar for this recipe if you prefer large chunks of chocolate. Just chop about 12 ounces to the size you prefer instead of using chips.
- Chopped Pecans: Half or chopped work fine. You can toast them in the oven for a few minutes to bring out even more flavor.
- For the softest, chewiest cookies, mix your ingredients until just combined.
- Be careful when you are measuring flour. The proper way to measure flour is to fluff up the flour, scoop and level the top with the back of a knife. You don’t want to pack your flour into the scoop. This will make your cookies crumbly and dry.
- Toasted pecans add even more flavor to this recipe. Just sprinkle your pecans on a cookie sheet and place them in the oven for about 5 minutes until they are fragrant.
- For a beautiful cookie, reserve some nuts and chocolate for the top of each cookie ball. A sprinkle of salt also adds to the elevated look!
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 105mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 2mg
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