Description
Enjoy classic chewy chocolate chip pecan cookies with a perfect balance of buttery sweetness and crunchy pecans. These cookies are easy to make, featuring soft centers, golden edges, and rich semi-sweet chocolate chips for an irresistible treat suitable for any occasion.
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 and facilitate easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is smooth, fluffy, and creamy in texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract into the creamed butter and sugar mixture, ensuring everything is fully blended and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing well after each addition to form a smooth cookie dough without overmixing.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and the coarsely chopped pecans, distributing them evenly 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 and crisper cookies, you may proceed to bake immediately.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheet, leaving enough space between each to allow spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown color.
- Cool and Store: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature to maintain their freshness.
Notes
- For thicker cookies, chilling the dough helps control spread during baking.
- Use parchment paper or silicone mats for easier cleanup and to prevent sticking.
- Feel free to substitute pecans with walnuts or your preferred nuts.
- Ensure butter is softened (not melted) for proper creaming with sugars.
- Do not overmix flour once added to avoid tough cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
