Chocolate Chip Pecan Cookies
Thick, buttery cookies packed with chocolate chips and chopped pecans, with crisp edges and soft centers.
Equipment
- 2 mixing bowls 1 medium and 1 large
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 spatula
- 2 baking sheets
- 1 parchment paper for lining pans
- 1 cookie scoop 2-tablespoon size
- 1 wire rack for cooling
Ingredients
Dry ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 1/2 cups semi-sweet chocolate chips plus more for topping if desired
- 1 cup pecans chopped
Instructions
Prepare the dough
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips and chopped pecans.
- Cover and chill the dough for 30 minutes.
Bake the cookies
- Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Press extra chocolate chips on top if desired.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies and less spreading. Toast the pecans for deeper flavor if desired. Do not overbake; the centers should still look slightly soft when removed from the oven.