Chewy, sweet, and nutty these chocolate chip pecan cookies are irresistible for good reason! For maximum chew, take your cookies out of the oven when they're still slightly underdone.
Measuring cups and spoons or digital kitchen scale
Baking sheet(s)
Parchment paper
Mixing bowl
Hand or stand mixer
Wooden spoon or rubber spatula
Cookie scoop optional
Wire cooling rack(s)
Ingredients
1cupbuttersoftened
1cupbrown sugartightly packed
½ cupgranulated sugar
2largeeggsroom temperature
1tablespoonvanilla
2 ½cupsall-purpose flour
1 ¼ teaspoonssalt
½teaspoonbaking soda
1 ¾cupssemi-sweet chocolate chipsplus extra for the tops of the cookies (optional)
1 ½cupspecan piecesplus extra for the tops of the cookies (optional)
Instructions
Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Place the butter and both sugars in a mixing bowl. Use a hand or stand mixer to beat together until well combined, about 1 to 2 minutes.
Add one egg and mix well. Add the second egg and the vanilla. Mix well.
Sprinkle the flour, salt, and baking soda evenly over the wet ingredients. Switch to a wooden spoon and stir the cookie dough by hand until about halfway mixed.
Add the chocolate chips and pecans. Stir everything together until the chocolate and nuts are well distributed and the flour is just mixed in. Be sure to incorporate all of the dry flour from the bottom of the bowl.
Use a 2-tablespoon cookie scoop to scoop the dough directly onto the prepared baking sheets. Place the sheets in the oven and bake the cookies for 10 to 12 minutes (or until the edges are pale gold and the middles are still slightly underdone). Transfer the baking sheets to wire racks. Optional step—gently press a few more chocolate chips and pecan pieces on top of each hot cookie. Cool the cookies on the baking sheets for 10 minutes then transfer them to wire racks to cool completely.
Video
Notes
A cookie scoop will give you consistent-size cookies; I use a 2-tablespoon scoop for this recipe. If you don't own a cookie scoop, you can weigh 28-gram portions on a scale or eyeball the amounts. Roll the dough into balls before placing them on the baking sheets.
With this recipe, you can make larger or smaller cookies; however, the baking times will change. Just keep your eyes on the cookies in the oven, looking for lightly golden edges and slightly underdone middles.
You can pre-scoop the dough and refrigerate or freeze the scoops for later.
Some people like to age their cookie dough in the refrigerator for up to 48 hours. You can totally do this if you want!
STORAGE
I like to store chocolate chip and pecan cookies in a large zipper-top freezer bag in the freezer. Thaw at room temperature and eat. You can also store them in an airtight container on the counter at room temperature for up to five days.