Chocolate Chip Pecan Cookies
These chocolate chip pecan cookies are small and chewy, like my Nanny used to make. They're one of my dad’s all-time favourites!
Servings: 48 servings
Calories: 157kcal
Equipment
- 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
- 1 cup butter softened
- 1 cup brown sugar tightly packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon baking soda
- 1 ¾ cups semi-sweet chocolate chips plus extra for the tops of the cookies (optional)
- 1 ½ cups pecan pieces plus 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.
Notes
- A cookie scoop helps make evenly sized cookies—I use a 2-tablespoon scoop. If you don’t have one, weigh 28-gram portions or eyeball the dough. Roll into balls before placing on baking sheets.
- To make smaller or larger cookies, adjust the baking time. Watch for lightly golden edges and slightly underdone centres.
- The dough can be pre-scooped and stored in the fridge or freezer for later.
- If you like, you can refrigerate the dough for up to 48 hours to age it before baking.
Storage
- Store these cookies in an airtight container on the counter for up to five days.
- I keep mine in the freezer inside a large zipper-top bag. Thaw at room temperature.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 109mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg