Description
These Chewy Chocolate Chip Pecan Cookies are perfectly soft and packed with semi-sweet chocolate chips and crunchy pecans. With a buttery, tender texture and just the right balance of sweetness, they make an irresistible treat for cookie lovers seeking a classic yet indulgent homemade snack.
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 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 ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a stand mixer or hand mixer until the mixture is well combined, fluffy, and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, mixing thoroughly until fully blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in batches, mixing well after each addition until a cohesive cookie dough forms without overmixing.
- Fold in Chocolate Chips and Pecans: Gently stir in the semi-sweet chocolate chips and coarsely chopped pecans until they are evenly distributed throughout the dough.
- Chill Dough (Optional): For thicker, chewier cookies, refrigerate the dough for at least 30 minutes. For thinner, crisper cookies, proceed to baking immediately.
- Form Cookies and Bake: Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheet, spacing them apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but centers remain soft.
- Cool Cookies: Let the cookies rest on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature to maintain freshness.
Notes
- Refrigerating the dough before baking enhances chewiness and flavor development.
- Using parchment paper or a silicone mat helps prevent sticking and makes cleanup easier.
- To toast pecans for extra flavor, spread them on a baking sheet and toast in the oven at 350°F for 5-7 minutes before chopping.
- For a nut-free version, simply omit pecans or substitute with additional chocolate chips.
- Ensure butter is softened but not melted to achieve the proper cookie texture.
- Store cookies in an airtight container at room temperature; they are best consumed within 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
