Description
These Chewy Chocolate Chip Pecan Cookies are perfect for anyone craving a soft, flavorful cookie with a delightful crunch. Packed with semi-sweet chocolate chips and coarsely chopped pecans, these cookies offer the ideal balance of sweetness and texture. Quick to prepare and baked to golden perfection, they make a comforting treat 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 ensure even baking.
- 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 until the mixture is well combined and creamy, typically about 2-3 minutes. This step is critical for incorporating air and achieving a soft cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract into the butter-sugar mixture. Blend thoroughly until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agent and salt. Gradually add this dry mixture to the wet ingredients, mixing well after each addition to avoid lumps and ensure a smooth dough.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and chopped pecans using a spatula until they are distributed evenly throughout the cookie dough.
- Chill the Dough (Optional): For thicker, chewier cookies, refrigerate the dough for at least 30 minutes. This step helps the dough firm up and the flavors meld. If you prefer thinner, crisper cookies, you can skip chilling and bake immediately.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes or until the edges turn golden brown and the centers look set but still soft.
- Cool and Store: After baking, let the cookies rest on the baking sheet for about 5 minutes. This helps them finish setting without breaking apart. Transfer 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 helps control spreading and creates thicker cookies.
- Using room temperature butter is key to proper creaming and texture.
- For a nut-free version, simply omit the pecans.
- Make sure not to overbake; cookies will firm up while cooling.
- To keep cookies soft longer, store with a slice of bread in the container to absorb excess moisture.
