Chocolate Chip Pecan Cookies
This classic recipe for pecan chocolate chip cookies bakes up a batch of soft, chewy cookies loaded with sweet flavor and texture from nuts, chocolate, and vanilla. Cookies just don't get better than this.
Servings: 24 cookies (nutrition info calculated per cookie)
Calories: 186kcal
Ingredients
- 6 ounces (1 1/2 sticks; 12 tbsp.) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon Kosher salt (I use Diamond Crystal brand; Morton's and table salt will be too salty, so reduce if using this)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup dark (semi-sweet) chocolate chips
- 1/2 cup chopped pecans (can substitute walnuts)
Instructions
- Preheat the oven to 375°F and grease or line with parchment paper two standard baking sheets.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter, sugar, light brown sugar, and salt on medium to medium-high speed until fluffy.
- Add the egg and vanilla extract, and continue to beat until fully mixed and lightened and fluffy.
- Add the flour and baking soda, and stir or mix on low speed until the flour mixture is mostly incorporated. Add the chocolate chips and pecans, and continue to mix on low just until the cookie dough and chips are evenly distributed. Scrape the bowl with a spatula to make sure all the ingredients are fully combined.
- Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Bake for 10 to 12 minutes. (See note below about chilling cookie dough.)
- Let the baked cookies set up on the cookie sheet for a minute or two, then transfer the cookies to a wire rack to cool. These cookies will keep for several days at room temperature in an airtight container, and freeze well.
Notes
No stand mixer? No problem. You can make the cookie dough with a hand mixer, or mix the cookies by hand by whisking the butter and sugar in a mixing bowl, then whisking in the egg and vanilla. Switch to a silicone or rubber spatula to add the flour mixture, chocolate, and pecans.
Note: Chill the scooped cookie dough in the refrigerator for 30 minutes to an hour before baking, as an option. Chilling cookie dough helps keep the centers extra chewy, and you will get less spreading. Cover the cookie dough with plastic wrap if you're doing to chill them longer than this, though, to prevent a crust from forming and the dough from drying out.
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
