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Chocolate Chip Pecan Cookies Recipe

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These irresistibly soft and chewy Chocolate Chip Pecan Cookies are a perfect treat for cookie cravings. Featuring toasted pecans and plenty of chocolate chips, these cookies combine melt-in-your-mouth texture with rich, nutty flavor. With just about 15 minutes of prep time plus chilling, these cookies become a new family favorite that’s both simple and delicious.

Ingredients

Dry Ingredients

  • 2 3/4 cups all-purpose flour (340 g)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 cup unsalted butter, melted (2 sticks), slightly cooled
  • 1 cup light brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Add-ins

  • 1 1/2 cups chopped pecans
  • 2 cups chocolate chips

Instructions

  1. Toast Pecans: In a skillet over medium heat, toast the chopped pecans for about 4-5 minutes, stirring frequently until they become lightly toasted and fragrant. Remove from heat and let them cool completely before using to avoid melting the chocolate chips in the dough.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, sea salt, baking soda, and cornstarch in a bowl. Set aside.
  3. Combine Wet Ingredients: Using an electric mixer, beat the melted butter with the light brown sugar and granulated sugar until the mixture is smooth. Add the eggs and vanilla extract, and beat until fully incorporated.
  4. Incorporate Flour Mixture: Gradually mix the dry ingredient mixture into the wet ingredients, mixing only until combined to avoid overworking the dough.
  5. Fold in Pecans and Chocolate Chips: Gently fold in the toasted pecans and chocolate chips evenly throughout the cookie dough.
  6. Chill Dough: Chill the cookie dough for a minimum of 2 hours, or up to 2 days, to allow the flavors to meld and to achieve the desired chewy texture. For easier shaping, chill for about 30 minutes first.
  7. Shape Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the dough into balls. Place them on a parchment-lined tray or container, and continue chilling until ready to bake.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Let the cookie dough sit at room temperature for 5-10 minutes to slightly soften. Arrange dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 9-12 minutes, or until edges turn golden. The tops may appear slightly undercooked but will set as they cool.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
  10. Store Properly: Store cooled cookies in an airtight container at room temperature for up to 4-5 days.

Notes

  • For best results, weigh your flour with a kitchen scale. If you don’t have a scale, stir the flour to aerate it before spooning it into your measuring cup and leveling it with a knife. Avoid scooping directly into the flour as it can cause excess flour and dry cookies.
  • Chilling the dough is essential because melted butter is used; this step prevents excessive spreading and promotes chewiness.
  • It is better to slightly underbake these cookies. Remove them from the oven as soon as the edges are golden since the cookies will continue cooking as they cool, ensuring a soft center.

Find it online: https://marthatasty.com/chocolate-chip-pecan-cookies-recipe/