Chocolate Chip Pecan Cookies
User Reviews
5.0
3 reviews
Excellent
Chocolate Chip Pecan Cookies
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These Chocolate Chip Pecan Cookies are irresistibly soft and chewy with crispy edges. They are loaded with rich chocolate chunks, melty dark chocolate, crunchy pecans and finished off with flaky sea salt. This fool-proof recipe guarantees perfect cookies every time.
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Ingredients
- 1 ½ cup (160g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch (cornflour)
- ½ cup (115g) butter unsalted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoon vanilla extract
- 1 medium-large egg weighing around (60g/2oz)
- ¾ cup (100g) chocolate chunks or chocolate chips
- ⅓ cup (50g) dark chocolate chopped for topping
- ¾ cup (75g) toasted pecans chopped plus extra for topping
- pinch sea salt for topping
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Instructions
- Melt the butter in the microwave in 30-second intervals, stirring between each. Allow it to cool slightly before incorporating it into the mixture.
- In a mixing bowl, sift together the flour, baking soda, salt, and cornflour. Set aside.
- In a separate bowl, whisk the melted butter, brown sugar, and white sugar for about 2–3 minutes.
- Add the egg and vanilla extract to the wet mixture and whisk until fully combined.
- Gradually fold the dry mixture into the wet batter in batches with a wooden spoon or spatula. When halfway through, gently mix in the chocolate chunks and pecans. Continue folding until just combined, ensuring no visible flour remains. Avoid overmixing; a few lumps are fine. The dough will be slightly sticky.
- Cover the cookie dough with cling film and refrigerate for at least 4 hours, ideally 24 hours. Do not bake immediately.
- Preheat the oven to 180°C (350°F). Allow the chilled dough to rest at room temperature for 10–15 minutes. Line a large baking sheet with parchment paper.
- Using an ice cream scoop, portion out the cookie balls. The dough will be firm, but this helps prevent spreading during baking.
- Flatten the tops of the cookie balls slightly with your palm and place them on the prepared baking tray, leaving about 2.5 inches between each. Top each cookie with a whole pecan and additional chocolate chunks if desired.
- Bake in the center of the oven for 9–12 minutes, one batch at a time. Keep the remaining dough refrigerated while baking. Remove the cookies as soon as the edges turn golden brown and the centers appear set but soft to the touch.
- Let the cookies rest on the baking tray for 5 minutes out of the oven; they will continue to cook slightly as they cool. At this stage, you can gently press extra chocolate chunks or pecans onto the soft center. Then transfer the cookies to a cooling rack to cool completely.
- Let them sit on the baking tray for 5 mins. At this point, you can place some more chopped chocolate and pecans on top if desired. But be careful, the cookies are not fully set yet.
- Sprinkle with a pinch of sea salt before serving. Enjoy your freshly baked cookies!
Notes
- If you adjust the serving size to make more cookies, please note that the metric measurements will remain the same. Since this recipe requires precise measurements, I recommend adjusting them manually for the best results.
- For the best results, use a kitchen scale to weigh your ingredients. When measuring flour, be sure to spoon it into the measuring cup and level it off for precision.
- If your pecans are untoasted, you can toast them in an air fryer at 160°C (320°F) for 5–6 minutes or in an oven at the same temperature for 8–10 minutes, stirring halfway through.
- You can substitute pecans with pistachios, almonds, or walnuts. If you’re not a fan of nuts, simply omit them for classic chocolate chip cookies.
- Cookie scoops come in various sizes. I used a large scoop, approximately 1 ½ oz. If you don’t have one, use 3 heaped tablespoons of dough per cookie.
- Cool the cookie sheet between batches to prevent the butter in the cookie dough from melting too quickly and causing excess spreading.
- You can store these pecan chocolate chip cookies in an airtight container at room temperature, where they’ll stay fresh for up to 5–6 days.
- If you are having trouble with your cookies read my Troubleshooting Cookies guide and my Helpful Tips to ensure you are not doing anything wrong.
Nutrition Information
Show Details
Serving
1cookie
Calories
400kcal
(20%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
133mg
(6%)
Potassium
171mg
(5%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
246IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14large cookies
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 400kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 133mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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