Pecan Chocolate Chip Cookies
User Reviews
4.7
36 reviews
Excellent
Pecan Chocolate Chip Cookies
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Classic Pecan Chocolate Chip Cookies are gooey on the inside with a slight crunch to the exterior! The ultimate cookie, studded with bittersweet chocolate chips and pecans, is easy to make, bake and also freeze for later.
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Ingredients
- ½ cup unsalted butter, softened 113g
- ½ cup granulated sugar 124g
- ¼ cup brown sugar 59g (lightly packed)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour 186g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking soda 4g
- ½ cup Chopped Pecans 64g
- ¾ cup bittersweet chocolate chips 143g
Instructions
- In a smaller bowl, combine and whisk together the flour, salt and baking soda.
- Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated.
- Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
- Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
- Measure in the chopped pecans and bittersweet chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
- Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a 2 tablespoon cookie scooper to scoop out rounds of the chilled cookie dough.
- Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
- Bake for 15-18 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
Notes
- This cookie recipe is easily doubled. Do the basic math to have a double batch of these goodies. Be sure to freeze some cookie dough balls for later, too.
- You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 10-11 minutes, so keep an eye on them. These beauties cook up quickly.
- Acceptable substitutions: Substitute other chopped nuts for the pecans or simply leave them out. Use milk or semisweet chocolate chips, but use about 2-3 tablespoons less to prevent the cookies from getting too sweet.
- Let them chill. I mean it. It makes a difference in the texture and shape of the final cookies.
- How to store: Once completely cool, store in an airtight container at room temperature for up to a week.
- How to reheat: If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.
Nutrition Information
Show Details
Serving
1cookie
Calories
160kcal
(8%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Cholesterol
22mg
(7%)
Sodium
77mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 20(1.5T) cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 22mg | 7% |
| Sodium | 77mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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