Pecan Chocolate Chip Cookies
User Reviews
5
Pecan Chocolate Chip Cookies
Description
The Pecan Chocolate Chip Cookies recipe starts with creamed softened butter mixed with both granulated and brown sugars for a balanced sweetness and moisture. Eggs and vanilla extract enrich the dough, while baking soda and salt add leavening and flavor depth. The flour is sifted and gradually incorporated to keep the dough tender. Chopped pecans and semi-sweet chocolate chips provide a mix of nutty and sweet flavors along with varied textures.
Cookies are portioned by rounded tablespoons onto parchment paper to prevent spreading and sticking. The baking time at 375°F is approximately 10–12 minutes, enough to set the edges and keep the centers soft. Cooling on wire racks preserves their ideal texture. Adding extra chocolate chips and pecans atop enhances appearance and taste.
This cookie dough can be shaped into balls and frozen for up to three months, either to thaw before baking or bake directly from frozen with slight additional time. Fully baked cookies also freeze well, keeping their flavor and texture for months when stored airtight. Variations include substituting pecans with walnuts, pistachios, or increasing chocolate chips for different tastes.
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar granulated white
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup chocolate chips semi-sweet
- 3/4 cup pecans chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped pecans to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and pecans to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line baking sheets with parchment paper to control cookie spread and ease cleanup.
- Use a 2 tablespoon scoop to evenly size dough portions for uniform baking.
- Substitute pecans with walnuts, pistachios, or increase chocolate chips instead, depending on preference.
- Cookie dough balls can be frozen for up to 3 months; bake thawed or add extra time for frozen dough.
- Fully baked cookies freeze well sealed; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 127mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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