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Chocolate Chip Pecan Cookies

These delicious Chocolate Chip Pecan Cookies are crispy on the edges, soft in the middle, and loaded with toasted pecans and semi-sweet chocolate. Perfect for cookie exchanges, after-school treats, or enjoyed with a glass of cold milk.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened (room temperature)
  • 3/4 cup brown sugar (light or dark)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans (lightly toasted for best flavor)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment or use an ungreased sheet.
  2. In a large bowl, cream the softened butter with brown and granulated sugars until smooth and slightly fluffy (about 2-3 minutes with a mixer).
  3. Beat in the vanilla and add the eggs one at a time, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix just until combined.
  6. Fold in the chocolate chips and chopped pecans evenly.
Baking
  1. Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 9-11 minutes, or until the edges are golden and the centers still look slightly soft.
  3. Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Notes

For chewier cookies, use an extra tablespoon of brown sugar and reduce the granulated sugar by the same amount. Swap pecans for walnuts or make them nut-free. Use dairy-free butter and vegan chocolate to make dairy-free cookies.