Chocolate Chip Pecan Cookies
A classic cookie with a twist—chewy, buttery, and loaded with gooey chocolate chips and crunchy pecans for the perfect balance of textures and flavors.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a different flavor, swap the pecans for walnuts or almonds.
- You can also add dried fruit like cranberries or raisins for an added tang.
- Try switching up the chocolate chips with white or dark chocolate chips for variety.
- These cookies store well in an airtight container at room temperature for up to a week.
- Frozen cookie dough can be baked straight from the freezer; just add 1-2 extra minutes to the baking time.