Elevate your chocolate chip cookies to the next level with some nuts. These chocolate chip pecan cookies are a wonderful treat that never lasts long.
Recipe: $2.73 | Per Serving: $0.09 | Yield: 30 cookies
These chocolate pecan cookies never last long around here. Made with chopped pecans and semisweet chocolate, these cookies are a fall favorite (but we see them year-round, kind of like our Butterscotch Chocolate Chip Cookies).
The nuts come out almost toasted in flavor, and when you pair that with the soft and chewy cookies and rich chocolate, every bite is a winner.
Make sure to check out some of our other chocolate chip cookies like Honey Chocolate Chip Cookies and Oreo Chocolate Chip Cookies.
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🍯 Why This Recipe Works
- They can be a seasonal favorite. Cookies are welcomed all year long, but these cookies are especially welcomed in the fall/winter thanks to the toasted pecan flavor in every cookie. These cookies would make a wonderful addition to the holiday cookie exchanges with some seasonal Cranberry Pecan Shortbread Cookies showing up to lend some support.
- There's no dough chilling required! This recipe comes together very quickly, and in just minutes, you can go from measuring flour to eating a warm cookie fresh from the oven because we don't need to chill the dough in between!
- Simple ingredients. We can make these delicious cookies using basic pantry staple ingredients like flour, egg, baking powder, and sugar. Any necessary shopping should be minimal, assuming you've got some of these things on hand already.
🥘 Ingredients
Ingredient Notes:
Cornstarch- This will help to soften the cookies as they bake, creating a better texture. We use cornstarch in a lot of our cookie recipes like our Birthday Cake Stuffed Cookies and Chocolate Chip Cookies Without Eggs.
Leavening agents- You will need both baking powder and baking soda to help these cookies puff up and spread as they bake.
Chocolate chips- Use some semi-sweet chocolate chips so there's plenty of flavor in every cookie. If you still have some leftover, try this Chocolate Chip Loaf Cake!
Pecans- Chopped pecans give the cookies the perfect amount of crunch and flavor in every bite. You can chop them yourself or buy them chopped from the grocery store's baking aisle. If you want more pecan recipes be sure to check out my Rolo Turtle Fudge.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Chocolate Chip Pecan Cookies
Step 1: Preheat the oven to 350 degrees F.
Step 2: Line a baking sheet with parchment paper or spray with nonstick cooking oil and set aside.
Step 3: Add the butter and sugars to a large mixing bowl (Image 1).
Step 4: Cream together on high speed until light and fluffy, using an electric mixer (Image 2).
Step 5: Add in an egg (Image 3).
Step 6: Mix together to combine (Image 4).
Step 7: Add in the baking soda, baking powder, salt, and cornstarch (Image 5).
Step 8: Mix until combined (Image 6).
Step 9: Add in the flour (Image 7).
Step 10: Mix until just combined and no flour streaks remain (Image 8). Do not overmix.
Step 11: Add in the chocolate chips and chopped pecans (Image 9).
Step 12: Fold together to distribute evenly (Image 10).
Step 13: Scoop the dough into 2 tablespoon-sized balls. Place onto the prepared baking sheet (Image 11).
Step 14: Bake in the oven at 350F for 13-15 minutes or until the edges look set and the tops are no longer glossy. The cookies will look puffed and underbaked.
Step 15: Immediately top with additional chocolate chips and pecan pieces if desired (Image 12).
Step 16: Let cool completely on the baking sheets (or for a minimum of 10 minutes before transferring to the wire cooling rack). The cookies will set as they cool.
Serve and enjoy!
🍴 Recipe Tips
- Let cookies cool before transferring. Let the chocolate chip and pecan cookies cool on the pan for at least 10 minutes, but preferably 30. Longer cooling time ensures better texture.
- How to tell if finished baking. Chocolate chip cookies should look soft in the center yet set around the edges, with non-glossy tops. This prevents overcooked cookies, as they continue to cook while cooling on the baking sheets.
⏲️ Make Ahead Instructions
Prepare Cookie Dough: Make the cookie dough according to the recipe instructions.
Chill in Fridge: Transfer the cookie dough to a covered container and refrigerate for up to 2 days before baking.
When Ready to Bake: When you're ready to bake the cookies, remove the dough from the fridge and proceed with shaping and baking as directed in the recipe.
👩🏻🍳 Storage
Room Temperature Storage: Store the cookies in an airtight container at room temperature.
Freezing Option: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months.
💭 Recipe FAQs
Brown sugar adds moisture thanks to the molasses and adds a deeper flavor as well. This means that the cookies can come out chewier and tastier every time.
Room temperature eggs work best for blending seamlessly into the dough, but you can use cold eggs and be just fine. Chilled or colder ingredients often help cookies to spread less as they bake.
If you're using colder butter, that's okay! It just means that you'll need an extra minute or two to blend the butter before adding in the sugar and other ingredients. Fridge cold butter is something I personally prefer in my cookies.
❤️ More Delicious Cookie Recipes
If you tried these chocolate chip pecan cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Chocolate Chip Pecan Cookies
Ingredients
- ½ cup unsalted butter, softened ($0.99)
- ½ cup brown sugar ($0.22)
- ½ cup granulated sugar ($0.10)
- 1 large egg, room temp ($0.15)
- 1 teaspoon vanilla extract ($0.03)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon baking powder ($0.02)
- ½ teaspoon salt ($0.01)
- 1 teaspoon cornstarch ($0.01)
- 1 ½ cups all purpose flour ($0.20)
- ½ cup chocolate chips ($0.54)
- ½ cup pecans, chopped ($0.45)
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or spray with nonstick cooking oil and set aside.
- Add the butter and sugars to a large mixing bowl.
- Cream together on high speed until light and fluffy, using an electric mixer.
- Add in an egg and vanilla.
- Mix together to combine.
- Add in the baking soda, baking powder, salt, and cornstarch.
- Mix until combined.
- Add in the flour.
- Mix until just combined and no flour streaks remain. Do not overmix.
- Add in the chocolate chips and chopped pecans.
- Fold together to distribute evenly.
- Scoop the dough into 2 tablespoon-sized balls. Place onto the prepared baking sheet.
- Bake in the oven at 350F for 10-12 minutes or until the edges look set and the tops are no longer glossy. The cookies will look puffed and underbaked.
- Immediately top with additional chocolate chips and pecan pieces if desired.
- Let cool completely on the baking sheets (or for a minimum of 10 minutes before transferring to the wire cooling rack). The cookies will set as they cool.
- Serve and enjoy!
Notes
- Cool cookies on the baking sheet for 10-30 minutes for ideal texture.
- Cookies should be soft in the center but set around the edges, avoiding overcooking.
- Prepare cookie dough in advance; refrigerate for up to 2 days before baking.
- Keep cookies fresh for a week in an airtight container at room temperature. Freeze for up to 3 months for extended storage.
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