Chocolate Chip Pecan Cookies

5 from 1 vote

Elevate your chocolate chip cookies to the next level with some nuts. These cookies are a wonderful treat that never lasts long.

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 106kcal

Cost: Recipe $2.73 / Serving $0.09

½ cup unsalted butter, softened ($0.99)
½ cup brown sugar ($0.22)
½ cup granulated sugar ($0.10)
1 large egg, room temperature ($0.15)
1 teaspoon vanilla extract ($0.03)
1 ½ cups all-purpose flour ($0.20)
½ teaspoon baking soda ($0.01)
½ teaspoon baking powder ($0.02)
½ teaspoon salt ($0.01)
1 teaspoon cornstarch ($0.01)
½ cup chocolate chips ($0.54)
½ cup pecans, chopped ($0.45)

Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
Cream butter and sugars. In a large bowl, beat butter, brown sugar, and granulated sugar on high speed until light and fluffy.
Add wet ingredients. Mix in egg and vanilla until fully combined.
Add leavening. Add baking soda, baking powder, salt, and cornstarch. Mix until incorporated.
Add flour. Mix in flour just until no dry streaks remain. Do not overmix.
Fold in mix-ins. Gently fold in chocolate chips and chopped pecans until evenly distributed.
Portion. Scoop dough into 2-tablespoon portions and place on the prepared baking sheet.
Bake. Bake 10 to 12 minutes, until edges are set and tops are no longer glossy. Cookies will look slightly puffed and soft.
Cool. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
Serve. Enjoy once set.

Texture Tip. Cookies should be soft in the center with set edges. Avoid overbaking.
Cooling Matters. Cooling on the baking sheet 10 to 30 minutes helps the cookies set properly.
Make Ahead. Refrigerate prepared dough up to 2 days before baking.
Storage. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 3 months.