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Chocolate Chip Pecan Cookies

Thick, chewy chocolate chip pecan cookies with buttery dough, dark chocolate chips, and crunchy pecans.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
Wet ingredients
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Mix-ins
  • 1 1/2 cups dark chocolate chips
  • 1 cup pecans chopped

Equipment

  • 2 mixing bowls 1 medium and 1 large
  • 1 hand mixer or stand mixer
  • 1 whisk
  • 1 spatula
  • 2 baking sheets
  • 1 Parchment paper
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  6. Fold in the dark chocolate chips and chopped pecans until evenly distributed.
  7. Chill the dough for 30 minutes.
  8. Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, until the edges are lightly browned and the centers are still slightly soft.
  10. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

Chilling the dough helps create thicker cookies. For deeper flavor, toast the pecans before adding them. Do not overbake; the centers should still look slightly soft when removed from the oven.