Why You’ll Love Chocolate Chip Pecan Cookies Recipe

This Chocolate Chip Pecan Cookies recipe combines the best of both worlds: the rich, smooth chocolate chips you love and the earthy crunch of pecans. The combination results in a satisfying texture and a perfect balance of sweetness and nuttiness. These cookies are simple to make, and they are perfect for sharing with friends or enjoying all on your own. Plus, they freeze beautifully, making them a convenient treat for anytime.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup chopped pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This will take about 3 minutes using an electric mixer on medium speed.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Stir in the chocolate chips and chopped pecans.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: Makes about 24 cookies.
Prep Time: 15 minutes.
Cook Time: 10-12 minutes.
Total Time: 30-35 minutes.

Variations

Nut-Free Version: If you have nut allergies or simply prefer not to use pecans, you can omit them entirely or substitute with another ingredient like shredded coconut or sunflower seeds.
Darker Chocolate: For a richer, more intense chocolate flavor, try using dark chocolate chips or a mix of dark and milk chocolate.
Sea Salt: Sprinkle a little sea salt on top of each cookie before baking for an extra burst of flavor that pairs perfectly with the sweetness of the chocolate.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container for up to 3 months.
Reheating: To enjoy warm cookies, heat them in the microwave for 10-15 seconds, or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use margarine instead of butter in these cookies?

While margarine can be used as a substitute for butter, the cookies may not have the same rich flavor and texture as they would with butter.

2. How can I make these cookies chewier?

For chewier cookies, you can increase the brown sugar slightly, as it helps retain moisture in the dough. Additionally, avoid overbaking the cookies, as the centers should remain soft.

3. Can I use milk chocolate chips instead of semisweet?

Absolutely! You can swap semisweet chocolate chips for milk chocolate or even white chocolate, depending on your taste preferences.

4. Can I chill the cookie dough before baking?

Yes, chilling the dough for about 30 minutes before baking can help the cookies hold their shape and reduce spreading. It also enhances the flavors!

5. Are these cookies gluten-free?

This recipe contains all-purpose flour, so it is not gluten-free. You can try substituting a gluten-free flour blend, but the texture may vary.

6. How can I ensure my cookies don’t spread too much?

To prevent spreading, make sure your butter is softened, not melted, and try chilling the dough before baking. Also, avoid using too much baking soda.

7. Can I double this recipe?

Yes, you can easily double the recipe if you’re making a larger batch. Just ensure you have enough space on your baking sheets and enough time to bake them.

8. Can I freeze the cookie dough?

Yes, you can freeze the dough for later use. Roll the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and bake them straight from the freezer, adding a minute or two to the baking time.

9. Can I substitute the pecans with another nut?

Yes, walnuts, almonds, or hazelnuts would all be great substitutes for pecans in this recipe. You can also use a combination of nuts if you like.

10. Why did my cookies turn out flat?

If your cookies turned out flat, it could be due to the butter being too soft, or the dough might not have been chilled. Make sure the butter is at room temperature and try chilling the dough before baking.

Conclusion

Chocolate chip pecan cookies are a perfect treat for any occasion. With a simple mix of ingredients and a few easy steps, you can create these delicious cookies that are both chewy and crunchy, thanks to the addition of rich chocolate chips and crunchy pecans. Enjoy them fresh from the oven or stored for later – either way, they’re bound to be a crowd-pleaser!

Chocolate Chip Pecan Cookies

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Indulge in these delicious, crispy-on-the-outside and chewy-on-the-inside Chocolate Chip Pecan Cookies. Packed with semi-sweet chocolate chips and crunchy pecans, these cookies make the perfect treat for any occasion. Easy to make and irresistible to eat!

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Whisk together the dry ingredients (flour, baking soda, and salt) in a separate bowl. Gradually add this mixture to the wet ingredients, stirring just until combined.
Fold in the chocolate chips and chopped pecans.
Scoop dough using a cookie scoop or tablespoon and place onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

You can use milk chocolate chips instead of semi-sweet if you prefer a sweeter cookie.
For an extra crunch, toast the pecans before mixing them into the dough.
If you like a chewier texture, slightly underbake the cookies by 1-2 minutes.