Chewy Chocolate Chip Pecan Cookies
Chewy chocolate chip pecan cookies are thick and chewy with crisp edges, and loaded with buttery pecans and melty chocolate. Brown sugar gives them rich molasses flavor, and they can be prepped ahead of time to bake fresh cookies at your convenience.
Servings: 24 cookies
Calories: 287kcal
Equipment
- 1 Stand mixer or electric hand-mixer
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (semi-sweet, dark, or milk)
- 1 ½ cups pecans, chopped
- flaky sea salt (optional)
Instructions
- Into the bowl of a stand mixer or using an electric hand mixer, add softened butter, granulated sugar, and brown sugar. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
- Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Pour in vanilla extract and mix for an additional minute.
- Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed. Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips and pecans by hand.
- Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet. Sprinkle with flaky sea salt (if using).
- Bake for 10-12 minutes, until the edges become a light golden brown.
- Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Don't overbake. When in doubt, it's better to underbake cookies. Take them out of the oven after 10-12 minutes, even if they look underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Chill that dough. You might be tempted to skip this step, but I strongly recommend that you don't. 🙂 Chilling your dough before baking helps to solidify the fats and allows them to be absorbed into the flour, resulting in cookies with a thicker and chewier texture.
- Use a cookie scoop. If you want cookies that are uniform, a cookie scoop is a great tool to use.
- Parchment paper. When in doubt, use parchment paper for baking cookies. It prevents the bottoms of cookies from getting too brown/burning, and makes for easier clean up.
Nutrition
Calories: 287kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 155mg | Fiber: 2g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
