Chocolate Chip Pecan Cookies

Save

Chocolate Chip Pecan Cookies
These cookies are loaded with toasted pecans and semi-sweet chocolate chips. Toasting the pecans before adding to the dough helps bring out their best flavor.
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

Shop for this Recipe: Measuring Cups, Spoons, Scales | Cookie and Baking Sheets | Parchment Paper | Non-Stick Baking Mats | Electric Mixers | Rubber, Silicone Spatulas | Metal Spatulas | Ice Cream Scoops | Wire Cooling Racks
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2½ cups toasted pecans, coarsely chopped.
Instructions
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large bowl of an electric mixer, combine butter, granulated sugar and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add chocolate chips and pecans; stir to mix.
  2. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.