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Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies

These chocolate chip pecan cookies are everything you want in a homemade treat—crispy edges, soft chewy centers, rich chocolate, and crunchy toasted pecans. They’re perfect for snacking, parties, or gifting and easy enough for beginner bakers to master.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 Cookies
Course: Dessert, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • Wet Ingredients:
  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Mix-ins:
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup pecans chopped (toasted for extra flavor, optional)

Equipment

  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling racks
  • Hand mixer or stand mixer (optional)
  • Cookie scoop (optional)
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
  3. Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract. Beat until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
  5. Fold in mix-ins: Gently fold in chocolate chips and chopped pecans using a spatula.
  6. Chill (optional but recommended): Refrigerate dough for at least 30 minutes for thicker cookies.
  7. Shape and arrange: Scoop dough into 2-tablespoon balls. Place 2 inches apart on lined baking sheets. Optionally press extra chips and pecans on top.
  8. Bake: Bake for 10–12 minutes, or until edges are golden and centers look slightly underbaked. Rotate pans halfway through for even baking.
  9. Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Store cooled cookies in an airtight container at room temp for up to 1 week.
Add a slice of bread to the container to keep cookies soft.
Freeze baked cookies or unbaked dough balls for up to 3 months.
Bake frozen dough straight from the freezer with 1–2 extra minutes added.