Description
These chocolate chip pecan cookies are chewy in the center, crisp at the edges, and packed with buttery toasted pecans and rich chocolate chunks. Perfect for bake sales, holiday trays, or cozy afternoons — this no-fail cookie recipe will quickly become your go-to
Ingredients
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1 cup (227g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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2 tsp pure vanilla extract
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2½ cups (315g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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¾ tsp salt
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1½ cups (255g) semi-sweet chocolate chips or chunks
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1 cup (120g) chopped pecans (toasted preferred)
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet mixture until just combined.
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Fold in chocolate chips and chopped pecans.
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Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about 2 inches apart.
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Bake for 10–12 minutes or until edges are golden brown and centers are just set.
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Let cookies cool on pan for 5 minutes before transferring to a wire rack.
Notes
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For extra flavor, toast your pecans at 350°F (175°C) for 5–7 minutes before adding.
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Chill the dough for 30 minutes for thicker cookies.
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Use dark chocolate or milk chocolate based on your sweetness preference.
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These cookies freeze beautifully — baked or unbaked!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 28mg