Pecan Chocolate Chips Cookies
These chewy pecan chocolate chips cookies combine toasted pecans with melty dark chocolate chunks for the perfect balance of crunch and gooeyness. A comforting homemade treat that's easy to make and impossible to resist.
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
- Cookie scoop
- Skillet (for toasting pecans)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chopped toasted pecans
- 2 cups chopped dark or semi-sweet chocolate bars or high-quality chocolate chips
- Optional: Flaky sea salt for topping
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 8–10 minutes, stirring once halfway. Let them cool completely.
- Make the Dough: In a large bowl, cream butter, brown sugar, and white sugar together until light and fluffy. Add eggs one at a time, beating after each, then mix in vanilla.
- Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until combined.
- Add the Good Stuff: Fold in toasted pecans and chopped chocolate. Chill the dough in the fridge for 30 minutes.
- Bake the Cookies: Preheat oven to 350°F again. Scoop dough onto parchment-lined baking sheets. Bake 10–12 minutes, until edges are golden and centers still soft.
- Cool & Serve: Let cookies cool on the tray for 5 minutes, then transfer to wire rack. Sprinkle with flaky salt if desired.
Notes
Nutrition Information (Per Cookie - Approximate):
- Calories: 210
- Fat: 12g
- Carbohydrates: 24g
- Sugar: 14g
- Protein: 3g
- Fiber: 2g
