These Chewy Chocolate Chip Pecan Cookies are soft, buttery, and loaded with gooey chocolate chips and crunchy pecans. Perfect for a sweet snack or dessert, these cookies are easy to make and sure to satisfy your sweet tooth!
Chewy Chocolate Chip Pecan Cookies
These Chewy Chocolate Chip Pecan Cookies are soft, buttery, and loaded with gooey chocolate chips and crunchy pecans. Perfect for a sweet snack or dessert, these cookies are easy to make and sure to satisfy your sweet tooth!
Ingredients
Scale
- 1cup(230g) unsalted butter, softened
- 1cup(200g) brown sugar, packed
- 1/2cup(100g) granulated sugar
- 2large eggs, room temperature
- 2 tspvanilla extract
- 2 1/2cups(315g) all-purpose flour
- 1 tspbaking soda
- 1/2 tspsalt
- 2cups(340g) semisweet chocolate chips
- 1cup(120g) chopped pecans, toasted
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars:In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:Add the eggs, one at a time, mixing well after each addition.Mix in the vanilla extract.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Add Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, and salt.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Chocolate Chips and Pecans:Gently fold in the chocolate chips and chopped pecans.
- Gently fold in the chocolate chips and chopped pecans.
- Shape and Bake the Cookies:Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve:Enjoy warm or at room temperature with a glass of milk!
- Enjoy warm or at room temperature with a glass of milk!
Notes
Make it extra chewy:Add 1 tbsp of cornstarch to the dry ingredients for an even chewier texture.
Add flavor:Add 1/2 tsp cinnamon for a warm, spiced twist.
Storage:Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
