Pecan Chocolate Chip Cookie Recipe
This Pecan Chocolate Chip Cookie recipe combines the rich, buttery flavor of toasted pecans with the classic sweetness of chocolate chips. The result is a perfectly chewy cookie with a delightful crunch and a satisfying balance of textures. It's an irresistible treat that’s sure to please any cookie lover.
Equipment
- Mixing bowl (or stand mixer)
- Whisk & spatula
- 2 sheet pans or cookie sheets
- 2‑inch cookie scoop (optional)
- Measuring Cups & Spoons,
Ingredients
- 2 sticks 226 g unsalted butter, cubed & cold
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 12 oz semi‑sweet chocolate chips
- 10 oz chocolate chunks or extra chips
- 1 cup chopped pecans
- Optional: sprinkle of sea salt on top
Instructions
- Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper and set them aside.
- In a large mixing bowl (a stand mixer works great for this), beat the cubed butter with both the brown sugar and granulated sugar. Mix until the texture is creamy and everything’s well blended this usually takes about 45 seconds to a minute.
- Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don’t over mix.
- Using a spatula, gently fold in the chocolate chips, chocolate chunks, and chopped pecans.
- Scoop the dough using a 2-inch cookie scoop or spoon, and place mounds of dough on your prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. If you like, press a few extra chocolate chunks or chips on top for a prettier finish.
- Bake for 8 to 10 minutes or until the edges are lightly golden and set. The centers might still look a little soft that’s perfect. They’ll firm up as they cool.
- Let the cookies sit on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely. If you want, sprinkle a pinch of flaky sea salt on top while they’re still warm.
Notes
1. Balance the Sweetness: Adjust the amount of sugar depending on your preference. Adding a pinch of sea salt can also help balance the sweetness and bring out the chocolate and pecan flavors.
3. Baking Time: Keep an eye on the cookies toward the end of baking. They should be golden around the edges but still soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.