These chocolate chip pecan cookies are little balls of deliciousness! Made with chocolate chips and pecans, these wonderful cookies offer so much flavor in every bite. They smell incredible while baking and they are just so good and tasty!
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This is an easy recipe since you just have to combine the ingredients. Use any kind of chocolate chips you want. I can never choose between dark, milk, or even white chocolate. But you know what? It doesn’t matter since you can use more than one kind when making your own at home!
The rich flavor and texture make these cookies ideal for any occasion. Enjoy them with a cup of coffee or pop a couple in a box lunch. With a recipe this quick and easy, who needs to make the trip to the bakery?
If you are in the mood for even more tasty pecan desserts, then you need to check out my pecan pie bars and this southern pecan pie, both of which are very easy to make as well.
Main Ingredients
If you are looking for the best way to make chocolate chip cookies try this recipe. The texture and flavor are both wonderful and I expect you already have most, if not all, the ingredients at home.
So, let’s take a look at the key ingredients for this delicious recipe:
- Sugar: For sweetness. I like to use both white and brown sugar for these cookies but you can pick one or the other if you prefer.
- Chocolate chips: Chocolate goes so well with pecans. Use whatever kind of chocolate chips you prefer. Why not add a few extras too, if you love chocolate as much as I do! Bear in mind sweet or white chocolate chips will add more sweetness to the cookies, so reduce the amount of sugar a little if need be.
- Pecans: For nutty goodness. These should be finely chopped before adding them to the cookie dough. If you feel like a change, chopped walnuts are also amazing in these cookies. I expect hazelnuts would also be really nice here.
- Flour: Can’t make cookies without flour. Good old all-purpose flour is perfect for this recipe.
- Baking soda: For texture. This ingredient helps the cookies to rise perfectly, so they are slightly chewy - perfect!
- Eggs: A multipurpose ingredient. Eggs help bind the other ingredients together and they also encourage the cookies to rise, contributing to the perfect texture which melts in the mouth.
Instructions Overview
Beat the brown sugar with the butter in a bowl until fluffy, then you can add in the vanilla and eggs. Fold in the flour, baking soda, salt, and white sugar. Now you can mix in the nuts and chocolate chips.
Shape the dough into cookie dough balls using a cookie scoop or your hands. Arrange them on a parchment paper-lined baking sheet.
Bake them for 10 minutes or until the cookies are starting to turn golden on the top. Let them cool down then enjoy!
Common Questions
I must admit I’d never heard of doing this until one of my friends told me she always adds one more egg! Adding one more egg means the yolk will heat up and turn gel-like and this, in turn, makes the cookie texture softer. So if you add an extra egg to any cookie recipe they will come out chewier and more cake-like.
Unfortunately, this can happen but it’s usually a result of over-mixing the dough. When you continue mixing more than you need to, more gluten is getting formed and this can result in hard or tough cookies. Make sure not to overmix these chocolate chip pecan cookies.
Vanilla isn’t just to add another flavor, you know, it also helps bring out all the other flavors! Cookies tend to taste a little flat if you omit the vanilla, so make sure you add some in there. Don’t add too much though or else the vanilla flavor will completely take over!
If you’re using a plain greased baking sheet, this can happen. If you use parchment paper instead, you shouldn’t get any issue with greasiness. Another idea would be using silicone baking mats. Another reason why I prefer parchment paper is that these chocolate chip pecan cookies tend to spread more on a greased surface which I don’t want to happen.
You can keep them for up to a week in an airtight container in the refrigerator.
Cookies go with everything! If you love chocolate chip cookies as I do, you won’t be able to resist a second helping!
Absolutely. You can freeze the unbaked dough or you can freeze the cookies after baking them as long as they’re completely cold first. They should be good for 4 months or so.
Make these a couple of days ahead if you like. But don’t be surprised if they are all eaten in a day or so and you have to rustle up another batch!
Prefer not to use chocolate chips? You could use chocolate chunks instead or try peanut butter chips or caramel chips for a completely different (yet totally delicious) result!
Chopnotch Tips
- Don’t be tempted to leave out the salt. It contrasts well with the sweet ingredients and makes the flavor really ‘pop’!
- You can swap the vanilla extract for almond or coconut extract if you like. There are so many options you can even try a different flavor every time you make these.
- If you want to prepare twice the dough and make your second batch later, bear in mind uncooked cookie dough should be kept well wrapped and refrigerated. Use it within 4 days.
Chocolate chip pecan cookies are one of my favorite flavors. Whatever kind of cookies I make, I always come back to this wonderful recipe.
There is something perfect about the chocolate and pecan combination which I never get tired of! I just know you’re going to love these as much as I do!
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Recipe
How to Make
Chocolate Chip Pecan Cookies
Ingredients
- 1 cup unsalted butter, cut into small squares
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, large
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips, milk or dark chocolate
- 2 cups pecans, chopped into fine pieces
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the butter, brown sugar, and white sugar into a large bowl and mix until fluffy. And then add the eggs and vanilla extract and mix well for about a minute while being sure to scrape the sides of the bowl.
- Now fold in the flour, cornstarch, baking soda, and salt. And then fold in the chocolate chips and the chopped pecans.
- Form the dough into small 5 ounce balls with your hands or use a cookie scoop and place them on the prepared baking sheet. Bake for 10 minutes or until the tops turn light golden brown. Then remove from the oven, let sit until cooled, and enjoy!
Notes
- Don’t be tempted to leave out the salt. It contrasts well with the sweet ingredients and makes the flavor really ‘pop’!
- You can swap the vanilla extract for almond or coconut extract if you like. There are so many options you can even try a different flavor every time you make these.
- If you want to prepare twice the dough and make your second batch later, bear in mind uncooked cookie dough should be kept well wrapped and refrigerated. Use it within 4 days.
