Description
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
Units
Scale
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340g) semisweet chocolate chips
- 1 cup (120g) chopped pecans, toasted
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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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.
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Add Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
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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.
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Fold in the Chocolate Chips and Pecans:
- Gently fold in the chocolate chips and chopped pecans.
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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.
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Serve:
- 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.