Pecan Chocolate Chip Cookies

A bitten-into chocolate chip cookie on a cooling rack

Classic Pecan Chocolate Chip Cookies are gooey on the inside with a slight crunch to the exterior! The ultimate cookie, studded with bittersweet chocolate chips and pecans, is easy to make, bake and also freeze for later.

Prep Time 10

Cook Time 12

Chilling Time 2

Total Time 2 22

Servings (1.5T) cookies

Calories 160kcal

Ingredients

½ cup unsalted butter, softened 113g
½ cup granulated sugar 124g
¼ cup brown sugar 59g (lightly packed)
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour 186g
½ teaspoon kosher salt 3g
½ teaspoon baking soda 4g
½ cup chopped pecans 64g
¾ cup bittersweet chocolate chips 143g

Instructions

In a smaller bowl, combine and whisk together the flour, salt and baking soda.
Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated.
Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
Measure in the chopped pecans and bittersweet chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Use a 2 tablespoon cookie scooper to scoop out rounds of the chilled cookie dough.
Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
Bake for 15-18 minutes, or until golden brown.
Enjoy warm with a glass of your favorite kind of milk!

Notes

This cookie recipe is easily doubled. Do the basic math to have a double batch of these goodies. Be sure to freeze some cookie dough balls for later, too.

You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 10-11 minutes, so keep an eye on them. These beauties cook up quickly.

A few more tips for the best cookies around:

Acceptable substitutions: Substitute other chopped nuts for the pecans or simply leave them out. Use milk or semisweet chocolate chips, but use about 2-3 tablespoons less to prevent the cookies from getting too sweet.
Let them chill. I mean it. It makes a difference in the texture and shape of the final cookies.
How to store: Once completely cool, store in an airtight container at room temperature for up to a week.
How to reheat: If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.

Nutrition