Quick Description
These cookies are a perfect balance of crunch and chewiness, with the earthy flavor of pecans combined with melty chocolate chips. They make for a comforting, indulgent treat anytime!
Servings & Timing
- Servings: 24 cookies
- Total Time: 25 minutes
Ingredients List
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
- Add eggs and vanilla: Add the eggs, one at a time, and vanilla extract to the mixture, and beat until combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Add chocolate and pecans: Stir in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
- Scoop dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Additional Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Make-ahead: You can make the dough ahead of time, wrap it in plastic wrap, and refrigerate it for up to 3 days before baking.
Dietary Info
- Contains: Dairy, gluten, nuts
Flavor Tips & Variations
- Nuts: You can swap the pecans for walnuts or macadamia nuts if desired.
- Chocolate: For an extra chocolatey touch, try using dark chocolate chips or a mix of milk and dark chocolate.
Ingredient Substitutions
- Butter: Use margarine or coconut oil for a dairy-free version.
- Eggs: Substitute with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option.
Recipe Variations & Serving Suggestions
- Serving: These cookies are perfect on their own, but pair them with a glass of milk or a cup of coffee for a delightful treat.
Storage & Make-Ahead
Freezing: You can freeze cookie dough balls for up to 3 months. Simply bake from frozen, adding a few extra minutes to the baking time.
