Bakery-Style Milk Chocolate Pecan Cookies
A bakery-inspired cookie featuring a chewy center, crispy edges, pockets of melty milk chocolate, and toasted pecans.
Ingredients
Wet Ingredients
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.75 teaspoon kosher salt
Add-ins
- 12 ounces milk chocolate chips
- 1.5 cups pecans toasted and chopped
Instructions
Make the Dough
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2 minutes until pale and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until no streaks of flour remain.
- Fold in the milk chocolate chips and toasted pecans using a spatula.
Chill & Bake
- Cover the dough and chill in the refrigerator for 30 minutes.
- Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing 3 inches apart.
- Bake for 9–11 minutes until edges are golden and centers appear slightly underbaked.
- Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for at least 30 minutes helps prevent excessive spreading, yielding thicker, domed cookies.
Toasting pecans at 350°F for 5 minutes enhances their depth of flavor and crunchy texture.
For an elevated finish, sprinkle flaky sea salt on warm cookies just before serving to balance the sweetness.
Nutrition
Serving: 45gCalories: 270kcalCarbohydrates: 34g
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