Chocolate Chip Pecan Cookies
Tender, chewy cookies loaded with toasted pecans and semisweet chocolate chips.
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pecans chopped and toasted
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, and salt.
- Cream butter with granulated and brown sugars until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually blend in the flour mixture until just combined.
- Fold in chopped pecans and chocolate chips.
- Drop heaping tablespoonfuls of dough 2 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are golden and centers still look slightly underdone.
- Let rest on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
Chill dough for 20 minutes before baking to prevent excessive spreading.
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 20g
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