Chocolate Chip Pecan Cookies
These Pecan Chocolate Chip Cookies crispy are soft & chewy, and stuffed with pecans and gooey chocolate chips. The perfect combo!
Servings 15 servings
Calories 280kcal
Cost $5
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter at room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoon vanilla extract
- 1 large egg
- 1½ cups semi-sweet chocolate chips or chopped up semi-sweet chocolate bar
- ½ cup chopped pecans plus extra for topping
- flaky sea salt for topping, optional
Instructions
- Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.
- Gradually add in dry ingredients. Mix until everything is combined, but don’t over-mix. Use a rubber spatula to fold in the chocolate chips and chopped pecans.
- Scoop dough onto the baking sheet with a cookie scoop (I used a large cookie scoop, so 3 tablespoon tablespoon of dough), leaving a few inches inbetween each cookie.
- Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Remove from the oven and press a few extra chocolate chips and/or pecans into the tops of the cookies as soon as they come out of the oven.
- Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack, sprinkle with flaky sea salt (optional), and let them cool completely.
Notes
- I always recommend using a kitchen scale to measure your flour or use the scoop and level method. It’s so easy to add too much flour to your cookie dough, giving you dry cookies.
- I love adding extra chocolate chips and pecans to the tops of the cookies as soon as they come out of the oven, giving you that bakery style look!
- I recommend taking the cookies out of the oven when the middles still look underbaked. They’re going to continue baking on the cookie sheet so taking them out a bit early is going to give you super gooey and chewy cookies.
- I used a large cookie scoop but feel free to use a small cookie scoop to get smaller cookies! They’ll need less time in the oven, about 8-9 minutes.
Nutrition
Calories: 280kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 176mg | Potassium: 147mg | Fiber: 2g | Sugar: 18g | Vitamin A: 216IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 2mg