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chocolate chip pecan cookies on parchment paper.
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Chocolate Chip Pecan Cookies

These easy chocolate chip pecan cookies are crispy on the outside with a thick and chewy center filled with chocolate chips and pecans.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 241kcal
Author: Sophia Assunta

Equipment

  • Baking Sheet
  • Parchment Paper or Silicone Baking Mat
  • Standing or Hand Held Mixer
  • Spatula

Ingredients

  • 1 ¼ cup all-purpose flour 156 g
  • ½ tsp baking soda
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ cup unsalted butter room temp (115g), see notes for using salted butter
  • ½ cup packed brown sugar light or dark
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups chocolate chips
  • 1 cup coarsely chopped pecans lightly toasted, plus more for topping if desired

Instructions

  • If desired, lightly toast pecans in the oven or on the stovetop.
  • In a bowl, whisk together flour, cornstarch, salt, and baking soda.
  • In a large bowl using a hand held mixer, or a standing mixer using a beater attachment, cream butter, brown sugar, and granulated sugar until combined and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed.
  • Beat in egg and vanilla until combined.
  • Add flour mixture and mix until combined, scraping down the sides of the bowl with a spatula as needed. Do not overmix the cookie dough once the flour has been added.
  • Gently fold in chocolate chips and pecans.
  • Spoon or drop about two tablespoon balls of the cookie dough closely together onto a baking sheet lined with parchment paper or a silicone baking mat. Add additional pecans or chocolate chips to the top of the cookies if desired.
  • Chill the cookies in the refrigerator for one hour.
  • Preheat the oven to 350 ℉.
  • Line another baking sheet with parchment paper or a silicone baking mat.
  • Put the chilled cookie dough balls onto a baking sheet, 2-3 inches apart.
  • Bake for 10-12 minutes until the edges start to brown. Remove from oven and let cool on the baking sheet 5-10 minutes. Once they’ve started to firm up move the cookies to cooling rack to continue cooling.
  • When cool, enjoy!

Notes

  • For measuring flour use a kitchen scale or the spoon and swipe method of fluffing up the flour and then spooning into the measure cups and swiping the excess off the top with a knife.
  • If using salted butter, decrease added salt to ¼ tsp. 
  • Try using an ice cream scoop for the cookie dough to get even sized cookies. 
  • This recipe makes 18-20 two inch cookies and can be halved or doubled for a large or small batch of cookies.
  • These cookies will last 3-5 days in an airtight container at room temperature and can be frozen up to a month. 

Nutrition

Serving: 1cookie | Calories: 241kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 111mg | Potassium: 45mg | Fiber: 1g | Sugar: 21g | Vitamin A: 207IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg