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.
Servings: 18
Calories: 241kcal
Equipment
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Standing or Hand Held Mixer
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
