Chocolate Chip Pecan Cookies
If there’s one cookie that can make any moment a little sweeter, it’s the classic chocolate chip cookie. But what if we took that beloved treat and elevated it with the rich, buttery crunch of pecans? Enter the Chocolate Chip Pecan Cookies—a delightful twist on a timeless favorite. These cookies are soft, chewy, and packed with layers of flavor that will leave you reaching for another bite.
Imagine the aroma of freshly baked cookies wafting through your kitchen, enticing family and friends. Whether you’re baking for a special occasion, a cozy night at home, or just because, these cookies are sure to impress. So let’s dive into what makes this recipe special!
What Makes This Recipe Special
The combination of semi-sweet chocolate chips and the nutty flavor of pecans creates a harmonious balance that enhances the classic chocolate chip cookie experience. The melted butter in the dough adds a rich flavor and ensures that the cookies are beautifully soft and chewy. Additionally, the use of both granulated and brown sugar gives these cookies a delightful depth of flavor, further enriched by a hint of vanilla. The pecans not only add crunch but also a unique taste that perfectly complements the chocolate.
This recipe is straightforward, making it perfect for beginner bakers, while still satisfying the cravings of seasoned cookie enthusiasts.
Shopping List
- 1 cup (226g) unsalted butter, melted
- 1/2 cup (133g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (372g) all-purpose flour
- 2 cups (340g) chocolate chips (semi-sweet or milk)
- 1 1/2 cups (180g) chopped pecans or walnuts
Equipment Breakdown
- Mixing bowls: For combining your wet and dry ingredients.
- Measuring cups and spoons: To ensure precise ingredient amounts for the best results.
- Baking sheets: For spreading the cookies out while they bake.
- Parchment paper: To line your baking sheets for easy cookie removal.
- Cooling rack: For letting the cookies cool down after baking.
Chocolate Chip Pecan Cookies, Made Easy
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden brown color.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps to ensure that the baking soda is evenly distributed throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few flour streaks are okay.
Step 5: Fold in Chocolate Chips and Pecans
Using a spatula, fold in the chocolate chips and chopped pecans. The mixture should be thick and chunky, with pieces of chocolate and nuts evenly distributed.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look a bit soft.
Step 7: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely, if you can resist!
Quick Replacement Ideas
- If you’re out of pecans, walnuts make a great substitute.
- For a different flavor, try using dark chocolate chips instead of semi-sweet.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a dairy-free version, use margarine or coconut oil instead of butter.
Easy-to-Miss Gotchas
- Make sure your butter is fully melted but not hot; otherwise, it can cook the eggs when mixed.
- Allow your cookies to cool slightly on the baking sheet; they continue to cook as they cool.
- Don’t skip the resting time for the dough; it helps the flavors meld beautifully.
- Use a cookie scoop for uniform cookies that bake evenly.
Refrigerate, Freeze, Reheat
These Chocolate Chip Pecan Cookies can be stored in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid before transferring to a freezer bag. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.
Frequently Asked Questions
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will give your cookies a richer flavor and a delightful contrast to the sweetness.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
Why are my cookies spreading too much during baking?
Over-melting the butter or not chilling the dough can cause your cookies to spread excessively. If you encounter this, try chilling the dough for 30 minutes before baking.
Can I add other mix-ins to the cookie dough?
Definitely! Feel free to add in ingredients like shredded coconut, dried fruit, or even oats for a different texture or flavor profile.
Hungry for More?
If you enjoyed this recipe for Chocolate Chip Pecan Cookies, you’ll love the journey we can take through the world of cookies and baked treats. From muffins to brownies, there’s a delightful array of recipes waiting for you to explore. So preheat that oven, gather your ingredients, and let’s create some delicious memories together!
Chocolate Chip Pecan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips and chopped pecans using a spatula until the mixture is thick and chunky.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes until edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Dough can be refrigerated for 3 days or frozen for 3 months.
- Chill dough for 30 minutes if cookies spread excessively while baking.
