Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top view of pile of chocolate chip cookies on a striped cloth set on a wooden surface.

Chocolate Chip Pecan Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A twist on the traditional chip cookies, this is a one-bowl recipe you don't want to miss. They're thick and chewy, with caramel flavor from the brown sugar and crunch from the creamy pecans. Bake them directly without chilling the dough, or refrigerate/freeze for later use.

  • Total Time: 27 minutes
  • Yield: 15 medium cookies

Ingredients

Units
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup brown sugar (light or dark)
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350ºF / 180ºC.
  2. Butter baking sheets or line them with parchment paper.
  3. Beat butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater. 
  4. Add egg, vanilla and almond extract (if using) and mix well.
  5. Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point. 
  6. Add the chocolate chips and pecans, and mix until no dry spots remain. I like to switch to a spatula for this part. 
  7. Scoop portions of cookie dough and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. 
  8. Bake for 10 to 12 minutes, until edges are firm and cookies are golden but still soft in the center.
  9. Let cool completely on cooling racks or a wire rack.
  10. Keep in tins or cookie jars.

Notes

  • Organization: always read the recipe first and make sure you have all the ingredients at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • No chilling time: you can bake these cookies directly after you mix the dough. But, though it's not a requirement, you can chill it if you have leftovers or because you like the texture better after a stay in the refrigerator. 
  • Even-sized cookies: the easiest way to get uniform cookies is to use a cookie scoop (or a small ice cream scoop) to portion the dough. 
  • Make ahead and freeze: make the cookie dough and scoop portions onto a baking sheet. You don't need to leave space between them but make sure they're not touching. Freeze them until they're rock-solid, and then transfer them to an airtight container or plastic bag so you can recover the cookie sheet and use less space in the freezer. Bake the frozen scoops directly in a preheated oven, no need to thaw them.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/chocolate-chip-pecan-cookies/