Chocolate Chip and Pecan Cookies
These Chocolate Chip and Pecan Cookies are soft, chewy, and packed with flavor, making them a perfect treat to share with friends or enjoy yourself.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Cookie Scoop
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate) plus more for topping
- 1 cup chopped toasted pecans plus more for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Step 4: Beat in the eggs one at a time, then mix in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Step 6: Gently fold in the chocolate chips and toasted pecans with a spatula.
- Step 7: Using a cookie scoop or two spoons, drop dough balls onto a baking sheet lined with parchment paper, leaving space for spreading.
- Step 8: Bake for 10-12 minutes or until the edges are golden brown. The center may look slightly underbaked.
- Step 9: Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough for at least 30 minutes before baking. This helps improve flavors and texture.