Chocolate Chip Pecan Cookies

These chocolate chip pecan cookies are soft, chewy, and ready in just 20 minutes! They’re like the classic chocolate chip cookie of your childhood but packed with delicious pecans and a touch of cinnamon.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 12

Cook Time 8

Total Time 20

Servings cookies

Calories 231kcal

Author Gabby

Equipment

Ingredients

¾ cup butter, softened (regular or vegan)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 Tablespoon vanilla extract
2 cup + 2 Tablespoons all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup semisweet chocolate chips or chopped chocolate (regular or vegan)
½-¾ cup pecans, roughly chopped (plus more for topping)

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Mix in the flour, salt, cinnamon, and baking soda until a dough forms. Stir in the chocolate chips and pecans and mix until just combined.
Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Add more pecans and/or chocolate chips on top of each ball of dough if desired
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition