The Best Chewy Chocolate Chip Pecan Cookies
Servings: cookies
Equipment
- 1 Electric mixer
- 2 baking sheets
- 2 sheets of parchment paper
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt plus more for garnish
- 3/4 cup brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 cups semi-sweet chocolate chips or chunks
- 1 cup pecans roughly chopped
Instructions
- Line three large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. This dry ingredient mix should be set aside until the wet ingredients are ready.2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon sea salt
- In the mixing bowl of a stand mixer or using an electric mixer, cream together the brown sugar, white sugar, unsalted butter, and vanilla extract until light and fluffy. This step helps aerate the dough for a softer texture.3/4 cup brown sugar, 1/2 cup granulated sugar, 1 cup unsalted butter, 2 teaspoons vanilla extract
- Add in the egg and extra yolk, mixing just until combined—avoid overmixing here.1 large egg, 1 large egg yolk
- With the mixer on low, slowly add the flour mixture to the wet ingredients. Stop mixing as soon as you no longer see much flour.
- Use a wooden spoon or spatula to fold in the chocolate chips and pecans until evenly distributed.1 1/2 cups semi-sweet chocolate chips, 1 cup pecans
- Scoop the dough using a 3-tablespoon cookie scoop, forming uniform cookie dough balls. Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 3 days for best results.
- When ready to bake, preheat your degree oven to 350°F. Arrange the dough balls 2½ inches apart on a prepared cookie sheet and bake on medium heat for 10–15 minutes, or until the edges are golden brown. For large cookies, you may need an extra minute or two of baking time.
- Let the cookies cool for 2–3 minutes on the baking trays before transferring to a wire rack or cooling rack.
Notes
Add-ons & Substitutions
- Swap some semi-sweet chips for milk chocolate chips or dark chocolate chips for a mix of flavors.
- Add extra chocolate chips if you like gooey cookies with more chocolate in every bite.
- Toast the pecans before adding for a richer flavor and crunchier pecans.
- Try walnuts or macadamia nuts instead of pecans for a twist.
- Use half butter and half melted butter for a slightly denser texture.
Expert Tips
- Weigh your flour with a kitchen scale for consistent results - too much flour can cause dry cookies.
- Chill the dough to prevent overspreading and to develop richer flavor.
- Bake one sheet at a time in the center of the oven for even baking.
- If you want perfectly round cookies, use a circular cookie cutter or the rim of a glass to swirl each warm cookie into shape right after removing them from the oven.
- For a chewier texture, slightly underbake and let the residual heat finish cooking them.
- Store cookies in an airtight container to keep them soft for days.
