Description
These chewy chocolate chip pecan cookies feature crispy edges and gooey centers packed with rich chocolate chips and crunchy pecans. With no need to chill the dough, this easy-to-follow recipe delivers thick, soft, and melty cookies perfect for any occasion.
Ingredients
Cookie Dough
- 2 sticks unsalted butter, softened (1 cup)
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 3 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup roughly chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Optional Toast Pecans: For enhanced flavor, toast the pecans in a skillet over medium heat for 5-7 minutes, stirring occasionally to release their oils and aromas, then set aside.
- Cream Butter and Sugars: Using a mixer on medium speed, cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until smooth and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups of the all-purpose flour, baking soda, and salt, then set aside.
- Add Eggs and Vanilla: To the creamed butter mixture, add the eggs and vanilla extract, mixing until fully combined while scraping the bowl sides to ensure even blending.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture and stir until just combined to avoid overmixing.
- Add Chocolate Chips and Pecans: Gently fold in the semisweet chocolate chips and toasted (or untoasted) pecans evenly through the dough.
- Prevent Spreading: Sprinkle the remaining 2 tablespoons of flour into the dough and mix quickly with a couple of rotations around the bowl. This helps the cookies maintain shape if baking immediately without chilling. Skip this if chilling the dough beforehand.
- Form Cookie Dough Balls: Roll the dough into balls about 1.5 to 2 inches in diameter. Place 12 balls evenly spaced on a half-sheet baking pan lined or greased.
- Bake Cookies: Bake on the center rack of the preheated oven at 375°F for 9 minutes until the edges are crispy but centers remain gooey.
- Cool Cookies: Remove cookies from the oven and let them sit on the baking pan for 5-10 minutes to set before transferring to a cooling rack.
- Repeat Baking: Bake the remaining dough balls in the same manner and enjoy fresh with friends and family!
Notes
- You do not need to chill the dough before baking, which makes this recipe quick and easy while still producing thick and chewy cookies.
- If preparing dough ahead of time to bake later, skip the extra 2 tablespoons of flour added at the end, as chilling prevents spreading naturally.
- Cookies remain soft and flavorful for up to two days, but texture and taste may decline by day 3-4. Bake freshly whenever possible for the best experience.
- You can freeze both the raw dough (wrapped tightly in plastic) and baked cookies (in airtight containers) for up to 3 months. Thaw baked cookies at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
