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Chocolate Chip Pecan Cookies

Chocolate chip pecan cookies bake up with golden edges, slightly soft centers, semisweet chocolate chips, and chopped pecans. The dough is mixed, scooped into 2-tablespoon portions, and baked in batches on parchment-lined sheets.
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Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 2 cup semisweet chocolate chips
  • 1 cup pecans chopped

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Preheat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and packed light brown sugar until creamy, about 2 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.
  5. Add the flour mixture to the butter mixture and mix just until combined.
  6. Fold in the semisweet chocolate chips and chopped pecans.
  7. Scoop the dough into 2-tablespoon portions and arrange 12 portions on each prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, swapping the sheets’ rack positions and rotating them front to back halfway through, until the edges are golden and the centers still look slightly soft.
  9. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack.
  10. Let the sheets cool completely before portioning the remaining dough.
  11. Arrange 12 portions of the remaining dough on each prepared sheet, spacing them about 2 inches apart.
  12. Bake the remaining cookies for 10–12 minutes, swapping the sheets’ rack positions and rotating them front to back halfway through, until the edges are golden and the centers still look slightly soft.
  13. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack.

Notes

For chewy centers, take the cookies out when the edges are golden and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.