Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies contain two types of chocolate and crunchy pecans to create the best chocolate chip cookies you've ever tasted!
Servings: 24
Calories: 215kcal
Equipment
- hand or free standing mixer
- sheet pan or cookie sheet
- 2 Inch cookie scoop
Ingredients
- 2 sticks cold butter (cubed)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 ½ cups all-purpose flour - I use White Lily (ad)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 10 ounces chocolate chunks or chopped candy bar (I use Belgian chocolate chunks from Aldi)
- extra chocolate chunks to press into top of cookies (optional)
- 1 cup pecans (chopped)
- sprinkle of sea salt (optional)
Instructions
- Cut slices of cold butter into cubes and place in a mixing bowl.2 sticks cold butter
- Cream butter with a mixer until just softened.
- Add brown sugar and granulated sugar. Mix on low speed until creamy.1 cup light brown sugar, ½ cup granulated sugar
- Add vanilla and eggs. Mix until just incorporated.1 teaspoon vanilla, 2 large eggs
- In a separate bowl, whisk flour, cornstarch, baking soda and salt together.2 ½ cups all-purpose flour - I use White Lily, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add dry ingredients to batter in mixer while blending on low speed.
- Gently stir in chocolate chips, chocolate chunks and pecans. (I use a 10 ounce package of Belgian chocolate chunks from Aldi, but you can use a baking bar and smash it into chunks if desired.)12 ounces semi-sweet chocolate chips, 10 ounces chocolate chunks or chopped candy bar, 1 cup pecans
- Store batter in the refrigerator until ready to scoop onto a sheet pan.
- Use a cookie or melon scooper to make large cookie dough balls about 2 inches in diameter. Place on sheet pan or cookie sheet. Leave 2 inches between each dough ball for a total of 9 per pan.
- Press extra chocolate chips or chunks into top of cookies.extra chocolate chunks to press into top of cookies
- Bake at 400 degrees for 8 minutes if batter is room temperature or 10 minutes if batter has been in refrigerator. Do not bake more than 10 minutes! Take out of oven when edges of cookies are golden brown but middle is still pale.
- Sprinkle cookie with sea salt if desired.sprinkle of sea salt
- Cool on sheet pan for 5 minutes, then transfer to a baking rack and let cool completely.
- Store cookies in an airtight container for up to 4 days after cooling completely.
Notes
- Measure the ingredients properly.
- Keep the butter refrigerated until ready to use. Don't let it sit out on the counter.
- Bake cookies at a high temperature for only 8 minutes if batter is at room temperature or 10 minutes if it's been in the refrigerator.
- Do NOT bake cookies longer than 10 minutes.
Nutrition
Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 82mg | Potassium: 146mg | Fiber: 2g | Sugar: 19g | Calcium: 24mg | Iron: 2mg