Thick and buttery pecan chocolate chip cookies have the perfect texture: Crisp and craggy on the outside, soft and tender on the inside. This version of chocolate chip cookies are perfect to serve as an autumnal after school snack!
I have made countless versions of chocolate chip cookies in my lifetime. Beginning with the Toll House recipe as a child, I then progressed and experimented with any and all styles of chocolate chip cookie recipes. Thin and crispy, soft and gooey, browned butter, chilled butter, egg yolk only…they are all delicious in their own particular ways. For me, this is the ideal chocolate chip cookie recipe. It is a recipe I have been chasing since working at a bakery in California whose giant chocolate chip cookies studded with pecans haunted my dreams for years. That may sound dramatic, but if you’re a baker you know we all have recipes that continue to elude us. This is about as close to those cookies as I can get and I think you will love them, too.
HOW THIS RECIPE COMES TOGETHER
- 1. Cream butter and sugars: Just like the classic Toll House cookies from childhood, this recipe starts simply with creaming room temperature butter with mostly brown sugar and a little white sugar. The mixture doesn’t need to be beaten for long – two or three minutes tops.
- 2. Add egg and vanilla: Beat in a room temperature egg and vanilla extract just until combined.
- 3. Add dry ingredients: All purpose flour, baking powder, baking soda and salt are mixed in.
- 4. Add chocolate chips and pecans: Stir in the chocolate chips and chopped pecans. Chopped walnuts are also delicious.
- 5. Scoop and bake! No chilling though dough first, though you can absolutely make these ahead of time. Simply portion out the cookies, bake and enjoy.
RECIPE NOTES
- – Don’t be tempted to cream the butter and sugar for too long. Medium low speed for 2-3 minutes is all that’s necessary. The butter and sugar don’t need to be super pale.
- – Feel free to use any chocolate chips you prefer (milk, semi sweet, dark or white).
- – If you do not want to add pecans, walnuts are an excellent alternative. You can also make them nut free.
- – These cookies would be delicious with a sprinkle of Maldon salt, Turbinado or sanding sugar on top before baking.
- – Don’t skip baking at a high temperature first and then lowering the temperature to finish baking. The initial higher heat in the oven will keep this cookies thicker and prevent them from spreading.
- If you prefer to make smaller 1 ounce cookies, bake at a higher temperature (375° F) for about 5 minutes. Lower the heat to 350° F and bake for another 3-5 minutes.
Pecan Chocolate Chip Cookies
Equipment
- 1 kitchen scale
- 3-4 mixing bowls
- 1 set of measuring spoons
- 1 hand or stand mixer
- 1 spatula
- 1 2 1/2 ounce cookie scoop
- 1 half sheet tray
- parchment paper
Ingredients
- 6 tbsp (84 grams) salted butter room temperature
- 1/2 cup (110 grams) brown sugar
- 2 tbsp (25 grams) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 whole egg room temperature
- 1 1/4 cups (180 grams) all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (170 grams) chocolate chips
- 1/3 cup (35 grams) chopped pecans optional
Instructions
- Preheat a conventional oven to 375° F.
Measure and prepare the ingredients
- Combine the flour, baking powder, baking soda and salt in a bowl. Whisk together and set aside.180 grams flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- Crack the egg into a small bowl and add the vanilla extract. Whisk to combine and set aside.1 room temperature egg, 1 tsp vanilla extract
- Measure the chocolate chips and chopped nuts (if using) in a separate bowl and set aside.170 grams chocolate chips, 35 grams chopped nuts
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine the butter and sugars.113 grams salted butter, 110 grams brown sugar, 25 grams granulated sugar
Cream the butter and sugars
- On medium low speed, cream the butter and sugars for about 3 minutes until well combined but not super pale and fluffy.
Add the wet ingredients
- Add the egg and vanilla extract to the butter and sugar mixture. Beat well on medium speed for about 1 minute. Scrape down the bowl.
Add the dry ingredients
- Add the mixture of flour, baking soda, baking powder and salt to the creamed mixture. Mix on low until not quite combined. Lastly add the chocolate chips and nuts if using. Slowly mix until just combined.
Scoop and bake
- Using a 2 1/2 ounce cookie scoop, portion 8 large cookies onto a parchment lined baking tray. Bake the tray of cookies for 10 minutes at 375° F. Rotate the tray then lower the oven temperature to 350° F. Continue to bake for 5-7 minutes until golden brown and just set. Remove the cookies from the oven. Let the cookies cool for 15-20 minutes before enjoying.
- Store the cookies at room temperature in an airtight container for up to 5 days.
