Chocolate Chip Pecan Cookies
These chocolate chip pecan cookies are buttery, with crisp edges & chewy centers and bits of pecan and chocolate in every bite. They're easy to make with simple ingredients & no chilling.
Servings: 16 Cookies
Cost: $7
Equipment
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup chocolate chips (5 oz)
- ½ cup pecans (coarsely chopped (2 oz))
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
- Add egg and vanilla and beat for 1 minute, or until light and fluffy.
- Add the dry ingredients and beat on medium speed until incorporated.
- Add the chocolate chip and pecans and stir until evenly distributed throughout the dough.
- Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool completely.
- Enjoy!
Video
Notes
Ingredient Substitution Notes
- Salted Butter. Unsalted butter or vegan butter sticks (like Earth's Balance) are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
- Pecans. use raw or toasted pecans.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- To thaw: let the cookies sit at room temperature until thawed.
Nutrition
Serving: 1cookie | Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 128mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg