Looking for a new chocolate chip pecan cookie recipe? This one comes from my friend, Felice, along with the Oatmeal Raisin Pecan Cookies I shared earlier this week.
So much goodness in one week.
I did change her recipe up a bit as I wanted to reduce the calories a little. Also, my husband does not like walnuts, so I changed to pecans. Let me just say, these cookies are heavenly.
Thank goodness Ruth Wakefield decided to chop up a chocolate bar and add those little morsels to cookies way back in 1939. Do you think she imagined we would one day be able to pick up bags of chocolate chips in so many different varieties?
We can now simply buy or order giant morsels, mini chocolate chips, peanut butter chocolate chips, butterscotch chips, peppermint chocolate chips, and the list goes on and on.
And by the way, don't worry about Ruth not getting credit. According to Mental Floss, her recipe for chocolate chip cookies would be on every bag of Nestle chocolate chips and she got a lifetime supply of chocolate. I hope she got a little monetary credit, too. Just sayin'.
Ingredients to Make Chocolate Chip Pecan Cookies
To make this chocolate chip pecan cookie recipe, you will need butter, brown sugar, granulated white sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, high-quality chocolate chips, and pecans.
How to Make These Cookies
Line two cookie sheets with parchment paper or use silicone baking mats. I started using the mats a few months ago and they are so easy and save money on parchment paper and aluminum foil.
In a medium bowl, use a mixer to beat the butter and sugars until smooth.
Add eggs one at a time and beat in vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients one cup at a time until well combined.
Add in chocolate chips and pecans.
You'll want to stir the pecans and chocolate chips with a spoon or rubber spatula.
Place dough in the freezer for 20 to 30 minutes. This is an important step, so don't skip it. Your cookies will spread a lot more if you don't chill the dough first.
As soon as the dough is out of the freezer, use your hands to make rounded mounds of dough, spacing about 2 inches on the cookie sheets. (Do not press them down).
Bake cookies for 16 to 18 minutes or until they turn light brown on top and crisp around the edges.
Rotate cookie sheets halfway through baking time. Let cool for five minutes on the cookie sheets. Transfer to wire racks until completely cool, or enjoy them warm right away. Makes 30 cookies.
This really is the best chocolate chip pecan cookie recipe I've ever made and I can't wait for you to try it!
How Long Do These Cookies Keep?
Chocolate Chip cookies will last about five days in an airtight container. They never last that long in my house! Be sure to completely cool before storing.
Can I Freeze Chocolate Chip Cookies?
Yes, you can absolutely freeze these cookies. Again, make sure the cookies are completely cool or they may become soggy when exposed to moisture.
You could also make a dozen at a time and store the rest of the dough in a sealable plastic bag or wrap. Another way to freeze raw dough is to make cookie dough balls and stick them in the freezer a few batches at a time.
Either way, baking hot-from-the-oven cookies whenever you feel like it or you have company is the bomb.
More Cookie Recipes
I've been making a lot of cookies lately. It's a good thing I got a Peloton because when I make cookies, I eat cookies!
But cookies are just little bites of deliciousness. It's not like I'm eating a huge dessert.
As Sandra Lee says, Cookies are the sweetest little bit of comfort food. They are very bite-sized and personal. Well said.
So if you're looking for more recipes for cookies, here are a handful you should try.
- Amaretti Cookies Recipe
- Peanut Butter Chocolate Chip Cookies
- Easy Biscotti Recipe
- Pumpkin Spice Latte Cookies
- Cranberry Cookies with White Chocolate Drizzle
Chocolate Chip Pecan Cookies
- 1 stick butter softened
- 1 C brown sugar packed
- ½ C granulated white sugar
- 2 eggs large
- 1 tsp vanilla
- 2 ¼ C all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 oz chocolate chips Milk or semi-sweet, high quality.
- 1 C pecan pieces
- Line two cookies sheets with parchment paper or use silicone baking mats.
- In a medium bowl, use a mixer to beat the butter and sugars until smooth.
- Add eggs one at a time. Beat in vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients one cup at a time until well combined.
- Stir in chocolate chips and pecans.
- Place dough in the freezer for 20 to 30 minutes. This is an important step, so don't skip it. Your cookies will spread a lot more if you don't chill the dough first.
- As soon as the dough is out of the freezer, use your hands to make 30 rounded mounds of dough, spacing about 2 inches on the cookies sheets. (Do not press them down).
- Bake cookies for 16 to 18 minutes or until cookies turn light brown on top and crisp around the edges.
- Rotate cookie sheets halfway through baking time. Let cool for five minutes on cookie sheets. Cool completely on a wire rack or enjoy them warm right away.