Soft and chewy chocolate chip pecan cookies, with a buttery texture and crunchy pecan pieces, ideal for a delightful homemade treat.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup light brown sugar, packed
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 2 cups semi-sweet chocolate chips
– 1 cup pecans, coarsely chopped
Directions:
Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Cream the Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a stand or hand mixer until the mixture is creamy.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the butter mixture, stirring until just combined.
Fold in Chocolate and Nuts: Gently fold in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
Chill the Dough (Optional): For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes.
Scoop and Bake: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes, or until the edges are golden brown.
Cool and Store: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store any leftovers in an airtight container.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes
Kcal: 220 kcal | Servings: 24 cookies