Pecan Chocolate Chip Cookies

This pecan chocolate chip cookie recipe brings together the perfect balance of nutty crunch and sweet chocolate in a classic buttery cookie. My mother passed this recipe down to me, and it's become the most requested treat whenever friends come over for coffee or when I need to bring something to a potluck.

I first made these cookies during a rainy weekend when my children were small. The house filled with the aroma of toasted pecans and vanilla, and now my grown kids still request these whenever they visit home.

Ingredients

• Unsalted butter: 2 sticks provides richness and allows you to control the salt content
• Light brown sugar: creates depth of flavor and chewy texture that granulated sugar alone cannot achieve
• Egg: acts as the binding agent giving structure while keeping cookies tender
• Vanilla extract: enhances all the other flavors look for pure extract rather than imitation for best results
• All purpose flour: creates the perfect structure avoid measuring by scooping instead spoon flour into measuring cups
• Salt: balances sweetness even in desserts this is essential for depth of flavor
• Crushed pecans: add nutty flavor and wonderful texture toast them lightly beforehand for maximum flavor
• Semi sweet chocolate chips: provide the perfect balance of sweetness and slight bitterness milk chocolate would make these too sweet
• Granulated sugar: for topping creates a delicate sweet crunch and beautiful finish

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375 degrees Fahrenheit. This slightly higher temperature helps create cookies with crisp edges and soft centers. Make sure your oven rack is positioned in the center for even baking.

Cream the Wet Ingredients:

In a large bowl mix together the butter and light brown sugar until light and fluffy about 3 minutes. The mixture should look creamy and somewhat lighter in color. Add the egg and vanilla extract mixing until fully incorporated scraping down the sides of the bowl to ensure everything is evenly mixed.

Combine Dry Ingredients:

In a separate small bowl whisk the flour and salt together thoroughly. This ensures the salt is evenly distributed throughout the cookies. Slowly add this dry mixture to your wet ingredients mixing just until combined overmixing will develop gluten and make tough cookies.

Add Mix-ins:

Gently fold in the crushed pecans and chocolate chips using a spatula or wooden spoon. Distribute them evenly but be careful not to overmix the dough will become tough if worked too much.

Shape and Top:

Scoop the dough into balls approximately 1 tablespoon in size using a medium cookie scoop for consistency. Place them on your cookie sheet leaving 2 inches between each to allow for spreading. Press a whole pecan into the top of each cookie this not only looks beautiful but adds extra texture.

Bake to Perfection:

Bake for 10 to 12 minutes until the edges are just turning golden but the centers still look slightly underdone. They will continue cooking on the hot baking sheet. While still warm sprinkle with a little granulated sugar for added sweetness and visual appeal.

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The toasted pecans are truly what makes these cookies special. My grandmother always said that taking the extra two minutes to toast nuts before adding them to any recipe increases their flavor tenfold. When I make these cookies the aroma instantly takes me back to her kitchen where I first learned to bake.

Make Ahead Options

These cookies work beautifully as a make ahead treat. You can prepare the dough up to 3 days in advance and keep it refrigerated. The flavor actually improves as the dough rests allowing the vanilla and brown sugar to deepen. When ready to bake let the dough come to room temperature for about 30 minutes before scooping. Alternatively shape the dough into balls freeze them solid on a baking sheet then transfer to a freezer bag. You can bake them straight from frozen just add 2 minutes to the baking time.

Variations Worth Trying

While the classic recipe is perfect as is experimenting with different add ins can create new favorites. Try white chocolate chips instead of semisweet for a sweeter cookie. Replace half the pecans with walnuts for a different nutty profile. During the holidays add a quarter teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a seasonal twist. My personal favorite variation is adding two tablespoons of orange zest to the wet ingredients the citrus brightens the rich flavors beautifully.

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Serving Suggestions

These cookies shine in their simplicity but can be elevated for special occasions. Serve them warm with a scoop of vanilla ice cream for an instant deconstructed cookie sandwich. For coffee gatherings arrange them on a wooden board with fresh berries and small bowls of additional chocolate chips and nuts allowing guests to customize their cookie experience. During the holidays stack them in clear gift bags tied with ribbon for homemade gifts that everyone appreciates. My family tradition involves serving these alongside hot chocolate after winter outdoor activities the combination of warm drink and buttery cookie is unbeatable.

Recipe FAQs

→ How do I ensure my cookies stay chewy?

Use room-temperature butter and avoid overbaking. Take cookies out as the edges set but the centers remain slightly soft.

→ Can I substitute pecans with a different nut?

Yes, walnuts or almonds make excellent substitutes for pecans in this recipe.

→ What type of chocolate chips work best?

Semi-sweet chocolate chips are ideal as they balance the sweetness, but dark chocolate chips also work for a richer flavor.

→ Do I need to chill the dough before baking?

Chilling is optional but can prevent spreading and result in a thicker cookie if desired.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.