These cookies mix rich chocolate chips with crunchy pecans for a treat that’s soft in the middle and crisp on the edges. They come together fast and taste like home.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 45 minutes (includes 10-minute cool time, plus optional chill) Servings: 36 cookies
I grew up in a small town where my neighbor would bake batches of these on weekends. One rainy afternoon, she showed me how to fold in the pecans just right. That memory sticks with me every time I pull a tray from the oven. Now, let’s get to baking.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth. Use a hand mixer or stand mixer for this.
- Add the eggs one at a time. Mix well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mix to the wet mix. Stir until just combined.
- Fold in the chocolate chips and chopped pecans.
- Scoop tablespoon-sized balls of dough onto the baking sheets. Space them 2 inches apart.
- Bake for 10 to 12 minutes. The edges should turn golden while the centers stay soft.
- Let the cookies cool on the sheets for 5 minutes. Then move them to a wire rack to cool fully.
Tips and Variations
- For thicker cookies, chill the dough for 30 minutes before baking. This stops them from spreading too much.
- Toast the pecans in a dry pan over medium heat for 3 minutes. This brings out their flavor.
- Try adding a half teaspoon of cinnamon to the dry ingredients for a warm twist.
- Use dark chocolate chips if you want less sweetness.
Substitution Ideas
- Swap unsalted butter for salted butter. Cut the added salt to ¼ teaspoon.
- Use walnuts or almonds instead of pecans for a different nut crunch.
- Replace semi-sweet chips with milk chocolate if you like it sweeter.
- For gluten-free, use a 1:1 gluten-free flour blend.
Storage and Make-Ahead Tips
- Keep baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze raw dough balls on a sheet until solid. Then store in a bag for up to 3 months. Bake from frozen, adding 2 minutes to the time.
- Baked cookies freeze well too. Layer them with parchment in a container for up to 2 months. Thaw at room temperature.
- Make the dough a day ahead. Cover and chill in the fridge. Let it sit out for 10 minutes before scooping.
Serving Suggestions
Serve warm with a glass of milk. They pair well with hot drinks on cool days. For a full meal idea, try them after our Lipton Onion Soup Meatloaf Recipe. Or add them to a dessert spread with our Southern Mac and Cheese Recipe.