These chocolate chip pecan cookies are the perfect addition to your holiday cookie tray! They are mega soft, chewy, plus easy to make with simple ingredients!
INGREDIENTS FOR CHOCOLATE CHIP PECAN COOKIES
- All-purpose flour: For the best results, I recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Cornstarch: Makes the cookies thicker and chewier!
- Baking soda: Baking soda reacts with the acidic brown sugar and egg yolks to make these cookies extra thick.
- Salt: ½ teaspoon. If your butter is salted reduce the added salt to ¼ teaspoon.
- Unsalted butter: Properly softened butter is key! It should be firm enough to hold its shape but pliable when gently pressed.
- Brown sugar + granulated sugar: Using both sugars gives these cookies the best taste and texture!
- Egg + extra egg yolk: One large egg binds the cookies, and the additional egg yolk makes them more soft and chewy!
- Chocolate chips: I used semi-sweet chocolate chips, if you want the cookies less sweet use dark chocolate, or for sweeter cookies use milk or white chocolate!
- Pecans: Raw whole, halves, or chopped pecans, roasted. Roasting the pecans enhances their flavor. I prefer to buy raw pecans and roast them myself so there isn't any additional oil in the cookies.
HOW TO MAKE CHOCOLATE CHIP PECAN COOKIES
1. Roast the pecans: Spread the pecans out on a baking sheet and roast in a 225°F oven for 15-20 minutes. Remove from the oven and let cool for 10 minutes on the pan. The pecans will continue to roast as they cool.
Once cool, remove from the pan and coarsely chop the pecans in a food processor or by rolling over them in a bag with a rolling pin.
2. In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the granulated sugar and brown sugar and mix for 3 full minutes until light and fluffy.
3. Add the egg and extra yolk and mix for 1-2 minutes until very fluffy and well aerated.
4. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Add it to the dough and mix until just combined.
5. Mix in the chocolate chips and roasted pecans until just combined.
Use a cookie scoop to scoop the dough into 2-3 tablespoon-size balls, depending on how big you want the cookies to be. The bigger you make the dough, the thicker and more gooey the cookies will be!
Arrange the cookie dough balls on a baking sheet lined with parchment paper, about 2 inches apart. Dot the tops of the cookie dough with more chocolate chips and roasted pecans, if desired!
Note: The cookie dough does not need to be chilled before baking, but if time allows, chilling the dough for even 30 minutes, a few hours, or overnight can improve the flavor and texture.
6. Bake the cookies in a 325°F oven, one baking sheet at a time, for 10-12 minutes, or until they are just starting to brown around the edges.
HOW TO STORE CHOCOLATE CHIP PECAN COOKIES
Store the cookies in an airtight container and keep them at room temperature for 4-5 days. If you refrigerate them, make sure they are in a completely sealed container since the cold air will turn them hard faster.
HOW TO FREEZE COOKIES
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months. To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes. Or reheat them in the microwave for about 30 seconds or until warm.
To freeze cookie dough: Scoop the dough into balls and arrange them in a single layer on a baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart. Bake straight from frozen (don't thaw) in a 325°F oven, a few minutes longer than the normal bake time.
MORE COOKIE RECIPES
Chocolate Chip Pecan Cookies
- Electric mixer
- ½ cup raw pecans, plus extra for topping, if desired
- 1 and ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup semi-sweet, dark, or milk chocolate chips, plus more for topping the cookie dough
- ½ cup chopped roasted pecans, plus more for topping the cookie dough
Roast the Pecans:
- Preheat your oven to 225°F. Spread the raw pecans in an even layer on an unlined baking sheet.
- Roast the pecans for 15-20 minutes. Remove from the oven and let cool on the baking sheet. They will continue to roast as they cool.
- Once cooled, coarsely chop the pecans and set aside.
Make the Cookies:
- Preheat your oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter until smooth. Add both sugars and beat for 3 full minutes, wipe down the sides of the bowl as needed. Add the egg and egg yolk and beat for an additional 1-2 minutes until well combined, light, and fluffy.
- In 2-3 additions, add the dry ingredients, and mix until just combined after each. Mix until the dough comes together, then mix in the chocolate chips and roasted pecans.
- Use a cookie scoop to scoop the dough into 2-3 tablespoon balls. Arrange the dough on your lined baking sheet, about 2 inches apart. Dot the tops with more chocolate chips and roasted pecans, if desired.
- Bake the cookies, one baking sheet at a time, for 12 minutes each. Remove from the oven and let cool completely on the baking sheet before transferring to a plate or serving rack.