Description
Thick and chewy Chocolate Chip Pecan Cookies are ready in just 30 minutes! Packed with rich dark chocolate and crunchy pecans, these cookies strike the perfect balance of sweet, nutty, and indulgent.
Ingredients
Scale
- 2 1/4 cups (292g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (220g) unsalted butter, at room temperature
- 3/4 cup (150g) light brown sugar, packed
- 1/3 cup (67g) granulated sugar
- 1 large egg + 1 yolk, at room temperature
- 1 1/2 teaspoons vanilla bean paste (or 2 teaspoons vanilla extract)
- 1 cup (160g) good quality dark chocolate chips + more for topping
- 1 cup (120g) pecan halves, roughly chopped + more for topping
Instructions
- Preheat oven to 350°F/177°C. Line two sheet pans with parchment paper.
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl, add in the eggs and vanilla, and beat until combined.
- Add the dry ingredients and mix on medium-low speed until almost combined.
- Add the chocolate and pecans and use a rubber spatula to fold them into the dough until just combined.
- Using a 2oz cookie scoop, or a 1/4 measuring cup, scoop the dough and arrange on the prepared sheet pans, leaving 2 inches of space between each cookie.
- Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking