These Soft Pecan Chocolate Chip Cookies are the perfect bite. A buttery soft cookie filled with sweet chocolate chips and chewy pecans. Give them a try soon!

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Yes, you need to make these Pecan Chocolate Chip Cookies! Much like my Chocolate Chip Oatmeal Cookies, these are the perfect balance of crispy and chewy. And these are loaded with big pieces of pecans for that extra chewy factor.

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What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – The absolute perfect cookie! A chewy buttery bite filled with pecans and chocolate chips.
• Serving – This recipe made 36 regular sized cookies. If you want to make large cookies, you will get about half of that amount. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

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Ingredients

• Flour – These cookies use all purpose flour.
• Baking soda – This helps provide structure and stability to cookies so they don’t fall apart. It also aids in the cookies rising slightly.
• Salt – Regular table salt is used and it helps enhance flavours in the cookies..
• Butter – These cookies use unsalted butter at room temperature.
• Sugars – I used a combination of brown and white sugar for these cookies to create the perfect chewy cookie.
• Egg – I used one large egg at room temperature for these cookies.
• Vanilla extract – Vanilla extract is possibly the most versatile and commonly used extract in baking. It adds flavour to the cookies.
• Chocolate chips – I used semi sweet chocolate chips for these cookies.
• Pecans – This recipes uses pecan nuts in the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Line a large baking tray with parchment paper. In a medium bowl, combine flour, baking soda and salt. Set aside.
2. Mix wet ingredients and sugars – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined just about a minute, scraping sides of bowl occasionally.
3. Add flour and remaining ingredients – Stir in flour mixture until combined. Fold in chocolate chips and pecans.
4. Bake – Drop dough by rounded teaspoons 2 inches apart onto your prepared cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned but still soft and slightly wobbly in the middle.
5. Cool – Remove from the oven and leave on the cookie sheet to cool for about 5 minutes.
6. Serve/Store – Transfer to a cooling rack and allow to cool completely. Once cooled completely can be stored in an airtight container for about a week.

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Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

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Substitutions

*Like many baked goods, there aren’t always many substitutions I would recommend because it will completely change the structure of the cookie. However, sometimes there are small changes you can make.

• Vanilla extract – If you’d like to up the flavour of these cookies, you can use maple extract for a full on fall flavour.
• Pecans – Alternatively you could easily use walnuts for these cookies.
• Semi sweet chocolate chips – Use dark chocolate, milk chocolate or white chocolate. You could even use chocolate chunks.

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Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 3 – 4 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

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Frequently Asked Questions

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Thanks for stopping by and hope to see you soon!