Chocolate Chip Pecan Cookies
These Chocolate Chip Pecan Cookies are irresistibly soft and chewy with crispy edges. They are loaded with rich chocolate chunks, melty dark chocolate, crunchy pecans and finished off with flaky sea salt. This fool-proof recipe guarantees perfect cookies every time.
Ingredients
- 1 ⅓ cup all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch (cornflour)
- ½ cup butter unsalted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 medium-large egg weighing around (60 g/ 2 oz)
- ¾ cup chocolate chunks or chocolate chips
- ⅓ cup dark chocolate chopped for topping
- ¾ cup toasted pecans chopped plus extra for topping
- pinch sea salt for topping
Instructions
- Melt the butter in the microwave in 30-second intervals, stirring between each. Allow it to cool slightly before incorporating it into the mixture.
- In a mixing bowl, sift together the flour, baking soda, salt, and cornflour. Set aside.
- In a separate bowl, whisk the melted butter, brown sugar, and white sugar for about 2–3 minutes.
- Add the egg and vanilla extract to the wet mixture and whisk until fully combined.
- Gradually fold the dry mixture into the wet batter in batches with a wooden spoon or spatula. When about three-quarters combined, gently mix in the chocolate chunks and pecans. Continue folding until just combined, ensuring no visible flour remains. Avoid overmixing; a few lumps are fine. The dough will be slightly sticky.
- Cover the bowl tightly and refrigerate for about 1 hour, or until the dough is easier to scoop.
- Use an ice cream scoop to portion the dough into 2.1 oz (60 g) balls. Roughly shape (no need to smooth) and place on a tray or container, leaving space between each. Top each dough ball with a few extra pecan pieces. Cover and refrigerate for 1–2 days.
- Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper. Don't heat the tray, let it sit on the counter.
- Place the dough balls about 3 inches apart on the tray. Bake in the center of the oven for 10–14 minutes, one batch at a time. Keep the remaining dough refrigerated while baking. Remove the cookies as soon as the edges turn golden brown and the centers appear set but soft to the touch.
- Let the cookies rest on the baking tray for 5 minutes out of the oven; they will continue to cook slightly as they cool. At this stage, you can gently press extra chocolate chunks onto the soft center. Sprinkle with a pinch of sea salt. Then transfer the cookies to a cooling rack to cool completely.
Video
Notes
- For the best results, use a kitchen scale to weigh your ingredients. When measuring flour, be sure to spoon it into the measuring cup and level it off for precision.
- If your pecans are untoasted, you can toast them in an air fryer at 160°C (320°F) for 5–6 minutes or in an oven at the same temperature for 8–10 minutes, stirring halfway through.
- For thinner cookies, let the dough balls sit on the cool baking tray for 3–5 minutes before baking. For slightly thicker cookies, bake straight from the fridge. Results can vary depending on fridge and room temperature.
- Cool the cookie sheet between batches to prevent the butter in the cookie dough from melting too quickly and causing excess spreading.
- You can store these pecan chocolate chip cookies in an airtight container at room temperature, where they’ll stay fresh for up to 5–6 days.
- If you are having trouble with your cookies read my Troubleshooting Cookies guide and my Helpful Tips to ensure you are not doing anything wrong.
Nutrition
Serving: 1cookieCalories: 389kcalCarbohydrates: 42gProtein: 5gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 46mgSodium: 257mgPotassium: 149mgFiber: 3gSugar: 23gVitamin A: 324IUVitamin C: 0.1mgCalcium: 31mgIron: 2mg
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