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Looking in the middle of chocolate chip and pecan cookies.
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5 from 3 votes

The Best Chocolate Chip and Pecan Cookies

Transform an amazing chocolate chip cookie recipe into Chocolate Chip and Pecan Cookies that everyone will go crazy for.
Prep Time10 minutes
Cook Time40 minutes
0 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 233kcal
Author: June Albertson-Dick

Ingredients

  • 1 cup butter {2 sticks-melted}
  • 1 cup brown sugar {packed}
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup chocolate chips
  • ¾ cup pecans {chopped}

Optional Topping

  • 2 Tablespoons flaky sea salt

Instructions

  • Preheat the oven to 350 degrees.
  • Microwave butter in a large microwave safe bowl for about 40 seconds {add 5 second increments if not melted}. Add both sugars to the butter and mix by hand until creamy. Add the vanilla and eggs, mix until incorporated but do not over mix or the dough can get stiff.
  • Add the flour, cornstarch, baking soda and salt. Mix until everything is incorporated. Add the chocolate chips and chopped pecans {reserving a couple of tablespoons of each for the top} and stir until they are evenly distributed. Place the reserved chocolate chips and pecans on a plate.
  • Use a medium cookie scoop {or about 1 1/2 tablespoons} to scoop dough into your hands. Roll into a smooth ball and press the top in the reserved chocolate chips and pecans.
  • Place the cookie dough balls onto a silicone mat {or parchment} lined baking sheet. Bake in a preheated oven for 9-11 minutes {or until edges are set and center is still slightly jiggly} remove from the oven and sprinkle with flaky sea salt {optional}.  Allow cookies to cool completely on the pan.

Notes

  • If you prefer smaller cookies or giant cookies, use a small or large cookie scoop to measure out the dough.
  • Be sure to add additional pecans and chocolate chips to the top of the cookie dough.  This simple step will give you a beautiful top and extra flavors.
  • Don't over bake the cookies.  To get amazing gooey cookies this is such an important step. 
  • Allow the cookies to cool on the baking sheet.  To get perfectly baked cookies this step is key.  The residual heat from the cookie sheet will help to set up the cookies into a soft center with crispy edges. 
Store- These chewy cookies can easily be stored in an airtight container or zipper bag at room temperature for 4 days.  You can also keep them in the refrigerator and they will last a day or two longer.
Freeze- This is an excellent recipe to freeze up to 3 months in advance wrapped tightly in plastic wrap and placed in a freezer bag.
You can also freeze pre-scooped cookie dough for up to 3 months. It can be baked from frozen for an extra 2-3 minutes or can be defrosted before freezing.

Nutrition

Serving: 1cookie | Calories: 233kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg