Chewy Chocolate Chip Pecan Cookies
These chewy chocolate chip pecan cookies have crispy edges, gooey centers, and lots of flavor! Easy recipe & no need to chill the dough!
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Servings: 24 cookies
Ingredients
- 2 sticks unsalted butter, softened (1 c)
- 1 1/2 c packed brown sugar
- 1/2 c granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 3 c + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 c semisweet chocolate chips
- 1 c roughly chopped pecans
Instructions
- Preheat the oven to 375.
- Optional: if you want toasted pecans for a richer flavor, pour the pecans in a skillet and saute them over medium heat for 5-7 minutes. This will help release some of the oils and the flavors. The recipe will be delicious without toasting them, but they'll be a little more flavorful if you do! :)
- Cream butter & sugars together on medium speed for about 2 minutes.
- While the butter & sugars are creaming together, pour 3 c flour (leave that other 2 tbsp for later!), baking soda, and salt in a separate bowl and gently mix together with a whisk, and then set aside.
- Add in vanilla & egg to the creamed butter and sugar until egg is combined, scraping the bowl to make sure everything evenly mixes together.
- Slowly add in the flour mixture to the creamed butter, and mix together until just combined.
- Gently mix in the chocolate chips & pecans.
- Now, for a silly-but-always-works trick for helping those cookies not to spread: sprinkle in the remaining 2 tbsp of flour into the cookie dough and quickly mix together - just a couple of rotations around the bowl! (You don't need to do this if you decide to make the dough ahead of time and chill it.)
- Roll out your cookie dough - the dough balls should be about 1.5-2 inches in diameter. Once you've rolled out 12 and placed them on your baking pan, bake on the center rack in the 375 degree preheated oven for 9 minutes.
- Remove the baked cookies from the oven, and allow them to sit on the baking pan for 5-10 minutes before placing them on a cooling rack.
- Repeat with remaining dough.
- Enjoy those cookies with your friends & fam!
Notes
1. It's TRUE! You really don't have to chill this dough before baking the cookies! But, that's why I created this recipe the way I did. So, just follow this recipe & you should end up with thick, soft, chewy, melty-on-the-inside, not-spready, delicious chocolate chip cookies in a snap!
2. If you are making this dough ahead of time and don't plan to bake the cookies right after you make the dough, you don't need to bother adding in the extra 2 T of flour at the end. The additional flour helps prevent the fresh dough from spreading, but if it ends up being chilled, they shouldn't need that extra flour.
2. These cookies stay super soft the following day, but I think pretty much all chocolate chip cookies lose a lot of their goodness in texture & flavor by Day 3-4. So, if you're wanting to make these ahead of time, just make the dough ahead of time and store it in the fridge, and then bake the day of or the day before you're wanting to eat them! Nothing yells "DELICIOUS!" like a fresh chocolate chip cookie!
3. Yep, you can freeze the dough AND the baked cookies! Standard for cookie dough is up to 3 months. Wrap tightly in plastic wrap and place in freezer. If you want to freeze the baked cookies, place them in an airtight container or a gallon bag in the freezer once they've completely cooled and set a bit. (Let them sit out for a few hours after baking them before freezing them.)