Chewy Chocolate Chip Pecan Cookies
These soft and chewy chocolate chip pecan cookies are such a delicious and easy dessert to share! Baked with semi-sweet chocolate chips and chopped pecans, each bite is moist and chewy with the perfect amount of crunch. You only need a few ingredients and one bowl to make these cookies from scratch at home.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer or Stand Mixer
- 1-2 Baking Sheets with Parchment Paper
- 1 Cookie Scoop
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅔ cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free 1-1 baking flour or all-purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup chocolate chips semi-sweet recommended
- ½ cup chopped pecans plus extra for topping
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer (or stand mixer) until smooth and creamed, about 1-2 minutes.½ cup unsalted butter, ⅓ cup granulated sugar, ⅔ cup brown sugar
- Beat in the egg and the vanilla extract until light, fluffy, and smooth.1 egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, baking powder, and salt. Gently mix together on low speed until the dry ingredients are just combined into the dough, being careful not to over-mix.1 ½ cups gluten-free 1-1 baking flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- Use a rubber spatula to fold the chocolate chips and chopped pecans into the dough. It will be a very sticky dough.⅔ cup chocolate chips, ½ cup chopped pecans
- Use a medium cookie scoop to make 1.5 to 2 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment paper 2-3 inches apart. Press more pecans and chocolate chips on top of each dough ball if desired.
- Place the sheet of cookie dough balls in the fridge to chill for 2 hours. Don't skip this step, or your cookies will spread into a big mess in the oven. When the cookies are almost done chilling, preheat the oven to 350℉.
- Bake the chocolate pecan cookies for 12-14 minutes, or until the edges have set. The centers may appear slightly underdone, but it's okay. The cookies will continue to bake as they cool on the baking sheet and under-baking them slightly creates super chewy, gooey cookies. For crispier cookies, bake for a few extra minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Enjoy!
Notes
Storage: Store leftover chocolate chip pecan cookies in an airtight container at room temperature for 5-7 days. For longer storage, you can freeze baked cookies in an airtight container for up to 30 days. Remember to thaw the cookies for 1-2 hours before eating.
*Flour: You can use regular all-purpose flour instead of gluten-free flour. Most gluten-free 1-1 baking flours with xanthan gum work well for these cookies.
Chocolate: Semi-sweet chocolate chips are preferred, but milk chocolate chips, dark chocolate chips, or chopped chocolate chunks are other good options. You can even try white chocolate chips for a sweeter cookie.
Oatmeal Cookies: Make oatmeal chocolate chip pecan cookies by replacing ½ cup of flour with old-fashioned rolled oats.
Dairy-Free: Use dairy-free butter and vegan chocolate chips to make these chocolate chip cookies dairy-free.
Vegan: Try making the cookies with a flax egg instead.