A Box Of Warm Homemade Chocolate Chip Pecan Cookies Recipe
A Freshly Baked Dozen. Take the Rest Home!
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Ingredients
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Cookie Dough
Finishing (optional)
Method
Cookie Dough
- 1
Prepare and preheat
Position oven racks to upper-middle and lower-middle. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats; set aside.
- 2
Toast pecans
Spread the pecans in a single layer on a small baking sheet and toast in the preheating oven for 5–7 minutes, watching carefully until fragrant and lightly browned. Remove and let cool; coarsely chop if not already chopped.
- 3
Cream butter and sugars
In a large bowl using a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the softened butter on medium speed until smooth, about 30 seconds. Add granulated sugar and brown sugar and continue beating on medium-high until light and fluffy, about 2–3 minutes, scraping the bowl once or twice.
- 4
- 5
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.
- 6
- 7
Fold in chips and nuts
Using a spatula, fold in the semisweet chocolate chips and the toasted, chopped pecans until distributed evenly throughout the dough.
Forming and Baking
- 8
Portion cookies
Using a 2-tablespoon cookie scoop (or a heaping tablespoon), portion dough into roughly 12 equal balls (about 1.5 tablespoons each will yield a dozen slightly larger cookies; use 2 Tbsp for 12 larger bakery-style cookies). Place dough balls 2 inches apart on the prepared baking sheets. If the dough is very soft, chill the scooped dough on the sheet for 10–15 minutes to reduce spread.
- 9
Optional top with extra chips and salt
Press a few extra chocolate chips into the top of each dough ball for an attractive finish. Sprinkle a small pinch of flaky sea salt on each cookie if using.
- 10
Bake
Bake one sheet at a time on the middle rack for 10–12 minutes (rotate halfway through if using both racks). Cookies are done when edges are set and golden brown, while centers still look slightly soft. For chewier cookies, err on the shorter side of baking time.
- 11
Cool
Remove the baking sheet from the oven and let the cookies rest on the sheet for 3–5 minutes to finish setting, then transfer them with a spatula to a wire rack to cool completely or slightly if you prefer them warm.
