Chocolate Chip Pecan Cookies

5 from 4 votes

Chocolate Chip Pecan Cookies

These irresistibly soft and chewy Chocolate Chip Pecan Cookies are a perfect option when a cookie craving hits. Only about 15 minutes to prep filled with toasted pecans and all the chocolate chips. A new family favorite cookie you will love!

Prep Time15

Chill2

Total Time2 45

Course: cookies, Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

Ingredients

2 3/4 c all-purpose flour (340 g)
1 tsp cornstarch
1 tsp baking soda
½ tsp sea salt
1 cup unsalted butter, melted (2 sticks) slightly cooled
1 c light brown sugar
3/4 c sugar
2 large eggs
1½ tsp vanilla
1½ c chopped pecans
2 c chocolate chips

Instructions

Note: This cookie dough needs to be chilled.
In a skillet, toast the pecans for about 4-5 minutes on medium heat, stirring frequently until the pecans are lightly toasted and begin to become fragrant. Set them aside to cool. (Make sure they are cooled or they will melt the chocolate chips in the dough.)
Whisk together the flour, sea salt, baking soda and corn starch. Set aside. Using an electric mixer, beat together the melted butter and sugars until smooth. Add in the eggs and vanilla and beat until fully incorporated. (You can use a whisk for this part but I prefer the mixer.)
Slowly beat in the flour mixture. Don't over mix. Just mix until the flour is incorporated. You can use a hand mixer or spoon for this part. Then fold in the chocolate chips and chopped pecans.
Chill the cookie dough for at least 2 hours and up to about 2 days. For ease in forming the cookies, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange on a parchment lined dish or container and chill for the remaining time.
Once chilled, preheat the oven to 350°F. Allow the cookie dough to sit out for about 5-10 minutes to slightly soften before arranging 2 inches apart on a parchment lined cookie sheet. Bake for about 9-12 minutes or until the edges become golden. The top may look undercooked, but they will still set. Better to under cook than over cool.
Allow the cookies to cool for 3-4 minutes before transferring to a cooling rack to fully cool. Store for about 4-5 days in an air tight container at room temperature.

Notes

I recommend weighing your flour for best results. If you don't have a scale, stir the flour to aerate before measuring. Then spoon the flour into your measuring cup and level with a knife. Don't scoop your measuring cup straight into the flour as this can cause you to measure much more flour than needed and your cookies will not spread and be dry.
Because these chocolate chip pecan cookies use melted butter, chilling is a MUST. The wait will pay off in the end as the melted butter is a big reason for the chewy texture. If you don't chill the dough, they will definitely spread.
It is better to under bake these cookies. If you are worried about the cookies being too soft on top, you should be okay pulling them out once the edges become golden. The cookies still bake slightly even when pulled from the oven.

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