Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies with brown sugar is a great recipe any time of year, but especially around the holidays.
The combination of pecans, chocolate chips, butter, and brown sugar make it a sweet and rich dessert.
The cookies are very similar to butter pecan cookies, but have a wonderful combination of crunchy pecans and sweet chocolate.
The Ultimate Cookie
With the combination of pecans, chocolate chips, and a great recipe, this is the ultimate cookie.
Old Treasured Recipes
I have an old Tennessee cookbook that belonged to my grandmother. The women in her church put it together many, many years ago, including my grandmother and great-grandmother.
It looks as though someone spent a ton of time typing the treasured recipes out on a typewriter.
It’s over 100 pages, with several recipes on each page.
I love to look through the old recipes and see the foods that they baked with love for their friends and family.
They had and still have lots of potlucks at her church, and I know they have the best southern foods at each meal.
I was looking through the cookbook and came across this cookie recipe, and was excited to see that it was my grandmother’s.
She didn’t have the chocolate chips in her cookie recipe, but I thought they’d turn out great with the addition, and I was right.
And, the chocolate chip pecan cookies are a super easy recipe to make.
Step-By-Step Instructions
Add the softened butter to the bowl.
Don’t you love the smell of butter? It’s such good stuff. It makes everything richer.
Add the brown sugar and cream together with the butter in the mixer.
You can use a stand mixer or an electric mixer.
Brown sugar always gives cookies some flavor depth.
If you want to add a little more depth to the cookies, start with brown butter for a different taste.
(If you decide to use brown butter, because it’s melted, you will need to refrigerate your cookie dough for about 30 minutes before baking so they won’t spread too much).
Add an egg to the bowl and mix.
Sift the flour and baking soda together in a separate bowl.
Add the flour mixture to the bowl, a little bit at a time, and mix together.
Add the chopped pecans.
Finally, add the chocolate chips and give everything a good stir.
The recipe calls for semisweet chocolate chips, but you can switch things up a bit the next time you bake and use butterscotch, milk chocolate chips, white chocolate, or peanut butter chips instead.
Or, you can even add some extra chocolate chips or pecans.
Roll the dough into 1-1/2″ balls and set on large baking sheets.
It’s a fairly thick recipe. I found it easy to roll the dough and place it on the cookie sheet. I rolled the balls of dough about 1-1/2″ thick.
If you want large cookies, roll them about two inches thick.
If you’re going to a cookie exchange or would like to make cookies for everyone at school or work, you can roll them smaller and get double the amount of cookies.
Rolling them 1-1/2″ thick, I ended up with three dozen cookies.
When the cookies come out of the oven, they are warm and soft and oh-so-delicious. This is definitely a favorite cookie.
Cookie Sheets and Pans
Let me talk about my stoneware pan here. I personally think cookies bake better and more evenly on a stoneware pan.
I’ve had the same stoneware pan that I bought from Pampered Chef years ago and I love it. It started out light brown – about the color of the cookies – but now it’s almost black.
When it gets darker, the cookies don’t really stick to the sheet. I think they bake more evenly and don’t burn on the bottom.
Gotta say, if they burned on the bottom, it would not stop me from eating the cookies, but they do taste better not burned.
Bake for about 10-13 minutes. I let mine get a touch golden brown on the top and the edges.
Let them sit on the cookie sheet for a few minutes so they won’t fall apart while you’re trying to get one to eat it–I mean set aside to cool.
Then, move them over to a cooling rack.
I honestly think chocolate is my love language. This is definitely a chocolate lovers cookie.
And, I’m not sure what’s better than chewy cookies right out of the oven. Well, I say that about a lot of things.
But seriously, warm homemade chocolate chip cookies with pecans and some milk. Hello.
How To Store The Perfect Chocolate Chip Cookie With Pecans
Store the cookies in an airtight container or cover with plastic wrap. The cookies do not need to be refrigerated.
Cookies For The Holiday Season
- M&M Cookies
- Peanut butter chocolate chip cookies
- Christmas wreath cookies
- Red velvet cake mix cookies
How Do I Store The Cookies?
The cookies can be kept an in airtight container on the counter.
Make sure the cookies reach room temperature before adding to the container or you might get a build up of condensation if they are still hot.
You can also freeze them for up to two months before or after baking.
Chocolate Chip Pecan Cookies
Ingredients
- 1 cup butter softened
- 2 cups light brown sugar
- 1 egg
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350-degrees.
- Add the softened butter to a large mixing bowl.
- Add the brown sugar and cream together.
- Add the egg and mix together.
- Sift the flour and baking soda and add to the mixture, a little at a time.
- Add the pecans and chocolate chips and mix together.
- Roll the cookies into 1-1/2" dough balls and bake for approximately 10-13 minutes, or until lightly golden brown.
- Cool and eat!
Original recipe was very dry and wouldn’t stick together. I added 1/2 tsp Rum extract and 1/4 cup milk.
These come out very nice like a perfect soft batch cookie. Light crunchy crust with a soft center. Rum extract brings out the pecan flavor.
Thanks for the tips!
I made the pecan chocolate chip cookies and they are easy to make and so delicious 😋
Hi Janice! That’s great to hear! Thanks for sharing.
I followed this recipe to a T. They came out perfect. Almost too perfect that they look store bought!
So great to hear!