Chocolate Chip Pecan Cookies with brown sugar is a great recipe any time of year, but especially around the holidays, including Christmas. 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.
Chocolate Chip Pecan Cookies
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 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.
Recipe and printable instructions listed below.
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.
Add an egg to the bowl.
Sift the flour and baking soda together in a separate bowl.
Add the flour to the bowl, a little bit at a time, and mix together.
Add the chopped pecans.
Add the chocolate chips and give everything a good stir.
Roll the dough into 1-1/2″ balls and set on a cookie sheet.
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’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.
Let me talk about my stoneware pan here. I personally think cookies bake better 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.
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.
I honestly think chocolate is my love language. And, I’m not sure what’s better than cookies right out of the oven. Well, I say that about a lot of things. But seriously, warm cookies and some milk. Hello.
- 1 cup butter (softened)
- 2 cups light brown sugar
- 1 egg
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350-degrees.
- Add the softened butter to the 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!
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
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