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The classic chocolate chip cookie gets an upgrade with this soft, warm, and gooey version including the addition of crispy pecans. Pecan chocolate chip cookies are sure to become a new favorite in your home.
Today is a SUPER FUN day on my site, as I’m participating in a little blog hop called Freaky Friday! Michaela from An Affair From The Heart put together this event where one blogger makes a recipe from another assigned blogger’s site.
And this month, it’s a virtual cookie exchange! Bring on ALL the cookies!
What I love about these Freaky Friday events is that I get connected with food bloggers I had never “met” before, and just like the bloggers I was paired with during previous Freaky Friday events, I got to find out a little bit more about Erin from The Speckled Palate, who I admit I only followed on Instagram prior to being able to take a deep dive into her site at assignment.
When I started perusing Erin’s site, I discovered she has a serious love for entertaining. And I mean serious love.
This woman loves hosting so much that she put together a guide to convince you to put all the excuses you have in your mind about why you shouldn’t host a dinner party and just host the dang party.
This guide also includes the excuse “my kids are a disaster.” So, yeah, she’s even got a good argument for why that’s a crappy reason not to host.
Erin is your best hosting hype woman!
WHY I CHOSE THESE COOKIES
After perusing all of Erin’s recipes (and I mean all of them– I will share my favs in a bit), I had to wipe the drool off of my face and get to work on picking a cookie recipe for this Freaky Friday Virtual Cookie Exchange.
I knew right away that her pecan chocolate chip cookies were the cookie for me, because I believe a simple, classic cookie can offer a whole lot in the way of flavor and impressiveness, but also, the ease of a basic chocolate chip cookie with some extra frills keeps cookie baking uncomplicated and painless, especially if cookie baking isn’t your specialty.
These cookies are really really simple. And I know you’re going to love them as much as I did (and as much as Erin’s readers do– they’re highly rated on her site!).
Aaaaand since I didn’t write the recipe, I think I can get away with calling them the best chocolate chip pecan cookie recipe I’ve ever made. Right? I think it checks out.
How to Make Pecan Chocolate Chip Cookies
Something that I love about Erin’s chocolate chip pecan cookie recipe is how simple the ingredient list is.
These chocolate chip and pecan cookies use basic pantry staples, and just ½ cup of chopped pecans. This makes for a great last minute dessert, and it means that I can basically have chewy and gooey chocolate chip cookies any time that craving hits.
And I know the craving will… If you’ve never had a chocolate chip cookie with pecans, your life is about to change (for the way better).
MAKING THE DOUGH
The mixing process for this chewy chocolate chip pecan cookies recipe is very simple.
To get started, add your flour, salt, and baking soda to a small bowl, and whisk it well to combine.
Then, cream together the butter, brown sugar, and white sugar in a stand mixer. If you don’t have a stand mixer, you can use a large bowl and a hand mixer to get the job done.
Once the mixture is light and fluffy, add in your egg and vanilla extract and beat again until everything is incorporated.
Reduce the mixer speed and add in half of the dry ingredients. Once the first half of dry ingredients is incorporated, add the second half and mix until the dough is just combined.
ADDING IN THE PECANS AND CHOCOLATE CHIPS
With the mixer still on low, add in the chopped pecans* and chocolate chips. Beat until evenly dispersed, then cover the mixing bowl and chill in the refrigerator for at least 2 hours, or up to 1 day.
Chilling the dough makes for chewy, thick cookies rather than flat and crispy ones.
*For a real treat, toast the pecans before you chop them and add them to the cookies. Deeeeeelish!
BAKING THE COOKIES
Once the dough for your pecan and chocolate chip cookies has chilled, line a large baking sheet with parchment paper and preheat the oven to 350ºF (177ºC).
Drop scoops of dough onto the prepared baking sheet, being sure not to add more than 8 scoops on the baking sheet. You can roll the dough with your hands if you want to, but it’s not totally necessary.
Bake the cookies for a quick 11-13 minutes, or until they just start to turn brown. Once you remove them from the oven, you’ll want to allow the cookies to cool for a full 5 minutes before transferring them to a cooling rack.
Storing the Cookies
Once you have baked your cookies, make sure you let them cool to room temperature before placing in airtight containers (or, you know, packing them up in a cookie tin). These cookies will keep well at room temperature for up to 7 days (if they last that long).
PECAN CHOCOLATE CHIP COOKIES FREEZE WELL
If you would like to store your cookies for longer, you can freeze them instead. Baked cookies can be placed in a freezer bag and frozen for up to 3 months. They make a tasty midnight snack, that’s for sure!
You can also freeze the cookie dough before baking.
To freeze your chocolate chip pecan cookie dough balls, you can either form the cookie dough into a log and wrap tightly with plastic wrap and place in a freezer bag, or freeze dough that has been rolled.
Just scoop it, freeze it on cookie sheets, then transfer the cookie dough balls to a freezer bag. Use and bake within 3 months.
WHAT IF I DON’T HAVE PECANS?
If you don’t have pecans, you can easily use chopped walnuts in their place. Although it’s not the exact same, they have a similar flavor and crunch and will totally work for this recipe.
You could also opt to increase the chocolate chips to 1 and ¼ cup, but it really is that satisfying crunch that makes these cookies more fun than a traditional chocolate chip cookie.
You Can’t Go Wrong with Cookies
This pecan chocolate chip cookie recipe was such a simple and delicious choice, and I’m so glad that I had to chance to bake them.
The addition of crunchy pecans was pure perfection, and you know me, I can never say no to a chocolate chip cookie recipe.
Not only does it feature moist and earthy pumpkin puree, but it’s topped with a decadent bourbon caramel sauce. Umm… How can you go wrong when something sounds that good?
And remember how I said Erin is the queen of hosting? Look at all of her cocktails! Oh. Em. Gee.
I’ll be adding this peppermint white Russian to my list this winter, one hundred percent.
I hope you’ll consider adding Erin’s all-American chocolate chip pecan cookies to your baking list just like I did! Trust me, you won’t regret it (my empty cookie jars can vouch for that).
Take a look at all of our 2021 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Candy Cane Puppy Chow
- The Carefree Kitchen – Christmas Linzer Cookies
- Devour Dinner – Peppermint Meltaways
- Family Around the Table – Chocolate Overload Cookies
- The Foodie Affair – Easy Pecan Pie Crust Cookie Recipe
- The Fresh Cooky – White Chocolate Peppermint Cookies
- Hostess at Heart – Crumbl Cookie Recipe
- House of Nash Eats – Peppermint Chocolate Chip Cookies
- Kathryn’s Kitchen Blog – Peanut Butter Cup Cookies
- Lemoine Family Kitchen – Lemon Thumbprint Cookies with Strawberry Jam
- Lemon Blossoms – Cranberry Orange Biscotti
- Life Currents – Chocolate Mint Rugelach
- Life, Love & Good Food – White Chocolate Macadamia Nut Cookies
- Soulfully Made – Polar Bear Paw Cookies
- The Speckled Palate – Saltine Cracker Toffee
- Sue Bee Homemaker – Jam Thumbprint Cookies
- Take Two Tapas – Sugar Cookie Truffles
Pecan Chocolate Chip Cookies
- 1 and ¼ cup (180g) all-purpose flour be sure to measure properly
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (60g) chopped pecans
- ¾ cup (128g) semi-sweet chocolate chips
- In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, and beat again on medium-high speed until everything is incorporated.
- Reduce the mixer speed to low, then add the dry ingredients in two additions, allowing the first half of the dry ingredients to incorporate before adding the rest. Continue to mix on low until dough is just combined.
- With the mixer still on low, add the chopped pecans and chocolate chips and beat until evenly dispersed. Cover the bowl and chill the dough in the refrigerator at least 2 hours and up to 1 day.
- When you are ready to bake the cookies, preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Drop scoops of dough (or roll into balls with your hands and place them) onto the prepared baking sheet (I use this #50 cookie scoop for all of my standard size cookies). Do not place more than 8 balls of dough on a cookie sheet.
- Bake the cookies for 11-13 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Store cookies in an airtight container at room temperature, up to 7 days. Baked cookies may be frozen up to 3 months. You may also freeze rolled cookie dough up to 3 months. Bake frozen for 12-14 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.