Chocolate Chip And Pecan Cookies

Craving the perfect combination of chewy and crunchy? Look no further than these delectable Pecan Chocolate Chip Cookies. In this recipe, we'll guide you through the process of creating the best chocolate chip pecan cookies that will elevate your cookie game to a whole new level of deliciousness.

​Why we love this recipe  

• because it is incredible. These are our favorite recipe for chocolate chip cookies with nuts.
• an upgrade to the classic chocolate chip cookie recipe 
• these are delicious chewy chocolate chip pecan cookies 

If you love this pecan chocolate chip cookies then check out the Vegan Oatmeal Chocolate Chip Cookies or the No Butter Chocolate Chip Cookies.

Chill the dough or not?

The dough does not need to be chilled before baking but chilling the dough does enhance flavors.

Chilling the dough also helps the cookies spread less thinly and delivers more chewy and thicker cookies. Baking straight away will give you thinner and crispier cookies.

What makes cookies chewy?

Brown sugar is what makes chocolate chip cookies chewy. We use coconut sugar which is a healthier alternative and also creates chewy cookies but not as much as brown sugar would. You can use whatever type of granulated sugar you prefer, but brown will give the chewiest cookies.

How do I achieve the perfect balance between a soft center and crispy edges? 

Baking time is crucial. Take the cookies out of the oven when they are just starting to turn golden brown. This will give you the perfect blend of textures.

Ingredients

• Unsalted butter: For that rich, nutty flavor and a soft center. This needs to be at room temperature so that when it mixes with the sugars air pockets can form making a delicious cookie.
• Coconut sugar: A healthier alternative to refined sugar, adding a subtle sweetness. For chewier cookies you can use a mix of white and brown sugar but I think they turn out perfect with coconut sugar. 
• Vanilla extract: For a hint of warmth and aromatic goodness.
• Eggs: The binding agent that brings everything together.
• All-purpose flour: The foundation for the perfect cookie texture.
• Baking soda: To help the cookies rise and achieve that ideal thickness.
• Baking powder: For a little extra lift and fluffiness.
• Sea salt: To balance the sweetness and enhance the overall flavor. We use Himalayan Pink Salt but you can use any good quality salt. 

Other

• Chocolate chips (dark, milk, or semisweet) or chocolate chunks: We prefer to use chocolate chunks as they melt so nicely and dark baking chocolate is usually made from better quality ingredients that chocolate chips. 
• Roughly chopped pecans: Crunchy pecans give these cookies that incredible crunch and nutty flavor. 

How to Make Chocolate Chip With Pecan Cookies

1. Preheat your oven to 375°F (190°C) and line three large baking sheets with parchment paper. We are assuming 3 here as each tray should have about 6-8 cookies. This recipe makes about 18 cookies depending on the size of the cookies your create.
2. In a medium bowl, whisk together the dry ingredients - flour, baking soda, baking powder, and salt.
3. Using a stand-alone mixer, cream together the softened butter and coconut sugar until well combined.
4. Add the eggs and vanilla extract, beating until the mixture is creamy and smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Remove the mixing bowl from the mixer and using wooden spoon fold in the chocolate chips and chopped pecans until evenly distributed.
7. Roll 2 tablespoon of cookie dough into balls and space them on the prepared baking sheets, 6-8 cookies per sheet.
8. Bake for 10 minutes or until the edges are golden brown. Rotate the sheets for even baking and let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.

Top tips 

• ​Must use softened butter. Cold butter won't mix as well and the butter will be uneven within the dough. Room temperature butter is the best. 
• Take the cookies out when the edges are just starting to turn golden brown
• When the cookies come out they will be incredibly soft in the middle. They cannot be eaten straight away but need to be cooled. 

Additions

• Dark chocolate chips for an extra layer of richness.
• A little bit of white chocolate for a sweet contrast.
• Extra chocolate chips on top of the cookies for a delightful presentation.

Variations

• Try using a mix of brown and white sugar for chewier cookies.
• For a nuttier flavor, toast the pecans before adding them to the dough.
• Use walnuts instead of pecans 

Storage

• Keep your cookies fresh and delicious by storing them in an airtight container at room temperature. 
• If you want to enjoy them later, freeze unbaked cookie dough balls in a freezer bag for a quick treat anytime.