What size cookies can I make?

This recipe makes 24-30 large cookies (formed with a 3-Tablespoon cookie scoop ) or 72-90 bite-sized cookies (formed with a 1-Tablespoon cookie scoop ). Use any size cookie scoop you like here! Keep in mind that if you use a different size cookie scoop, you will likely need to adjust the baking time.

Can I make this dough ahead of time?

Yes! Mix the dough as directed, shape it into dough balls, and store in an airtight container in the fridge for up to 3 days. Transfer refrigerated cookie dough balls directly to a lined baking sheet, and bake normally. To freeze cookie dough, scoop the dough into balls and place them on a baking sheet or large plate lined with a piece of parchment paper, waxed paper, or a nonstick baking mat. Place the cookie dough in the freezer for 2-3 hours, until frozen solid. Transfer frozen cookie dough balls to an airtight container and return to the freezer until you're ready to bake. To bake frozen cookie dough balls straight from the freezer, we recommend reducing the oven temperature to 350° F (a lower temp helps frozen cookies spread out more evenly!) Pro tip: You can also use this make-ahead method for our white chocolate pistachio cookies !

What should I do if my cookies dry out?

If you're keeping cookies on the counter for a few days, they can start to dry out a little bit. To keep them fresh and help them retain moisture, throw a slice of fresh bread into the airtight container with the cookies: The sugar in the cookies will draw the moisture out of the bread, keeping the cookies fresh (and the bread will quickly go stale!)

Can I freeze these cookies?

Yes! Like classic chocolate chip cookies , these cookies freeze quite well. Let them cool completely, then store in an airtight container in the freezer for up to 4 months. Let frozen cookies defrost for a few hours on the counter when you're ready to eat them.

Can I use a stand mixer or hand mixer?

Yes! If you prefer to use a stand mixer or hand mixer in your baking, you can certainly use those appliances for this recipe.

Can I make a half batch or small batch of these cookies?

For just a few cookies, we recommend following our small batch chocolate chip cookie recipe (you can add a handful of toasted pecans to those cookies if you like!)

Chocolate Chip Pecan Cookies

Name: Chocolate Chip Pecan Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 120 grams roughly chopped pecans (1 cup); 170 grams unsalted butter, melted (1 ½ sticks ); 8 grams vanilla extract (2 teaspoons); 2 eggs; 130 grams white granulated sugar (⅔ cup); 150 grams brown sugar (about ¾ packed cup); 330 grams all purpose flour (about 2 ¾ cups); 4 grams kosher salt (1 teaspoon); 5 grams baking soda (1 teaspoon); 175 grams bittersweet chocolate chips (1 cup)

Description

These chewy chocolate chip pecan cookies use melted butter to keep things quick and simple!

Ingredients

Scale

120 grams roughly chopped pecans (1 cup)
170 grams unsalted butter, melted (1 ½ sticks )
8 grams vanilla extract (2 teaspoons)
2 eggs
130 grams white granulated sugar (⅔ cup)
150 grams brown sugar (about ¾ packed cup)
330 grams all purpose flour (about 2 ¾ cups)
4 grams kosher salt (1 teaspoon)
5 grams baking soda (1 teaspoon)
175 grams bittersweet chocolate chips (1 cup)

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Instructions

Heat oven to 375° Fahrenheit. Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
Toast the pecans in a small skillet over medium-low heat. Cook, stirring constantly, for 5-7 minutes until pecans are fragrant and have just barely darkened in color. Set aside.
Whisk melted butter, vanilla, eggs, white sugar, and brown sugar together in a large mixing bowl until smooth.
Add flour, kosher salt, and baking soda to the bowl; stir until just combined.
Reserve a handful of chocolate chips and pecans for topping the cookies before baking (optional). Stir remaining chocolate and pecans into the cookie dough.
Use a 3-Tablespoon cookie scoop to portion out the dough; place each dough ball 1 inch apart on your prepared baking sheet. Gently press a few reserved chocolate chips and pecan pieces into the top of each cookie. Note: This recipe makes quite a few cookies; you will likely need to work in batches.
Bake cookies at 375° F for 10-13 minutes until lightly browned around the edges. Remove cookies from oven and let cool right on the baking sheet for 10-15 minutes, then move to a wire rack to finish cooling. Cookies may look a bit puffy right out of the oven, but the centers will sink down as they cool to form a beautiful, chewy texture.
Serve immediately or store cooled cookies in an airtight container on the counter for up to 5 days.

Notes

Please use a kitchen scale. Measuring by volume (with cups) is notoriously unreliable. For best results, use a kitchen scale and follow the gram measurements provided above.

Substitutions. The mix-ins here are very forgiving: Adjust the exact amount of chocolate chips or pecans to your liking. You can also swap some or all of the mix-ins for other chocolate options (white chocolate chips, chopped baking chocolate), nuts (pistachios, walnuts, peanuts), or M&Ms. Add a pinch of flakey sea salt to these cookies just before baking if you like. Use oil or melted coconut oil instead of melted butter.

For thin, crispy cookies, reduce the flour here by 30 grams (about ¼ cup).

Rest the cookie dough if you like. As the dough sits on the counter, it will thicken slightly (due to the melted butter cooling). Once mixed, let the dough sit on the counter for 10-15 minutes for softer, chewier cookies. For deeper flavor and chewier, thicker cookies, chill the cookie dough in the fridge for 30 minutes before scooping and baking.