Are you looking for something a little different than regular chocolate chip cookies? Give these Chocolate Chip Pecan Cookies a try next time. (Keep some in the freezer to use when you need cookies in a hurry!)
Chocolate Chip Pecan Cookies
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You just can’t go wrong with fresh-baked cookies. I don’t know about in your house, but my son really loves to “help” in the kitchen. Especially when I get the electric mixer out! Nothing holds his attention for long, but we can at least get a few cookies in the oven before he gets distracted.
This recipe makes 4-5 dozen cookies. So what do you do with the rest of the cookie dough after your helpers are done helping? You could hang out in the kitchen and bake the rest of the cookies.
Or you could just stick the rest of the cookie dough in the refrigerator and deal with it later. These cookies freeze great for later, and they are much easier to prep for the freezer after the dough is refrigerated. So refrigerate the leftover cookie dough, and go play until later! (See the recipe card below for freezing instructions.)
I love nuts in my cookies, so these Chocolate Chip Pecan Cookies are a great alternative to plain chocolate chip cookies. (Not that there is anything wrong with those, either!) I like to use these pecan chips in cookies, because they are already very small pieces. If you like bigger chunks in your cookies, try chopped pecans instead of pecan chips.
I always had a hard time getting my cookies to come out around the same size. Once I started using a cookie scoop like this one, I’ve been able to make more even cookies. This scoop is also great for prepping cookies for the freezer. You can scoop all the dough out into balls, lay it on wax paper, and then go back and roll the dough into “pretty” balls for the freezer. It’s a piece of cake!
Enjoy!
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Printable Recipe Card for Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies
Ingredients
- 1 cup 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 2-1/4 cups all purpose flour
- 1-1/2 cup chocolate chips
- 1 cup pecan chips
Instructions
- In an electric mixer, cream butter with sugar and brown sugar until soft and fluffy.
- Add in eggs, one at a time, fully incorporating the first egg before adding the second.
- Add vanilla, baking soda, salt, and nutmeg; mix until fully incorporated.
- Slowly add flour, mixing until fully incorporated, stopping mixer to scrape down the sides as needed.
- Fold in chocolate chips and pecans.
- Drop by tablespoonfuls (or use a cookie scoop) onto ungreased baking sheet. Bake at 350 degrees for 10-14 minutes, until cookies are golden brown.
To freeze;
- Refrigerate dough until chilled.
- Roll dough into tablespoon-size balls. (Scoop dough out with a cookie scoop and lay on wax paper.)
- Place cookie dough in a Ziploc freezer bag, and freeze in a single layer.
- Once cookie dough balls are frozen (overnight), they will easily separate.
To bake frozen cookies:
- Take frozen cookie dough out of freezer and place on ungreased cookie sheet.
- Preheat oven to 350 degrees.
- Bake cookies for 10-14 minutes.
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