Pull Up a Chair: Let's Talk Cookies
Alright, confession time! Chocolate chip pecan cookies are the first thing I ever baked that didn’t end up as a kitchen disaster (true story: my first attempt at bread could have doubled as a doorstop). I specifically remember making a big, messy batch for my cousin’s birthday; we ate about half the dough before anything even reached the oven. Looking back, the best part wasn’t that they were perfect, but that we got to laugh at the lopsided ones and sneak bites when we thought nobody was watching. So, yes, these cookies make me a little nostalgic—and a little hungry if I’m honest.
Why I Keep Coming Back to This Recipe
I make these every time someone needs a pick-me-up (or when I crave something crunchy and chocolatey—so, pretty often). My family goes a bit bonkers for the combo of pecans and melty chocolate. My daughter insists hers be warm, and my husband, well, he just likes hiding them so he gets the last one. If I’m feeling lazy, I’ll use chopped walnuts instead of pecans (shh, don’t tell my mom). And once, when I was out of brown sugar, I tried coconut sugar... it worked, but it wasn’t quiiite the same. Live and learn.
The Ingredient Parade
- 1 cup (225g) unsalted butter, softened (margarine in a pinch works, but, honestly, real butter is worth it)
- 1 cup packed brown sugar (light or dark, whatever's lurking in your pantry)
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract (my grandmother always used that fancy stuff from Mexico, but supermarket vanilla does the trick, too)
- 2 ¼ cups all-purpose flour (sometimes I’ll swap a quarter cup for whole wheat if I’m feeling wild)
- 1 teaspoon baking soda
- ½ teaspoon salt (sea salt is especially nice here)
- 1 ½ cups chocolate chips (milk, dark, or a wild mix—they’re all fair game)
- 1 cup chopped pecans (I’ve tossed in walnuts when the pecans disappeared, and even macadamia nuts once for a change!)
Wander Through the Steps With Me
- Cream the butter and both sugars in a big bowl until it’s fluffy—elbow grease required unless you’ve got a mixer. (Hand mixers are fine. Wood spoons add character... at least that’s what I tell myself.)
- Crack in the eggs one at a time, mixing until smooth. Tip: This is where I usually sneak a taste—nothing like buttery, sugary batter.
- Add the vanilla and swoosh everything together.
- In a separate bowl, whisk the flour, baking soda, and salt. (But if you’re feeling lazy—who isn’t?—just dump it straight in with the wet mix. I won’t tell anyone.)
- Gently fold in the flour mix. Don’t worry if it looks a bit shaggy at first—it all comes together.
- Chuck in your chocolate chips and pecans. Stir. (Or dump in handfuls, seeing as measuring cups always go missing in my kitchen anyway.)
- Scoop golf-ball-sized blobs onto a baking tray lined with parchment (or just grease it up with whatever’s handy). Give ‘em some breathing room—they’ll spread a tad.
- Bake at 350°F (175°C) for 10-12 minutes until the edges look golden but the middle seems a lil' soft. Trust me, resist overbaking!
- Let cool on the tray for a few minutes, then get ‘em onto a wire rack (if you have one—otherwise, a chopped up cereal box will do; that’s my not-so-high-tech hack).
What I’ve Learned Along the Way...
- If the dough seems too sticky, pop it in the fridge for 20 minutes. Actually, I find it works better if you chill it anyway—the cookies don’t spread as much.
- Sifting the flour? Well, I've done both. Honestly, it doesn't change much for me, so I skip it unless I'm feeling extra fancy.
- Toasting pecans first makes everything smell amazing. But… sometimes I’m just impatient. Still good.
When I Tried to Mix Things Up (Not Always a Win)
- Once swapped half the chocolate chips for butterscotch morsels—oh boy, crazy sweet, but still edible if you’ve got a real sweet tooth.
- One magical time, I added orange zest. It kind of took over (not, um, ideal).
- Peanut butter chips? Actually, not bad. But my brother claims it ‘messes with tradition’ (rolls eyes).
No Fancy Gear? No Problem!
Look, a stand mixer is lovely (and saves your wrists), but a regular old wooden spoon and a strong arm work too. If you don't have parchment, I’ve just used greased-up foil. They turn out fine—maybe the bottoms get a bit extra crispy? Oh, here’s where I go down a rabbit hole: King Arthur Baking's cookie tools guide if you want to go all in. Or not.
Will They Last? (Let’s Be Honest, Probably Not)
Theoretically, these keep well in an airtight tin for 3-4 days. But, in my house, they’ve never made it past breakfast the next day. If you, like me, lack self-control, they freeze beautifully (even the raw dough! Just don’t forget about ‘em).
How We Like to Serve ‘Em Around Here
I like ‘em warm with a cold glass of milk. My uncle dunks his in coffee, and my kid likes a scoop of vanilla ice cream on top—because why not? At Christmas, I sometimes sprinkle a little festive sea salt on top; highly recommend. If you’re after more cozy bakes, Sally’s Baking Addiction has some wild cookie ideas that’ll keep your oven busy.
Little Tips I Somehow Learned the Hard Way
- Once, I tried to speed things up by cranking the oven hotter. Bad idea – they came out crispy as biscuits and NOT in a good way.
- Forgot the salt once. Turns out, it actually matters (who knew?)
- Let the cookies cool properly, or they’ll fall apart when you try to move them. Learned that one from sheer impatience. Whoops.
FAQs (I’ve Genuinely Been Asked These)
- Can I toast the pecans first?
- Absolutely! Gives them a deeper flavor and, actually, makes your kitchen smell like a nutty dream.
- Do I have to chill the dough?
- Nope, but if you want a thicker cookie, it helps (I've baked straight away tons of times; still tasty). Sometimes impatience wins.
- How should I store them?
- In an airtight tin or jar at room temp. Or honestly, just hide ‘em somewhere because they disappear fast.
- Can I use salted butter?
- Yeah, I’ve done it (because that's all I had), just skip or cut back the added salt a bit.
- Is it ok to use different nuts?
- Go for it! Walnuts, almonds, hazelnuts—once I accidentally used a mixed nut bag, and it was... interesting. I wouldn't bother with peanuts, though, unless you're after a really different vibe.
- Do these freeze well?
- For sure! Either the dough or the baked cookies—just wrap ‘em up good. (Don’t forget they’re there, like I always do.)
So that’s my honest, a-bit-messy, very-much-loved chocolate chip pecan cookies recipe. If you try it, let me know how it turned out or if you do something wild—like add raisins (but, um, maybe not?). Happy baking!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped pecans
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt.
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3In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips and chopped pecans.
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5Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 10–12 minutes, or until the edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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