Imagine sinking your teeth into a perfectly baked cookie that's crisp on the edges, soft in the center, and loaded with rich milk chocolate chips and crunchy pecans. These aren't just any cookies – they're a bakery-style masterpiece that will transport you to dessert heaven with every single bite! Whether you're a serious cookie lover or just looking to impress your friends and family, this recipe is about to become your new go-to sweet sensation that promises to elevate your baking game from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups milk chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in milk chocolate chips and chopped pecans using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Make sure your butter is truly softened but not melted – this ensures the perfect cookie texture.
- Cream the butter and sugars thoroughly (3-4 minutes) to incorporate air and create a lighter cookie.
- Don't overmix the dough after adding flour, as this can make cookies tough.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies rest on the baking sheet for 5 minutes after baking to help them set properly.
- For extra indulgence, slightly press a few extra chocolate chips and pecan pieces on top of each cookie before baking.
- Store cookies in an airtight container to maintain freshness and soft texture.
- For best results, use room temperature eggs and measure flour correctly by spooning it into the measuring cup and leveling off.
Nutrition Facts
Calories: 284kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
