Get ready to transform your kitchen into a bakery of dreams with these irresistible Chocolate Chunk Pecan Cookies that will make your taste buds dance and your family beg for more! Imagine biting into a perfectly crisp yet chewy cookie packed with rich chocolate chunks and crunchy pecans - a heavenly combination that elevates the classic chocolate chip cookie to a gourmet masterpiece. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mouthwatering cookies that are guaranteed to become an instant favorite in your household.
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
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chunks
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium 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 well 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 ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in chocolate chunks and chopped pecans using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers look slightly 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. For best texture, enjoy within 2-3 days of baking.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use room temperature eggs for more even mixing and better dough consistency.
- Don't overmix the dough after adding flour to keep cookies tender and prevent toughness.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, sprinkle a few extra chocolate chunks and pecan pieces on top of each cookie before baking.
- Store cookies in an airtight container with a slice of bread to maintain moisture and freshness.
- For best flavor, slightly underbake the cookies so they remain soft and chewy in the center.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
