Chocolate Chip Pecan Cookies
Servings 20 cookies
Calories 163kcal
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup sugar
- 3/4 cup brown sugar (dark, packed)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups flour (all-purpose, spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips (or chopped chocolate, milk or semi-sweet)
- 1/2 cup pecans (roughly chopped)
Instructions
- Preheat the oven to 350 degrees and line four baking sheets with parchment paper.
- In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy. About 2 minutes.
- Add egg and vanilla extract and mix for an additional minute.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Add flour to wet ingredients, mixing until just combined.
- Fold in chocolate chips and chopped pecans.
- Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets at least 2 inches apart.
- Bake for 9 minutes, rotating the pan halfway through. Cookies will puff up slightly while baking, but will fall when cooling. Remove cookies from the oven as soon as the tops start to brown, avoid over-baking.
- Let cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
Nutrition
Serving: 1 cookie | Calories: 163kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg