Pecan Chocolate Chip Cookies

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IngredientsPecan chocolate chip cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • One egg
  • One egg yolk
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate, chopped into 1/2 inch chunks (or chips)
  • 1 cup pecans, toasted and coarsely chopped, (walnuts may be substituted for pecans)


  1. In a medium bowl, whisk together flour, baking soda and salt.
  2. In a bowl of an electric mixer on medium high speed, beat butter until creamy, about one minute.
  3. Add granulated sugar and Brown sugar and beat until light and creamy, about 3 – 4 minutes.
  4. Add egg and egg yolk and mix until thoroughly combined.
  5. Add corn syrup and vanilla extract and mix until thoroughly combined, scraping down sides of bowl as needed.
  6. Reduce speed to low and gradually add flour mixture, scraping down sides of bowl as needed and mixing until just combined.
  7. Stir in chocolate chips or chopped chocolate chunks and chopped pecans.
  8. Cover with plastic wrap and refrigerate at least 2 hours or up to 6 hours.
  9. When ready to bake, preheat oven to 350°F.
  10. Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 1 inch apart.
  11. Bake until lightly browned, about 9 to 11 minutes, rotating baking sheets halfway through baking.
  12. Remove from oven and cool 2 minutes, then transfer cookies to a wire rack to cool a bit more.

Makes 3 dozen cookies

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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