Chewy Chocolate Chip Pecan Cookies – chewy sugar cookie recipe twist
These chewy chocolate chip pecan cookies are the kind of cookie that starts with a crunch and ends with a buttery, gooey middle. There’s no chill time here—just mix, scoop, and bake. I’ve been making these since the weekend I ran out of patience for waiting on dough to set. The toasted pecans bring a nutty warmth, the chocolate melts into pools of joy, and every bite has that ‘just one more’ pull.
Honestly, I wasn’t even trying to make a perfect cookie the first time. I was just in a rush, craving something sweet that didn’t require a nap in the fridge. I threw a few things in a bowl, skipped the chill time, and somehow landed on a cookie that friends now beg for.
They’re soft but not cakey, slightly crisp around the edges, and if you get one warm out of the oven—congrats, your day just peaked. Let’s not overthink it. You want cookies. You want them now. Let’s bake.
Servings: 24 cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips and toasted pecans.
- Drop heaping tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden brown and centers are just set.
- Let them cool on the pan for 2 minutes before transferring to a wire rack.