Chocolate Chip Pecan Cookies

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Brown Sugar (packed)
• 0.5 cup Granulated White Sugar
• 2 large Eggs (room temperature)
• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 1 teaspoon Baking Soda
• 2 cups Semisweet Chocolate Chips (large chips)
• 1 cup Pecans (roughly chopped)

Instructions

1. Cream Butter and Sugars

   Place softened butter, brown sugar, and white sugar into the mixing bowl. Beat on medium‑high speed for 3–4 minutes until the mixture is light, fluffy, and pale in color.

   Time: PT4M

2. Add Eggs

   Add one egg, beat until fully incorporated, then add the second egg and repeat. Ensure each egg is fully mixed before adding the next.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate bowl whisk together flour, salt, cornstarch, and baking soda until evenly distributed.

   Time: PT2M

4. Incorporate Dry Mix

   Gradually add the dry ingredient mixture to the butter‑sugar‑egg mixture. Using the whisk attachment on low speed, mix just until the flour is no longer visible. Do not over‑mix.

   Time: PT2M

5. Fold in Chocolate Chips and Pecans

   Using a spatula, fold in the chocolate chips and chopped pecans until evenly distributed.

   Time: PT1M

6. Portion Dough

   Weigh out 7–8 oz (200–225 g) of dough for each cookie and place on a parchment‑lined baking sheet, spacing them about 3 inches apart.

   Time: PT5M

7. Bake

   Preheat the oven to 375°F (190°C). Bake the cookies for 12–13 minutes, or until the edges are golden brown and the centers have set but are still soft.

   Time: PT13M

   Temperature: 375°F

8. Cool

   Remove the sheet from the oven and let the cookies rest on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Brown Sugar: Dark muscovado sugar, Coconut sugar
• Instead of Granulated White Sugar: Caster sugar, Turbinado sugar
• Instead of Eggs: Egg replacer, Flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Salt: Sea salt, Kosher salt (use ½ tsp)
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Semisweet Chocolate Chips: Chunky chocolate pieces, Dark chocolate chips
• Instead of Pecans: Walnuts, Almonds, No nuts

Equipment Needed

• Stand Mixer or Hand Mixer
• Large Mixing Bowl
• Small Whisk (optional)
• Spatula
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Baking Sheet
• Parchment Paper (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until fluffy (Step 1).
• Do not over‑mix after adding flour (Step 4).
• Bake at the correct temperature and time (Step 7).

Chef Tips from the Video

• For extra chewiness, replace ¼ cup of flour with additional cornstarch.
• Add a pinch of espresso powder to intensify chocolate flavor without tasting coffee.
• Use high‑quality dark chocolate chips for a richer taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; reheat briefly in the oven.

Room temperature: Can be kept at room temperature for 2‑3 days in a sealed tin.

Make-Ahead Tips

• The dough can be formed into balls and refrigerated for up to 24 hours before baking.
• Freeze unbaked dough balls on a tray; once solid, transfer to a zip‑top bag and bake from frozen, adding 2‑3 minutes to bake time.