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