Chocolate Chunk Pecan Cookies: Prepare to embark on a baking adventure that culminates in pure, unadulterated bliss! Imagine sinking your teeth into a warm, chewy cookie, the rich, dark chocolate melting on your tongue, perfectly complemented by the buttery crunch of pecans. Is your mouth watering yet? Because mine certainly is! These aren’t just any cookies; they’re a symphony of textures and flavors that will have everyone begging for more.
While the exact origins of the chocolate chip cookie are well-documented (thank you, Ruth Wakefield!), the addition of pecans elevates this classic to a whole new level of Southern charm. Pecans, native to North America, have long been a staple in Southern baking, adding a nutty sweetness and satisfying crunch that’s simply irresistible. Think pecan pie, pralines, and now, these incredible Chocolate Chunk Pecan Cookies!
But what makes these cookies so universally loved? It’s the perfect balance of textures the soft, chewy center, the crisp edges, and the satisfying crunch of both chocolate chunks and pecans. It’s the rich, decadent flavor that satisfies even the most intense chocolate cravings. And let’s not forget the convenience! These cookies are relatively easy to make, requiring only simple ingredients and a little bit of patience. Whether you’re baking for a holiday gathering, a weekend treat, or simply a moment of self-indulgence, these cookies are guaranteed to be a crowd-pleaser. So, grab your apron, preheat your oven, and let’s get baking!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chunks (or chopped chocolate)
- 1 cup chopped pecans
Preparing the Dough:
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
- Incorporate the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Don’t overmix at this stage; just ensure everything is combined. Overmixing can lead to tougher cookies.
- Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in tough cookies. Stop mixing as soon as you see the flour disappear.
- Fold in the chocolate chunks and pecans: Gently fold in the chocolate chunks and chopped pecans until they are evenly distributed throughout the dough. Again, be careful not to overmix. Folding is a gentle process that helps to prevent the gluten from developing further.
- Chill the dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also helps to prevent the cookies from spreading too much during baking. If chilling for longer than a few hours, let the dough sit at room temperature for about 15-20 minutes before scooping to make it easier to handle.
Baking the Cookies:
- Preheat the oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position.
- Prepare the baking sheets: Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier. Parchment paper also helps to ensure even baking.
- Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread without running into each other. For larger cookies, use a larger scoop.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time will vary depending on your oven and the size of the cookies. Keep a close eye on them to prevent them from burning.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, making them easier to handle.
Tips for Perfect Chocolate Chunk Pecan Cookies:
- Use room temperature butter: Softened butter is key to creating a light and fluffy cookie dough. Make sure your butter is truly softened, but not melted. It should be soft enough to press your finger into easily, but still hold its shape.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
- Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking and for developing a more tender texture.
- Use high-quality chocolate: The quality of your chocolate will greatly impact the flavor of your cookies. Use high-quality semi-sweet chocolate chunks or chop your favorite chocolate bar into chunks.
- Don’t overbake the cookies: Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the centers are still slightly soft. They will continue to firm up as they cool.
- Add a sprinkle of sea salt: A sprinkle of sea salt on top of the cookies after baking enhances the flavor and adds a nice contrast to the sweetness.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes, or until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies for up to 2 months.
Variations:
- Add different nuts: Substitute the pecans with walnuts, almonds, or macadamia nuts.
- Add dried fruit: Add dried cranberries, raisins, or cherries for a chewy texture and added sweetness.
- Add spices: Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm and cozy flavor.
- Make them gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Add espresso powder: Add a teaspoon of espresso powder to the dough for a mocha flavor.
Troubleshooting:
- Cookies are spreading too much: Make sure you are using room temperature butter, not melted butter. Also, make sure you are chilling the dough for at least 30 minutes. If your oven is too hot, the cookies may also spread too much.
- Cookies are too dry: Don’t overbake the cookies. Bake them until the edges are golden brown and the centers are still slightly soft. Also, make sure you are not using too much flour.
- Cookies are too tough: Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in tough cookies.
- Cookies are not browning: Make sure your oven is preheated to the correct temperature. Also, make sure you are using enough sugar.
Conclusion:
And there you have it! These Chocolate Chunk Pecan Cookies are more than just a dessert; they’re an experience. From the satisfying crack of the slightly crisp edges to the gooey, melty chocolate and the nutty crunch of the pecans, every bite is a symphony of textures and flavors. I truly believe this recipe is a must-try for any cookie lover, and here’s why: it’s incredibly easy to follow, uses readily available ingredients, and delivers bakery-quality results right in your own kitchen. Forget those store-bought cookies once you’ve tasted these, you’ll never go back!
But the best part? This recipe is incredibly versatile. While I adore them just as they are, warm from the oven, there are so many ways to customize these cookies to your liking. For a truly decadent treat, try serving them with a scoop of vanilla bean ice cream and a drizzle of hot fudge sauce. The contrast between the warm cookie and the cold ice cream is simply divine. Or, if you’re feeling adventurous, you could even use them to make ice cream sandwiches!
Looking for variations? Swap out the pecans for walnuts or macadamia nuts for a different nutty flavor profile. Add a sprinkle of sea salt on top before baking to enhance the sweetness and create a delightful salty-sweet combination. For a richer, more intense chocolate flavor, use dark chocolate chunks instead of semi-sweet. You could even add a teaspoon of espresso powder to the dough for a mocha-inspired twist. And if you’re not a fan of nuts, simply omit them altogether the cookies will still be incredibly delicious!
These cookies are perfect for any occasion, from a casual afternoon snack to a special celebration. They’re also a wonderful homemade gift for friends and family. Imagine the joy on their faces when they receive a batch of these warm, freshly baked Chocolate Chunk Pecan Cookies!
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of cookie perfection. I promise, you won’t regret it.
Now, it’s your turn! I’m so excited to see your creations. Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavor and texture? I’m always eager to hear your feedback and learn from your experiences. Don’t forget to tag me in your photos on social media I can’t wait to see your beautiful Chocolate Chunk Pecan Cookies! Happy baking!
Chocolate Chunk Pecan Cookies: The Ultimate Recipe for Deliciousness
Classic chocolate chunk pecan cookies with a perfectly chewy center and crisp edges. These are easy to make and always a crowd-pleaser!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chunks (or chopped chocolate)
- 1 cup chopped pecans
Instructions
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
- Incorporate the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Don’t overmix at this stage; just ensure everything is combined. Overmixing can lead to tougher cookies.
- Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in tough cookies. Stop mixing as soon as you see the flour disappear.
- Fold in the chocolate chunks and pecans: Gently fold in the chocolate chunks and chopped pecans until they are evenly distributed throughout the dough. Again, be careful not to overmix. Folding is a gentle process that helps to prevent the gluten from developing further.
- Chill the dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also helps to prevent the cookies from spreading too much during baking. If chilling for longer than a few hours, let the dough sit at room temperature for about 15-20 minutes before scooping to make it easier to handle.
- Preheat the oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position.
- Prepare the baking sheets: Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier. Parchment paper also helps to ensure even baking.
- Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread without running into each other. For larger cookies, use a larger scoop.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time will vary depending on your oven and the size of the cookies. Keep a close eye on them to prevent them from burning.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, making them easier to handle.
Notes
- Use room temperature butter: Softened butter is key to creating a light and fluffy cookie dough. Make sure your butter is truly softened, but not melted. It should be soft enough to press your finger into easily, but still hold its shape.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
- Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking and for developing a more tender texture.
- Use high-quality chocolate: The quality of your chocolate will greatly impact the flavor of your cookies. Use high-quality semi-sweet chocolate chunks or chop your favorite chocolate bar into chunks.
- Don’t overbake the cookies: Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the centers are still slightly soft. They will continue to firm up as they cool.
- Add a sprinkle of sea salt: A sprinkle of sea salt on top of the cookies after baking enhances the flavor and adds a nice contrast to the sweetness.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes, or until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies for up to 2 months.
