📖 Description

These soft and chewy chocolate chip pecan cookies are loaded with semi-sweet chocolate chips and buttery toasted pecans. They feature crisp golden edges with a thick, gooey center. The combination of brown sugar and real butter creates a rich caramel flavor, while the toasted pecans add crunch and depth.

This is a high-end bakery-style cookie recipe ideal for:

• Holiday dessert platters

• Homemade cookie gift boxes

• Gourmet bake sales

• Small baking business menus

• Premium dessert catering

---

🛒 Ingredients

Dry Ingredients

• 2 ¾ cups (345g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) packed brown sugar

• ½ cup (100g) granulated sugar

• 2 large eggs (room temperature)

• 2 tsp pure vanilla extract

Mix-ins

• 1 ½ cups semi-sweet chocolate chips

• 1 cup chopped pecans (toasted)

• ½ cup whole pecan halves (for topping)

---

👩‍🍳 Instructions

Step 1: Toast the Pecans

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool completely.

Step 2: Mix Dry Ingredients

In a bowl, whisk flour, baking soda, baking powder, and salt.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.

Step 4: Add Eggs & Vanilla

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 5: Combine

Gradually add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.

Step 6: Fold in Chocolate & Pecans

Fold in chocolate chips and chopped pecans.

Step 7: Chill Dough (Important!)

Cover and refrigerate dough for at least 1 hour (up to 24 hours). This enhances flavor and prevents spreading.

Step 8: Bake

• Preheat oven to 350°F (175°C).

• Scoop 2–3 tbsp dough balls onto lined baking sheet.

• Press a few pecan halves on top.

• Bake 11–13 minutes until edges are golden but center looks slightly underdone.

Cool on baking sheet for 5 minutes before transferring to wire rack.

---

🔥 Pro Baking Tips (For Bakery-Quality Results)

• Use European-style butter for richer flavor

• Slightly underbake for soft center cookies

• Sprinkle flaky sea salt on top for gourmet appeal

• Use dark brown sugar for deeper caramel flavor

• Weigh ingredients for precision baking

---

💰 Storage & Freezing

• Store in airtight container up to 5 days

• Freeze baked cookies up to 3 months

• Freeze dough balls and bake from frozen (+2 minutes bake time)

---

❓ Frequently Asked Questions (High-Intent Baking Queries)

1. Why are my chocolate chip pecan cookies flat?

Flat cookies are usually caused by warm butter, skipping dough chilling, or too little flour. Always chill your dough for thicker cookies.

2. Can I use walnuts instead of pecans?

Yes, but pecans provide a sweeter, buttery flavor ideal for gourmet cookies.

3. How do I make thick bakery-style cookies?

Use:

• Chilled dough

• More brown sugar than white sugar

• Slightly larger dough balls

• Underbaking by 1–2 minutes

4. What is the best chocolate for chocolate chip cookies?

High-quality semi-sweet or dark chocolate chips with 60–70% cacao deliver premium results.

5. Can I make this recipe gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend.

6. How can I sell homemade cookies legally?

Check cottage food laws in your state. Many states allow home-based baking businesses with proper labeling.