- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These buttery cookies will knock the socks of everyone. They are soft, flavoured with bourbon and dotted with chocolate chips and pecans.
19 people made this
IngredientsMakes: 60 cookies
- 280g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g butter, softened
- 100g caster sugar
- 220g dark brown soft sugar
- 2 eggs
- 5 tablespoons Kentucky bourbon
- 180g chopped pecans
- 250g plain chocolate chips
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. In a medium bowl, stir together the flour, bicarbonate of soda and salt with a fork. Set aside.
- Cream together the butter, caster sugar and dark brown soft sugar until smooth. Beat in the eggs one at a time, then stir in the bourbon. Stir in the flour mixture just until blended. Fold in pecans and chocolate chips. Drop large spoons of the batter onto ungreased baking trays.
- Bake in the preheated oven until the edges are lightly browned, about 10 minutes. Cool on the baking trays for 1 minute, then remove to wire racks to cool completely.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(22)
Reviews in English (19)
It's so delicious. I made it for my school bake sale. I found some extra large chocolate chips at safeway! Plus, at the fair, I won second place! My complements to the chef.-08 Mar 2008
Love this recipe! Simply a must try, pretty close to becoming my new favorite Chocolate Chip cookie recipe. Spot on with ingredients and directions. Can't beat it!-16 Dec 2010
The BEST Chocolate Chip Pecan Cookies
Mid week recipes are going to be my thing, we all need a pick me up right in the middle of the week and it gives you enough time to gather all your ingredients and be ready to bake for the weekend. It also gives me a few days to get myself together after a fun filled weekend!
I have to say, I have not always been a fan of pecan in my cookies, as a matter of fact, I typically would not eat the cookie if it had nuts in it. Well, times have changed and I am a full believer of pecans, chocolate chips and sea salt making the ultimate cookie, The Best Chocolate Chip Pecan Cookie. No, there are no fancy ingredients, there are just all natural real ingredients that make these the best!
All butter, majority light brown sugar with a small portion of granulated sugar. Extra chocolate chips and chopped so that every single bite gets chocolate and itty bitty pecan pieces sprinkled throughout! I added a dash of sea salt, which makes them even more addicting and a pecan half on top because…why not!
Here is the trick…make sure to refrigerate the batter for at least a few hours, but I prefer overnight. This allows the dough to rest and keep the cookie nice and thick. Do not press the ball of cookie dough down, I like thick and gooey cookies and these are just that!
I know it seems impossible right?
Well let me just tell you the flax meal just makes baked goods super moist while the melting of the vegan butter in this recipe will also retain moisture.
The melted butter will absorb some of that flour keeping them soft for days!
This combination makes these cookies chewy while creating a slightly crispy outside.
Yes, these cookies are basically everything all at once!
Pecans and Chocolate Chips made this cookie recipe my all time favorite!
But of course you can make substitutions as you prefer!
Any nut will do or no nuts at all!
To make sure these cookies don’t spread more than necessary I will scoop them and place the sheet pan into the refrigerator to chill while I preheat the oven.
Alternatively the scooped cookie dough balls can be frozen for up to 1 month and then thawed completely before baking for perfect freshly baked cookies on a moments notice!
While it is not difficult to make these cookies I made a video just in case you want to see a visual!
Cherry Chocolate Chip Pecan Cookies
"These soft baked cherry chocolate chip pecan cookies are thick and chewy, with a little bit of crunch. With lots of mix-ins, there is a lot to love in these cookies! Each one is stuffed with a combination of dried cherries, dark chocolate chips, chocolate chunks, chopped pecans, and flaky sea salt. The recipe makes about two dozen large cookies, each made up of three tablespoons of dough. Don't forget to chill the dough before baking for thicker cookies!"
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Yum! These look delicious. Love the tip about chilling the dough before baking!
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Chocolate chip and pecan cookies recipeJessica Dady August 20, 2019 10:00 am
With big chunks of chocolate and nuts, these rich and indulgent cookies are the perfect grown-up biscuits. The perfect accompaniment to that afternoon cuppa or as a lunchbox pick-me-up, these tasty sweet treats are the perfect easy baking project for the weekend. Children will love to help shape the cookies too
These have a wonderful flavor. They were delicious, but my first attempt spread terribly and were thin and crispy due to my high-elevation. I researched some adjustments and have made them a few times with great success! I’m at about 5300 ft in elevation and these are the adjustments that worked for me. I hope they can help someone else too because this really is an awesome recipe! Reduced white sugar by 1.5 Tbsps Reduced brown sugar by 2 Tbsps Added 2 taps of water Added 3 Tbsps of flour Reduced baking soda by 1/4 tsp I also only added a small amount of orange zest maybe 1/2 tsp based on others’ reviews.
These are pretty tasty! I made them several times with the only substitute of a little bit more nutmeg and cinnamon since I was out of cloves. My husband doesn't have much of a sweet tooth and he loves these. They're a perfect combination of hearty and sweet! I used a standard cookie scoop and they made an ideal size. Will definitely add these to my recipe box.
Pretty darned good. I followed the advice to cut back on the sugars and the chocolate. Plenty sweet for me. I didn't have cloves, so I put in allspice. I'm sure they would be much better with cloves. I love the spices with the chocolate and orange. I agree they are pretty orangey, but I like that. I used old fashioned oats because I didn't want to mess with turning them into quick oats. I like the chew this offered. Will certainly make these again.
Just made these. I used dark brown sugar and only used 3/4 of a cup. Everything else was as the recipe called for and boy were they fantastic, especially coming out of the oven!! The best part, hands down- the hint of orange.
Excellent cookie! I followed the recipe exactly and was so pleased with the result! This is going to be my go to recipe for chocolate chip cookies!
My little granddaughter helped. She LOVES them, partly because they are SWEET! I had cut the sugars by 1/4, but next time I will cut it in half. I only used 1 cup of Trader Joe's dry-roasted pecan pieces, but regret not using the while 2 cup bag, since I think that would balance the sweetness. I did not have chocolate chips, so I used the half bag of white chips I had left from another recipe and 2 semi-sweet chocolate squares that I cut into chunks. The first batch I used a level cookie scoop, a great item. For the second batch, I heaped it, and they were bigger, of course. I got 32 cookies, and they are really out of this world. I was out of parchment, so I greased the sheet with vegetable oil, and they were fine. Let the pan cool for a few minutes before taking them off. By the way, one of the best investments I've ever made is an insulated cookie sheet. They make the best cookies.
Following the suggestions of other cooks, I used only 3/4 cup brown sugar and 300 grams (10 oz) of chocolate chips. I also increased the spices: 1 tablespoon vanilla, 1 teaspoon cinnamon and a rounded 1/8 teaspoon cloves (nutmeg I left as written). I think that it would be easier to mix in the orange zest when you beat in the vanilla as it clumped up when added with the nuts and chocolate. Definitely would make these cookies again with the reduced sugar.
These cookies are great. I followed someone's earlier notes and substituted the flour for a whole wheat/wheat germ mix. The orange zest makes the cookie in my opinion. I used the full amounts of sugar and thought it was perfect.
These cookies are fantastico! I halved the orange zest, but other than that followed the recipe exactly. great flavors and consistency. directions are spot on. Orange still comes through even at half the amount.
This one's a keeper! Katy Sparks really knows her way with flavors, so this is no exception. I used clementines for the zest since that was on hand, and I also threw in a dash of fiori di sicilia, the King Arthur Flour Company "secret ingredient" that's a mix of vanilla and orange flavors and really punches up any vanilla-flavored recipe. Besides, orange and pecans go together just as much as chocolate and pecan do, so the myriad flavors in the mouth just really sang. And they stayed soft and chewy! A real winner when it comes to cookies in my book.
This is a cookie that is a best ever. The pecans give it the crunch, the orange is a perfect foil for the chocolate. I cut back on the sugar and used bitter sweet cacao which were not as sweet as regular bittersweet chocolate chips. Raves, Raves, Raves from everyone that ate them.
Reduce both sugars by 1/4 C each and the Hersheys Special Dark chocolate chips to a scant 6 Oz. Used rolled oats for quick cook oats. Baked at 325 for 11 minutes. Results were excellant. All or the ingredients were identifiable and worked together well. Will make this many more times.
Tastes pretty good. The cookies were very flat though, but maybe because I used Gluten Free flour.
I appreciated all of the reviews, and as a result, reduced the amount of sugar, pecans & zest. I also used bittersweet chocolate. Have to say they turned out mediocre. Probably won't make them again, since I would have to add back a lot of sugar to get a better taste. I liked their complexity, however.
I made these on impulse and didnt have any pecans, but I used walnuts and thought they were awesome! I could see how some might say that they were too sweet, but I like my cookies really sweet, so it wasnt a problem. I also made a batch without any nuts and I def decided that the nuts are mandatory! So much better!
Even with cutting down the sugar ,these were too sweet. The spices were also very strong - and that's from someone who likes spices!
Way to sweet! Also I found them to be to crisp for me.Next time I will use dark chocolate and less white sugar.
I made this a few nights back and it was so good, but I cut down the sugars abit.. 1/2 cup sugar and 3/4 cup brown sugar and substituted the semi sweet choc chips with dark choc chips, and omitted the orange zest! best cookie i ever made :)
Good as is. No need to change anything at all. Baked for 11 minutes and they came out crunch on the outside, soft in the middle.
I'm not a huge cinnamon fan, so I left out the spices, and these were still great. The orange zest adds a nice touch. I like the ratio of oatmeal to flour better than in some other cookies I've tried. I'll make these again for sure.
Excellent cookies. I made them with old-fashioned oats and with only 1 cup of pecans. And Ghiradelli bittersweet chocolate chips rather than Nestles. Freshly ground cloves and nutmeg probably didn't hurt either!
this is my go-to recipe for cookies, and has been for a couple of years! it is simply excellent! the orange zest is the secret ingredient that truly makes it.
This is one of the best chocolate chip cookie recipes I have made. I modified the recipe by using only 3/4 cup of light brown sugar, 1 cup of whole wheat flour, 1/2 cup of wheat germ and double the spices and vanilla. Also, half way through the baking process I used a spoon to flatten the cookie dough. They were perfect, chewy in the center a slightly crunchy on the outside.
Delicious recipe but too sweet. I cut the regular sugar down to 1/2 cup. Next time I will cut the brown sugar down too. I will also try it with orange zest next time since its tartness should help balance the sweetness and spice. Baked for 13-15 minutes, not 10-12.
Everyone loved them! Iɽ use 1 cup of pecans instead of two and toast them. I don't know why the recipe calls for so many.
- 2 cups all-purpose flour
- 1 ½ cups cake flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking soda
- 1 ½ cups unsalted butter, softened
- 1 ¼ cups packed brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 2 12 ounce packages semisweet chocolate pieces (4 cups total)
- 3 cups chopped pecans or walnuts
In a medium bowl, combine all-purpose flour, cake flour, salt and baking soda. Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Add eggs one at a time, beating on medium speed after each addition until combined. Beat in vanilla until combined. Beat in as much of the flour mixture as you can with the mixer on low speed. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces and pecans.
Drop dough by rounded tablespoons or by using a rounded #40 ice cream scoop 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are lightly browned and center is set (may appear underbaked). Remove from oven. Cool on cookie sheets for 1 minute transfer to wire racks to cool completely. Makes 78 cookies.
How to make the Best Chocolate Pecan Cookies:
- Start with cold butter, cut into small cubes. It is important to cut it into small cubes to allow it to cream together with the sugars. Cream for at least 4 minutes until light and fluffy, ensuring to scrape down the sides of the bowl often.
- Add eggs and vanilla and mix for 1 minute longer.
- Stir in cake flour and all-purpose flour, cornstarch, baking soda, and salt. The cake flour creates a tender texture and the cornstarch adds thickness while still making it soft and chewy.
- Fold in milk chocolate chips and pecans. My go-to chocolate chips brands are Guittard and Ghirardelli.
- These x-large bakery cookies are about 5 ounces each. I love to use my kitchen scale to weigh the cookie dough to make sure they are even.
- Bake just until the tops start to become a light golden color. Let sit for at least 10 minutes to allow the cookies to set-up
Here are some of my favorite baking tools:
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM — FACEBOOK— PINTEREST
Dark Chocolate Chip Pecan Cookies
Yield: 1 1/2 dozen 5-inch cookies
Prep Time: 20 minutes plus chill time
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 cup chopped pecans
2 cups dark chocolate chips
sea salt, optional
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in pecans and chocolate chips mixing until just combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of big golf balls) - see note below for regular sized cookies - onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up it will make for a more attractive cookie. If desired, sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
- I have baked these before the full 24 hour chill time and they simply just aren't as good.
Recipe adapted from New York Times Chocolate Chip Cookies.
All images and text © for My Baking Addiction
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Joy's Brown Butter Chocolate Chip Cookies with Pecans
Blogger/author Joy Wilson (Joy the Baker) shared this recipe with us, and it quickly became a favorite of many here at King Arthur. Crunchy edges surrounding a moist, "bendable" center give this cookie wonderful texture. And the addition of aromatic brown butter, plus a sprinkle of sea salt, take their flavor out of this world. Thanks, Joy!
- 16 tablespoons (227g) unsalted butter, room temperature
- 1 cup (213g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/2 cup (99g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (170g) bittersweet chocolate chips
- 1/2 cup (57g) coarsely chopped pecans
- coarse sea salt, to sprinkle on top
Lightly grease (or line with parchment) two baking sheets.
Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It'll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan at intervals. The butter will become fragrant, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and pour it into a small bowl, bits and all. Allow it to cool for 20 minutes.
Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
Beat in the vanilla and molasses.
Perfect your technique
Brown Butter Chocolate Chip Cookies with Pecans
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for another minute.
Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the chocolate chips and pecans.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you're ready to begin baking, preheat your oven to 350°F, with the racks in the center/upper third.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Each will weigh about 1 ounce (28g). Leave about 2" between the cookies they'll spread as they bake.
Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
Bake the cookies for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
Tips from our Bakers
Want to get a head start? Make and shape cookie dough now, then freeze and bake later: see our favorite freeze and bake tips.
Pecan Chocolate Chip Cookies
These amazing and delicious cookies are easy to make for any occasion!
- 1 cup Softened Butter
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Chopped Pecans
- 1 bag (11.5 Oz. Size) Milk Chocolate Chips
Preheat the oven to 375ºF.
In a large bowl with an electric hand mixer, beat together the butter and sugars. Then add the egg and vanilla extract and keep beating the mixture. Then add the flour, baking soda, and salt to the bowl and mix all the ingredients together. Then with a spatula, fold in the pecans and the chocolate chips. Make sure it is completely blended together.
Grab a cookie baking pan and spray it with nonstick cooking spray. Grab about two tablespoonfuls of cookie dough and form into a ball. Add to the pan and place them in the oven for 10 minutes. Once they are done, take them out and let them cool for about 5 minutes and then enjoy those yummy treats!