Perfect Butter Pecan Chocolate Chip Cookies
These mouth-watering cookies are buttery, chewy, thick and have lots of chocolate chips and chopped pecans! Perfect for the holidays!
Servings: 36 Small Cookies
Calories:
Ingredients
- 1 cup unsalted butter room temperature or cold from fridge
- 1 cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons coffee extract or vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups pecans chopped & whole, reserve some for tops of cookies
- 2 cups semi-sweet chocolate chips plus more for tops if desired
- Optional: 1 cup caramel chips or salted caramel chips
Chocolate Drizzle
- ½ cup milk chocolate chips or semi sweet chocolate chips I use Ghirardelli
- Optional: Sprinkle of Sea Salt or Sprinkles
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
- Using mixer, cream sugars and butter together until mixed well.
- Add extract and eggs and mix well.
- Add in baking soda and salt and mix together. Then add in the flour and mix until incorporated well without overmixing.
- Mix in the chocolate chips and chopped pecan together. (dough will be stiff).
- Using tablespoon, medium or large cookie scoop, drop dough about 2 inches apart onto cookie sheet lined with parchment paper. Bake 10-12 minutes or until golden light brown for 1 tablespoon cookies, 13-15 for (2 tablespoon, medium cookies, 16-18 minutes for ¼ cup large cookies.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Notes
Chocolate Drizzle: If you want some chocolate drizzle on tops of cookies, just melt chocolate chips in the microwave in 30 second increments, stirring in between until melted. Place melted chocolate in a ziplock or pastry bag and snip small corner in the end of the bag and drizzle chocolate on tops of cookies.