Pecan Chocolate Chunk Cookies

These Pecan Chocolate Chunk Cookies are rich, chewy, and loaded with nutty, buttery pecans and decadent chocolate chunks. The perfect balance of crunchy and gooey, these cookies are sure to become a new favorite for any occasion!

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Did You Know?

Pecans are the only major tree nut native to North America. The name "pecan" comes from a Native American word that refers to nuts requiring a stone to crack. Packed with antioxidants, vitamins, and healthy fats, pecans not only taste amazing but are also good for you!

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Yield

Makes about 24 cookies.

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Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pecans, toasted and roughly chopped
• 1 1/2 cups semisweet or dark chocolate chunks

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Toast the Pecans

1. Place the pecans on a baking sheet and toast them in the oven for 5-7 minutes, until fragrant.
2. Let them cool, then roughly chop and set aside.

Step 3: Make the Dough

1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the toasted pecans and chocolate chunks.

Step 4: Scoop and Bake

1. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, until the edges are golden brown and the centers are set.
3. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Serve
Enjoy these cookies warm with a glass of milk or a cup of coffee.

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Nutritional Information (Per Cookie)

Calories,210,Carbohydrates (g),23,Fat (g),12,Protein (g),3,Fiber (g),1,Sugar (g),14,Sodium (mg),80

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Tips for Success

1. Toast the Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch.
2. Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for even mixing.
3. Don’t Overmix: Mix the dough until just combined to avoid tough cookies.
4. Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
5. Add a Sprinkle of Salt: For a gourmet touch, sprinkle a pinch of sea salt on top before baking.
6. Chocolate Variety: Mix in both dark and milk chocolate for a rich flavor profile.
7. Storage: Store in an airtight container for up to 5 days at room temperature.
8. Freeze the Dough: Scoop the dough into balls and freeze for quick, fresh-baked cookies anytime.
9. Measure Flour Correctly: Spoon and level the flour to avoid dense cookies.
10. Double the Batch: These cookies freeze well, so make a double batch and save some for later!

These Pecan Chocolate Chunk Cookies are the perfect combination of nutty, buttery, and chocolatey goodness — a treat that everyone will love!

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Let’s Learn About Pecan Trees 

Pecan trees grow mainly in the southern United States, with Texas, Georgia, and New Mexico leading the way. These trees can grow for decades and produce hundreds of pounds of nuts each year! When harvest time rolls around in the fall, the trees are gently shaken to release the pecans, which tumble to the ground and are gathered up. It's a fun (and slightly messy) process that ensures we get these buttery, delicious nuts to bake into cookies and other treats!