Perfect Roasted Pecan Chocolate Chip Cookies
I love a good Chocolate Chip Cookie. And I’m one of those fortune persons who can also enjoy nuts of any kind. But I tell you this, I’ve never tried roasted pecans in cookies before. They were amazing. Perfect Roasted Pecan Chocolate Chip Cookies were one of the best cookies I’ve tried with that combination.
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I got the original recipe from a friend when she made a batch of Chocolate Chip Cookies. She used a bag of regular sized chocolate chips and added half a bag of miniature chocolate chips (and left out the pecans). When I made the recipe, I used a full bag of both regular and miniature chocolate chips and added roasted and salted pecans. Oh, the chocolaty flavor was magnificent!
The original recipe was from Gold Medal Flour. The cookies were called Perfect Pecan Chocolate Chip Cookies. When I went to make them however, all I could find was roasted pecans! I decided to give the cookies a try using roasted pecans (and extra chocolate chips). They were marvelous! No kidding.
I couldn’t believe that roasted pecans would make such a difference, but they were terrific and this is one of those recipes I’m going to make over and over again.
Let me recommend a few things when you make these Perfect Roasted Pecan Chocolate Chip Cookies. There is a lot of flour in the recipe. Make sure you keep stirring the dough until every crumb of flour is completely worked into the cookie dough. This may take you 3-5 minutes, but keep stirring until the dough is moistened. (See my pictures).
Second, I used a large cookie scoop to shape the cookies. My secret: I press the cookie dough into the cookie scoop so the dough adheres better and doesn’t come out in clumps or separate when placed on the cookie sheet. (I keep adding dough until the scoop is full).
Finally, this recipe suggests that you put the cookies on ungreased cookie sheets. This is one of the very few recipes I’ve seen where this actually works. Don’t grease the cookie sheets. The cookies will spread while baking and they don’t stick to the pan. (That is, unless you have really old, corroded pans!)
I know many folks won’t even try a Chocolate Chip Cookie with nuts. But using roasted pecans make these cookies drool-worthy and really something special. If you’re not allergic, don’t hesitate to make up a batch of these delightful cookies. They’re that good.
Perfect Roasted Pecan Chocolate Chip Cookies are fantastic.
These cookies are dreamy. They’re perfect for tailgating parties.
Every bite will make you swoon! 🙂
Roasted pecans add unsurpassed flavor and richness to these cookies.
Here’s what I did.
I used these ingredients.
Place softened butter, eggs, granulated sugar, brown sugar, baking soda, salt and vanilla in a mixing bowl.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add roasted pecans, semi-sweet chocolate chips and miniature chocolate chips.
Stir, stir, stir until the flour is thoroughly mixed into the dough. This may take 3-5 minutes.
Pack the cookie dough to the top of a large cookie scoop.
Place on ungreased cookie sheets, about 3-4-inches apart.
Bake at 350 degrees for 12-15 minutes or until lightly browned. Be sure to rotate cookie sheets on racks every seven to eight minutes during baking time. My cookies took 18 minutes to bake fully.
These fantastic cookies will rock your world!
Perfect Roasted Pecan Chocolate Chip Cookies are great for soccer practice, sports events, potlucks or anytime you want a chocolaty pick-me-up!
Oh, these are glorious!
If you’re not allergic to nuts, I can’t recommend these cookies highly enough.
PERFECT ROASTED PECAN CHOCOLATE CHIP COOKIES
(Recipe adapted from Donna Rowell, Providence Church, Frisco, TX; source: adapted from Gold Medal Flour)
Perfect Roasted Pecan Chocolate Chip Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooling racks
- 1 1/4 cup cookie scoop
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks) (one of my sticks was salted)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. real vanilla extract no substitutions (3 teaspoons)
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking soda
- 3/4 tsp. sea salt
- 12 oz. pkg. semi-sweet chocolate chips
- 12 oz. pkg. miniature chocolate chips
- 1 cup pecans roasted and salted, chopped
Instructions
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour, both kinds of chocolate chips and pecans.
- Stir thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and pack it down into the cookie scoop so dough adheres together well.
- Place cookie dough onto ungreased cookie sheets approximately 3 to 4-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
Notes
Recipe adapted from Gold Medal Flour.
© Can’t Stay Out of the Kitchen
Nutrition
We brought these cookies to a potluck. They always disappear quickly.
Perfect Roasted Pecan Chocolate Chip Cookies are chocked full of chocolate chips and roasted pecans.
Don’t these cookies look sensational? They’re also great for summer holiday parties like Memorial Day, Fourth of July or Christmas Cookie Exchanges.
Grab a bite!
You may also enjoy these delicious recipes!
Perfect Chocolate Chip Cookies
Crunchy Peanut Butter Chocolate Chip Cookies
Oreo-Stuffed Chocolate Chip Cookies
Perfect Roasted Pecan Chocolate Chip Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooling racks
- 1 1/4 cup cookie scoop
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks) (one of my sticks was salted)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. real vanilla extract no substitutions (3 teaspoons)
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking soda
- 3/4 tsp. sea salt
- 12 oz. pkg. semi-sweet chocolate chips
- 12 oz. pkg. miniature chocolate chips
- 1 cup pecans roasted and salted, chopped
Instructions
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour, both kinds of chocolate chips and pecans.
- Stir thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and pack it down into the cookie scoop so dough adheres together well.
- Place cookie dough onto ungreased cookie sheets approximately 3 to 4-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
4 Comments
Dordle
May 26, 2022 at 10:26 pm
This perfect pecan toasted chocolate chip cookie is truly mouthwatering, it’s the perfect dessert for any meal!
Teresa
May 30, 2022 at 5:31 am
Thanks. We sure loved them.
Laura Hampel
May 16, 2022 at 2:49 pm
Just love ALL your recipes! Also the way you explain all is easy to understand. Thanks
Teresa
May 17, 2022 at 2:26 pm
Hi, Laura, so glad you are enjoying the recipes! These particular cookies are terrific!