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oversized cafe-style chocolate chip cookies with toasted pecans

Half-Batch Soft and Chewy Chocolate Chip Pecan Cookies

  • Author: Kelly
  • Total Time: 22 minutes
  • Yield: 12 large cookies 1x
  • Diet: Vegetarian


These café-style soft and chewy chocolate chip pecan cookies are for anyone who doesn’t want the temptation of a whole log of cookie dough hanging out in their fridge (begging to be eaten by the spoonful or baked up hot and warm on a whim at any hour of the day or night). Or for anyone who just realized they’re low on any one (or all) of the main ingredients (flour, butter, eggs, sugar, brown sugar, or even dark chocolate). Plus, these cookies are just like your favorite childhood chocolate chip cookies with the added nutty crunch of pecans, and they’re ready in just 20 minutes because there’s no need to chill the dough.


  • 1 1/4 cups all-purpose flour (or 00 flour) (160g)*
  • 1/2 teaspoon baking soda (3g)
  • 1/2 teaspoon kosher salt (2g)
  • 1/2 cup unsalted butter, room temperature (1 stick) (113g)
  • 1/3 cup + 1 tablespoon sugar (75g)
  • 1/3 cup + 1 tablespoon light or dark brown sugar (75g)
  • 1 large egg, lightly beaten, (room temperature) (50g)
  • 1 teaspoon pure vanilla extract (5g)
  • 1/2 cup toasted pecans (60g)
  • 1 to 2 ounces 70% Lindt dark chocolate or favorite chocolate (30-60g)

*I use 00 flour when I’m in Italy, and King Arthur all-purpose when I’m in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you’re living in. No matter where you live, just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time. 


  1. Preheat oven to 350°F/180°C & Prepare the baking sheet. Line baking sheets with a nonstick Silpat, parchment paper, or aluminum foil.
  2. Cream the butter & sugar. In the bowl of a stand mixer (or using a handheld mixer) cream the butter and sugar until light and fluffy (about 3 minutes).
  3. Combine wet ingredients with the creamed butter mixture. Add the egg and vanilla extract to the creamed butter mixture, and beat just until combined. 
  4. Add the dry ingredients to the wet ingredients. In a medium bowl combine flour, baking soda, and salt, and whisk to combine.  Add the flour mixture to the wet mixture and use a rubber spatula to gently incorporate the ingredients until no flour streaks remain. Fold in the pecans and the chocolate chunks.
  5. Bake the cookies. Using a portioning scoop or 1/4 cup measuring cup, portion the dough and place the scoops onto a prepared baking pan about 3 inches apart to allow for spreading. Bake the cookies for 12 minutes, or until golden brown with chewy centers. You may chill the dough for 1 to 2 hours (or overnight) before baking which helps them spread less. Enjoy!   


  • How do I get a pool of chocolate in the middle of my cookies? Add a chunk of chocolate right to the top of each cookie just before popping them into the oven.
  • Leave plenty of space for these cookies to spread, otherwise, they’ll run into each other. Four or 5 to a  1/2 sheet pan is just enough.
  • If you want to make smaller cookies, use about 1 tablespoon (15g) of dough per cookie.
  • These cookies make great ice cream cookie sandwiches because they’re so soft and gooey. This is one of the rare cookies I like to eat straight out of the freezer.
  • You don’t have to toast the pecans before you add them to the cookie dough which results in the nuts “melting into” the cookie. Whereas, toasting the nuts first renders a crunchier bite.

Bakery-Style Chocolate Chip Pecan Cookies Troubleshooting Tips

  • Why are my cookies crumbly?  Crumbly or dry cookies mean you may have either over-mixed the cookie dough or added too much flour, not added enough butter, or a combination of these things. You may be able to remedy this if you find your cookie dough is too dry by adding a little extra softened butter to the mix. Whatever you do, don’t throw away cookie dough or cookies that aren’t perfect. You can add them to a bowl of ice cream, or even use them to make a cookie crust for your next no-bake dessert or key lime pie!
  • Why are my cookies cakey? Usually, a cakey cookie means the flour-to-fat and sugar ratio is out of balance. Which means you may have added too much flour. It can also be if you’ve added more egg or a larger egg than is called for (a typical large egg should weigh about 50-55g once it’s cracked in a bowl). Do not use cake flour which can also give you cakey cookies.
  • Why are my chocolate chip cookies hard?  If your chocolate chip cookies are hard, you may have overmixed the cookie dough, or you may have baked them too long. Baking cookies longer than required leads to vital moisture loss from butter and eggs evaporating leaving you with a harder cookie. Also, don’t leave them out uncovered for too long especially if you’re in a dry environment. This can also zap moisture from your cookies.
  • How do you store chocolate chip cookies? Chocolate chip cookies can be stored at room temperature for 2-3 days in an airtight container. They last up to two weeks in the fridge but keep them away from smelly foods. It’s best to either freeze baked cookies layered between wax or parchment paper in freezer bags and pull out cookies as you want. This way they maintain their peak freshness. Alternatively, you may freeze portioned and frozen pan-banging cookie dough balls in freezer bags. When you want a freshly baked cookie add a dough ball to a lined cookie sheet and let temper at room temperature for 10-15 minutes before baking.
  • Why are my cookies spreading out so much? As mentioned above, too much flour in your cookie dough can make cookies crumbly and dry. Alternatively, too much butter and sugar can make cookies spread out and lose their shape when baked. Also, if you chill the dough beforehand, it will help keep them from spreading.
  • Can you overmix cookie dough?  Yes, you can definitely over-mix cookie dough. In fact, doing so will leave you with flatter, crispier cookies because overmixing adds more air to your dough which causes them to rise higher and then fall flat. But this method is great if you want extra crispy cookies.
  • Prep Time: 10 minutes
  • Cook Time: 12
  • Category: Cookies
  • Method: Oven Bake
  • Cuisine: American


  • Serving Size: 1 large cookie

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