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uttery brown sugar cookies packed with white and semi-sweet chocolate chips and chopped pecans, with a tender crumb, crisp edges, and soft centers. The dough chills for at least three hours — or overnight — and bakes into the best version of itself. Prep Time: 20 minutes (plus at least 3 hours chilling) Cook Time: 10–12 minutes per batch Total Time: ~3.5 hours (mostly hands-off chilling) Servings: about 24 cookies Category: Dessert, Cookies Method: Bake Cuisine: American 

Chocolate Chip Pecan Cookies

Buttery brown sugar cookies packed with white and semi-sweet chocolate chips and chopped pecans, with a tender crumb, crisp edges, and soft centers. The dough chills for at least three hours — or overnight — and bakes into the best version of itself. Prep Time: 20 minutes (plus at least 3 hours chilling) Cook Time: 10–12 minutes per batch Total Time: ~3.5 hours (mostly hands-off chilling) Servings: about 24 cookies Category: Dessert, Cookies Method: Bake Cuisine: American 
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Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cups unsalted butter melted and cooled
  • 1¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 large egg yolk at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda dissolved in 1 teaspoon hot water
  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup chopped pecans Instructions:

Equipment

  • Large mixing bowl
  • Hand or stand mixer
  • - Spatula or wooden spoon
  • Measuring cups and spoons (or kitchen scale)
  • Cookie scoop or spoons
  • Parchment-lined baking sheets
  • Wire cooling rack Ingredients:

Method
 

  1. In a large bowl, beat the cooled melted butter, brown sugar, and granulated sugar for about 4 minutes until glossy.
  2. Add the egg, then the yolk, mixing well after each addition and scraping the bowl.
  3. Stir in the vanilla and the dissolved baking soda.
  4. Whisk the flours, cinnamon, salt, and baking powder in a separate bowl.
  5. Add the dry ingredients and mix just until the flour disappears.
  6. Fold in the chocolate chips and pecans by hand.
  7. Portion with a cookie scoop (about 2 tablespoons each) onto a parchment-lined tray, cover, and chill at least 3 hours or overnight.
  8. Preheat the oven to 350°F. Bake well-spaced chilled portions on cool, parchment-lined sheets for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
  9. Rest the cookies briefly on the hot sheet, then transfer to a wire rack to cool.

Notes

Gluten-Free: replace both flours with a cup-for-cup 1:1 gluten-free all-purpose blend.
Reduced-Sugar: swap the white chips for extra semi-sweet or dark (70%+) chips; you may also trim the granulated sugar or replace up to half the sugar with allulose.
Dough freezes up to 3 months; bake from frozen with a few extra minutes.
Store baked cookies in an airtight container up to a week; layer parchment when stacking. Nutrition (per cookie, 1 of 24): ~255 calories, 32g carbs, 2g fiber, 19g sugar, 13.5g fat, 3g protein — estimates only.