Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage.
- Stir in the semi-sweet chocolate chips and chopped pecans using a wooden spoon or spatula until evenly distributed throughout the dough.2 cups semi-sweet chocolate chips, 1 cup chopped pecans
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours.
- When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-5 days. Adding a slice of bread can help maintain freshness.
Baked and cooled cookies can be frozen for up to 3 months.
