Chocolate Chip Pecan Cookies
Chewy chocolate chip pecan cookies with a hint of vanilla and nuts, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Sift together flour, baking soda, and salt; set aside.
- Combine softened butter, sugar, brown sugar, vanilla, and water; beat until creamy.
- Beat in eggs one at a time.
- Gradually add the flour mixture and mix well.
- Stir in chocolate chips and nuts.
- Grease cookie sheets.
- Bake at 375°F (190°C) for 10 to 12 minutes.
Tips & Substitutions
For the best texture, ensure your butter is softened but not melted. You can substitute half the chocolate chips with chopped dark chocolate for a richer flavor. If you're short on nuts, feel free to use any variety, such as walnuts or almonds. For a fun twist, add a pinch of cinnamon to the flour mixture. These cookies also pair beautifully with Franks Florentine for a delightful dessert spread.
Serving Suggestions
These chocolate chip pecan cookies are perfect fresh out of the oven, but also delicious with a glass of milk or a scoop of vanilla ice cream. Serve them alongside a slice of Florida Cake for a delightful dessert platter. They make a great treat for gatherings or as a sweet snack to enjoy throughout the week.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in the oven at 350°F (175°C) for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Pecan Cookies contains roughly 240 calories, with 2g protein, 24g carbohydrates, and 16g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for proper texture. The cookies may have a slightly different texture, but they should still be delicious!
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes, or use 1/4 cup of applesauce for each egg.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool, so don’t overbake them to ensure a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).