Chocolate Chunk Pecan Cookies
Chocolate Chunk Pecan Cookies offer a delightful combination of rich chocolate, crunchy pecans, and buttery sweetness, perfect for satisfying cravings and sharing with friends.
Ingredients
Instructions
- Preheat oven to 350°F and grease a baking sheet.
- Cream the butter and shortening with the sugar and salt until light and well blended.
- Stir in the vanilla extract and the egg.
- Mix in the flour and baking soda until well combined.
- Fold in the pecan pieces, semi-sweet chocolate chunks, and milk chocolate chunks.
- Form the dough into generous tablespoon-sized balls and drop onto the prepared baking sheet, pressing down slightly on each.
- Bake for 12 to 15 minutes until lightly golden and browned at the edges.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular unsalted butter. If you prefer a nut-free version, you can substitute the pecans with additional chocolate chunks or oats. Additionally, to enhance the texture, chill the dough for at least 30 minutes before baking. This will help the cookies maintain their shape while baking.
Serving Suggestions
These chocolate chunk pecan cookies are delicious on their own, but they also pair beautifully with a glass of cold milk or a cup of coffee. For a fun twist, serve them alongside Georgia Powell'S Spinach Dip as part of a dessert platter. You can also enjoy these cookies as a sweet treat after a meal or as an afternoon snack.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh and chewy, you can add a slice of bread to the container. If you want to reheat them, place the cookies in a microwave for a few seconds or warm them in an oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chunk Pecan Cookies contains roughly 1339 calories, with 14g protein, 233g carbohydrates, and 16g fat. It is an excellent source of iron (38% of the Daily Value) and protein (27% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2002mg per serving (87% of the Daily Value).
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 different types of nuts in this recipe?
Absolutely! You can substitute pecans with walnuts, almonds, or even hazelnuts, depending on your preference. Just keep in mind that different nuts may slightly alter the flavor and texture of the cookies.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center when they are done. They will continue to firm up as they cool on the baking sheet, so avoid overbaking to keep them chewy.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
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).