Oh my you’re going to love Bakery Style Chocolate Chip and Pecan Cookies…but only if you love big, thick soft and chewy cookies!
Bakery Style Chocolate Chip and Pecan Cookies This is an amazing recipe. Once you make and eat these it’ll be very hard for you to go back to an ordinary small, thin chocolate chip cookie. You and I are going to go through a couple of steps in the directions so you understand what to expect before you make them. First….
The recipe calls for melted butter, not soft butter ….melted. This is what makes the cookie very soft and chewy. You’re going to combine the melted butter, brown sugar and white sugar and then beat them together until they are well blended. This is going to take 3 to 5 minutes to do and when you’re done the sugars and butter will be so well blended that the batter won’t look grainy.
You’re going to add the egg, egg yolk and vanilla to the sugar, butter batter. Beat the batter until it’s light and very smooth, again this is going to take about 3 – 5 minutes. This step is going to make your cookies big and fat, trust me.
Apple Sour Cream Cake...Copycat TastyKake Tandy Cakes…Molasses Cookies…Toffee Peanut Snack…Lazy Day Cake
Bakery Style Chocolate Chip and Pecan Cookies
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted,cooled to room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup semi sweet chocolate chips or milk chocolate chips
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 325 degrees. Line 2 cookies sheets with parchment paper.
- 1. Sift together the dry ingredients ( flour,baking soda and salt)
- 2. In the bowl of an electric mixer - cream together the melted butter, brown sugar and white sugar until well incorporated, the batter won't be grainy and the melted butter will be incorporated. This should take 3-5 minutes.
- 3. Beat in the egg, egg yolk and vanilla till light and creamy. This will take about 3-5 minutes.
- 4. Fold the sifted dry ingredients into the batter until just incorporated. Fold the chocolate chips and nuts into the batter.
- 5. Measure the dough out with a 1/4 cup measuring cup, swiping off to level it. Roll the dough into a ball with your hands and place on the parchment lined cookie sheet 3 inches apart. Bake 15 -17 minutes until edges are brown. Remove cookie sheet from the oven and place on a cooling rack to cool with cookies on it about 10 minutes. Remove cookies from sheet to wire rack to cool completely. Makes 14 big, fat chewy cookies.
Looking for more cookie recipes, try these from other bloggers...Sweet and Salty Kitchen Sink Cookies (Panera Copycat) … Nutella and Dulce De Leche Stuffed Cookies
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These look SO yummy! I can’t wait to try them!!
I must make these with my granddaughters when they come to visit this summer…yummy!
Love pecans Mary! I could so go for one of your cookies now! Pinned and shared!
Thank you Joanne!
Mine went flat! What did I do wrong?
Sheri, not real sure, do you think your baking soda was out of date?
I made these last year for our church festival, and they were a big hit. I plan to make them again this year. Great recipe.
Thank you Nata for coming back to tell me, I love that!
I assume that these can go immediately from the bowl to the oven without any chill time. Am I correct?
Visiting from Sunday Features link party. I love how big and fat these are, I’ve never had my cookie with pecans before, I’ll have to try it sometime.
Thank you Laura!
Oh, there is nothing better than warm cookies right from the oven with a glass of cold milk. These look like winners. Pinning for making later. Thanks for sharing !!
Thank you Rebecca, I appreciate it!
I have made these cookies before and they are delicious!
I am thinking of baking them as favors for my wedding in September. 2 questions…have you ever froze the dough and baked later and also, how long to these generally stay fresh?
Naz I’ve never frozen THIS dough. But you can freeze cookie dough. They’ll stay fresh for a couple days for you.
This is seriously the best cookie ever!! I made a bunch of cookies for Christmas and this was by far my favorite! I hope you don’t mind I share this recipe on my blog with credits to yours at the end. I completely love your blog!
Thank you Seidy!
My husband loved them, and the turned out perfectly. I added a little extra chips, and used dark chocolate since he liked those better. But they were delicious, I will defintley be making these again for him. Thank You💜💜
Your welcome Shannon, thank you for taking the time to come back and comment!