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
Ingredients
- 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
Instructions
- 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.
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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
Butter melted and cooled…hmmm…This recipe is a keeper! Thank you. Pinned…
Hi Kathi! The melted butter is the key to the soft chewy texture! Thank you for pinning,it’s much appreciated!
Thank you for your great tips! I don’t think I’ve ever heard of a cookie recipe calling for melted, instead of softened, butter. And all that beating…it has to produce an amazing cookie! I’ve pinned your recipe and am going to make my family be the guinea pigs for this one. I’m sure they won’t mind at all! 🙂
Thanks for sharing at Wake Up Wednesday!
Thank you for Pinning Karen! Oh I don’t think they’ll mind at all! LOL!!
They look soo good!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
These cookies look yummy! Chocolate Chip Cookies are not my speciality, but I keep trying to make them and get them right. I will have to give this recipe a try. Thank you for sharing with all of us.
Yum! They look so good, I will have to give them a try 🙂 Stopping by from the Weekend Re-Treat Link Party 🙂
What would we do without cookies? These look absolutely heavenly. I want a big batch right now! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
First of all, just love the name of your blog! It makes me think of warm, out of the oven cookies, cakes, and pies. And these cookies look so yummy! Pinning these!
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there! I love some Awesome Chocolate Chip Cookies, can’t wait to make these!
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It seems pretty clear that you nailed these cookies, Mary. They look perfect and we can only imagine how delicious they must have tasted. We are making these are best of show, on Platter Talk.
Thank you Dan!!
I finally made a chocolate chip cookie that didn’t break a tooth when you tried to eat it. Lol. Thanks so much for sharing!
You’re welcome Rhonda,they are definitely a keeper!
Hi! just wondering…can I chill the dough overnight? Will this affect the baking or cookie at all?
Hi Jenna! Chilled it may not spread as much while baking. But if you want to make it ahead and chill it over night, let the dough sit on the counter a bit before baking to take the chill out of the dough. let me know how it works for you!
I can just taste the deliciousness of these soft cookies. Can’t wait to try them. Thank you for sharing at Share It One More Time. Cathy
I had a snow day today so I had some extra time and a huge sweet craving. I decided to try your recipe and it was wonderful. The directions were different than the typical chocolate chip cookie recipe so thank you for the detailed instructions. I followed them exactly and they turned out great. I never need to try another chocolate chip cookie recipe this one is perfect.
WONDERFUL Julie! I’m so happy you made and loved them! Thank you for coming back to tell me!
Would you be able to double this recipe?
Yes Cheryl, you can double the recipe. You’ll love these cookies!
Me Lovin’ You Bunny!! These cookies are TDF!!
They came out as you said – SO good! I look like pro, …..these look like cookies you’d buy at a bakery…..many many thanks from me and my family…..these will be on the short list, from now on…!
Oh Lisa, you made my day!! Thank you for coming back to tell me!!
This looks like a fantastic recipe. I have searched for decades for something like this that uses butter instead of shortening to produce a sort cookie. Nut allergy question: if I leave out the nuts do I increase the chocolate chips or is it ok to just omit nuts and leave chocolate amount as stated? Thank you!
Anne, I’d add a couple more chips to the batter if you could.
can you make the cookies smaller? My family likes multiple cookies, and don’t care what the size of the cookie is.
Betty, sure you could make them smaller, the bake time will be shorter though. Just keep an eye on them.
What a perfect looking cookie. My family will love these