I love this time of year! I love the holiday season and the cooler weather (Arizona’s 70 degree winters are hard to beat).
I also love that the new year is just around the corner. It’s a nice time to look back at the year and reflect on how things have gone.
We’ve had a lot of changes this year. My husband changed positions at work, we moved (and had a couple mini moves during that time), and baby #4 joined our family. All-in-all, it’s been a good year for us.
One of the other things I like about this time of year is that it’s cookie season. This is the time of year when people do a lot of their baking.
I have a lot of chocolate chip cookie recipes, and these pecan chocolate chunk cookies are a great everyday sort of cookie. They are chewy in the middle and chewy/crisp at the edges. They have chunks of melty chocolate and buttery pecans throughout.
Pecan chocolate chunk cookies are easy to mix up. You can stir them by hand, and they only need a quick 30 minute rest in the fridge before you bake them. So, they can be made quickly whenever the cookie urge strikes.
More cookie recipes!
Pecan Chocolate Chunk Cookies
- 1 cup butter
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour*
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 2-4 ounce semisweet baking chocolate bars roughly chopped
- 1 cup pecans roughly chopped
Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Melt butter in a heavy saucepan.
Add brown sugar to a large bowl.
Pour melted butter over sugars.
Stir to combine butter and sugar. Let stand 5 minutes.
Add egg and egg yolk; stir to combine.
Stir in vanilla extract.
Add flour, baking soda, and salt. Stir until just combined.
Stir in chopped chocolate and pecans.
I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
*Be sure to avoid packing the flour when you measure. I fluff, scoop, and sweep.