Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium-high speed until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Make sure to scrape down the sides of the bowl so everything is evenly combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
- Using a sturdy spatula or wooden spoon, gently fold in the semi-sweet chocolate chips and the chopped pecans. Ensure they are distributed evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies sit on the baking sheet for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely before serving.
- Cook Time: 25 minutes