Chocolate Pecan Cookies

As a happily childfree couple, mixing up a whole batch of cookies for just the two of us can seem a bit excessive. But since nothing compares to homemade cookies, I’ve been batch prepping and freezing right-sized portions of cookie dough for two. This recipe is perfect for freezing and tastes deliciously similar to Tate’s Chocolate Chip cookies. Enjoy!

And, of course, if you’re looking for a regular batch of cookies this will make 3 dozen Chocolate Pecan Chip Cookies!

A nutty twist on a traditional chocolate chip cookie.

Just the Recipe | 36 Cookies

350° | Half Baking Sheet (18” x 13”)

Ingredients

2 Cup Flour

1 tsp Baking Soda

1 tsp Kosher Salt

1 Cup Light Brown Sugar

1/2 Cup Raw or Granulated Sugar

16 TBS (2 sticks; 1/2 lb) Unsalted Butter, at room temperature

2 tsp Vanilla Extract

2 LG/XLG Eggs, at room temperature

1 1/4 LBS (Roughly 3 1/3 Cups) Semisweet Chocolate Chunks/Chips

1 1/2 C. Pecans, Chopped

Steps

Prior to making:
- As early as the day before, take the butter out to come to room temperature.
- A few hours before mixing, take the eggs out to come to room temperature.
Prepare a baking sheet by spraying lightly with cooking spray. Alternatively, line the sheet with parchment paper or a silicone mat.
Preheat the oven to 350°
Make the Cookie Batter:
- In a medium bowl, mix the flour, baking soda and salt. Set aside.
- In an electric mixer, cream the butter and both sugars. Continue beating on high for a 2-3 minutes until light and fluffy.
- To the butter and sugar, add the vanilla and one egg. Mix until just incorporated. Add the second egg and mix until well combined, about a minute.
- Adding 1/2 cup at a time, gently add the flour mixture into the wet ingredients, scraping down the sides as need with a rubber spatula. Mix until just combined.
- Remove the base from the mixer. Using a wooden spoon, fold in the chocolate chunks and chopped pecans.
Divide the Batter:
- This will make enough for 36 cookies. The easiest way to divide the batter is to bake a dozen cookies (see next bullet) and then split the remaining batter in half to freeze. If you want to break it down even more, divide into half and then quarters.
- Scoop out 12 cookies with a 2” ice cream scoop, spacing about two inches apart on the baking sheet. Using your fingers or a fork, gently flatten each cookie dough ball a bit, then follow the directions below to bake.
Bake for 15 minutes. The cookies may still look soft, but they are done at 15 minutes. Remove from the oven and allow to cool for 2 minutes on the baking sheet. Then, remove to a wire cooling rack to cool completely. When cool, seal in an airtight container and enjoy!
Freeze Remaining Batter: To freeze, form each portion into a ball and then flatten into a disc. Double wrap each disc in plastic wrap and add to a gallon freezer bag that is labelled with the contents and date. Squeeze out the air from the bag and seal. Cool in the refrigerator overnight and then move to the freezer.
To Defrost: Remove the batter from the freezer at least a day in advance, defrosting in the fridge overnight. Then, remove to warm to room temperature for about one hour. When soft enough to scoop, bake! Do not attempt to defrost at room temperature or in the microwave, it will ruin the batter.

Kitchen Acumen Tips:

I know this seems like a lot of chocolate, but it works! Use a kitchen scale to weight the chocolate chips/chunks.
Feel free to skip the nuts or swap for walnuts.
The frozen cookie dough will keep in the fridge for 3-6 months.

Enjoy!