Chunky Chocolate Chip Pecan Cookies
Thick, soft cookies loaded with chocolate chips and pecans — a recipe I made in memory of my grandfather, using pecans from the very trees he and my grandmother picked together for decades.
- Prep Time
- 1 hr 30 min
- Cook Time
- 13 min
- Total Time
- 1 hr 43 min
- Servings
- About 2 dozen cookies
My grandfather passed away earlier this year at 90, survived by my grandmother, who was 91. They were, without question, the cutest couple I've ever known — married for 72 years, and I can still hear him calling for her in that same sweet voice from across the house.
For years, Papa and Grandma would head out to our family's farm and pick pecans by the ten pounds at a time, then shell them, hand out bags to everyone they knew, and stash the rest in the freezer. When they moved into assisted living, I inherited that freezer, still packed with pecans. At his funeral, my sister-in-law made a full spread of southern comfort food and asked if I'd bring dessert, so it only felt right to make something with the pecans he and Grandma had picked together for so many years.
These are thick, soft, and loaded with chocolate chips and pecans — we ate them in his honor while swapping old Papa stories, with plenty of both laughter and tears. Rest in peace, Papa. We love you.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 tbsp. shortening
- 1 whole egg
- 1 egg yolk
- 2 tsp. vanilla
- 1 (12 oz.) bag chocolate chips
- 1 heaping cup chopped pecans
Instructions
- 1Combine both sugars in a small mixing bowl. In another medium bowl, whisk together the flour, cornstarch, baking soda, and salt, and set aside.
- 2Cut up the butter and place in a microwave-safe dish with the shortening. Microwave for 1 to 1 1/2 minutes, until melted.
- 3Pour the melted butter and shortening into the bowl with the sugars, and whisk vigorously until well combined and smooth. Whisk in the egg, egg yolk, and vanilla.
- 4Pour into the bowl with the dry ingredients and gently stir together until just combined. Stir in the chocolate chips and pecans.
- 5Using a medium cookie scoop (about 3 tablespoons), portion the dough onto a wax paper-lined cookie sheet. Shape each piece into a disk, then chill the sheet in the refrigerator for at least 1 hour.
- 6When ready to bake, let the dough rest at room temperature for about 15 minutes. Preheat oven to 325 degrees.
- 7Space the dough about 2 inches apart on a cookie sheet, and bake for 12-14 minutes, until a very light golden color.
- 8Remove from the oven and let the cookies sit on the pan for about 12 minutes before transferring to a wax paper-lined cooling rack to cool completely.
Tips
- These are best enjoyed within two days of baking.
Storage & Reheating
Freezer instructions: wrap cookies individually in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw when ready to enjoy.
