Easy Chocolate & Pecan Cookies
Submitted by klow
Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.
YIELD
48 servingsPREP
20 minCOOK
25 minREADY
1 hrsA no-fuss cookie that loads up on two good things: melty chocolate chips and crunchy pecans. You mix the dough, drop it by the spoonful, and bake, no chilling or rolling required.
There’s a smart trick in the fat. Using both butter and shortening gives you the best of both: butter brings rich flavor, while shortening keeps the cookies soft and a little puffy, so they stay tender instead of spreading thin and crisp.
Brown sugar does its usual magic, its molasses lending chew and a deeper, caramel-toned sweetness that plain white sugar can’t match.
Toasting the pecans before folding them in is the one optional step worth taking; it wakes up their flavor and adds a buttery crunch against the chocolate.
The dough makes a big batch, ideal for a cookie jar, a bake sale, or stashing some in the freezer for warm cookies whenever the mood strikes.
Pro Tips
- The butter-and-shortening combo is the secret to soft cookies with full flavor, so don’t swap to all one or the other.
- Toast the pecans first for a deeper, nuttier crunch.
- Don’t overbake; pull them when the edges are set but the centers still look soft, since they firm up while cooling.
- Drop the dough in even spoonfuls and space them out so they bake evenly.
Variations
- Use a mix of milk and dark chocolate chips.
- Swap the pecans for walnuts or macadamias.
- Add a sprinkle of flaky salt on top before baking.
Ingredients
Directions
Mix ingredients to form dough.
Drop by tablespoonfuls on cookie sheet. Bake in 350℉ (180℃) F for 15 minutes. Cool.
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