Toasted Pecan-Chocolate Chip Cookies

These cookies take the low-and-slow approach, and it pays off big time.

Baking at 300F (instead of the usual 350-375F) gives you cookies with crispy edges and impossibly chewy centers that stay soft for days. Dark brown sugar adds molasses richness, toasted pecans bring nutty crunch, and semi-sweet chocolate chips provide melty pockets of chocolate throughout.

The batter comes together in one bowl with an electric mixer, no chilling required. Just scoop, bake for 22-24 minutes, and try not to eat them all warm off the pan.

Pro Tips

• Toast pecans in a dry skillet for 5 minutes before chopping (it brings out their oils and deepens the flavor)
• Use dark brown sugar (not light) for richer molasses flavor and chewier texture
• Don’t overmix once you add the flour or cookies will be tough (stop as soon as you don’t see dry flour)
• Let the batter rest for 10 minutes before scooping so the flour hydrates fully
• Transfer cookies to a cooling rack immediately or they’ll continue baking on the hot pan

Variations

• White Chocolate Pecan: Swap semi-sweet chips for white chocolate chips and add ½ tsp vanilla bean paste
• Bourbon Pecan: Add 1 tbsp bourbon to the dough and toss pecans with 1 tsp bourbon before adding
• Espresso Chocolate: Add 1 tbsp instant espresso powder to intensify the chocolate flavor