Enjoy the ultimate treat with these Cheddar Box Chocolate Chip Cookies, featuring a rich, buttery dough packed with toasted pecans and generous chocolate chips. Perfectly crispy edges and a soft center make them irresistible!
YIELD
24 servingsPREP
10 minCOOK
30 minREADY
40 minPro Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother dough and even baking.
- Don’t Skip Toasting: Toasting the pecans enhances their flavor and adds a delightful crunch—don’t rush this step!
- Check Oven Accuracy: Oven temperatures can vary; use an oven thermometer to confirm 350℉ for consistent results.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Optional Variations
- Nut Swap: Replace pecans with walnuts, almonds, or omit nuts entirely for a nut-free version.
- Chocolate Twist: Mix up the chips—try milk chocolate, dark chocolate, or a combination for varied sweetness.
- Add a Kick: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet-salty contrast.
- Smaller Cookies: Use a tablespoon instead of a ¼ cup measure for smaller cookies; reduce baking time to 10–12 minutes.
Ingredients
Directions
- Preheat the Oven: Set your oven to 350℉ (180℃) and line a baking sheet with parchment paper (optional, but recommended for easier cleanup).
- Toast the Pecans: Spread the chopped pecans evenly on a separate baking sheet. Toast in the preheated oven for 3–5 minutes, stirring halfway through, until fragrant. Watch closely to avoid burning. Set aside to cool.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer (or a wooden spoon) to cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and mix until combined.
- Incorporate Wet and Dry Ingredients: Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined—avoid overmixing to keep the cookies tender.
- Add Mix-Ins: Gently fold in the toasted pecans and chocolate chips with a spatula, ensuring even distribution throughout the dough.
- Shape the Cookies: Using a ¼ cup measure or large cookie scoop, portion the dough and drop it onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake: Bake for 18–20 minutes, or until the edges are golden brown but the centers remain slightly soft. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
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