Chocolate Chip Pecan Cookies with White Chocolate Chips
A large batch of cookies with semi-sweet chocolate, white chocolate chips, and toasted pecans in a chilled butter-based dough.
Ingredients
Dough
- 1 cup unsalted butter Softened, not melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour 360 grams; spoon and level
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
Additions
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped toasted pecans Completely cool
Instructions
- Cream softened butter with both sugars for 2–3 minutes. Incorporate eggs separately, then add vanilla.
- Whisk flour, baking soda, and salt together. Blend into the butter mixture briefly, then fold in semi-sweet chips, white chocolate chips, and cold toasted pecans.
- Cover the dough and refrigerate at least 45 minutes. Set two large trays out with parchment liners and heat the oven to 350°F.
- Measure roughly 40–45 grams dough per cookie. Arrange about 6 portions on each tray with ample room for expansion.
- Bake 12–15 minutes per round, switching tray positions midway if needed. Edges should be set and centers no longer visibly raw. Leave on trays 5 minutes, then transfer to racks.
- Chill remaining dough between rounds and let trays cool before refilling. Expect about 36 cookies over 3 two-tray rounds.
Notes
Cook time totals three roughly 15-minute rounds with two trays. A one-tray oven takes longer. Start with cooled toasted pecans; nut toasting and cooling are additional if needed. Cool cookies fully before storage.