I think I’ve made these cookies more than any other cookie recipe. Okay, maybe a bit dramatic but I have baked at least 7-9 batches of these cookies just this year alone— and it’s only March!

My husband says it’s the best cookie I’ve ever made. So I figured it was worthy enough of being shared just in case you’re looking for a tried and true cookie recipe. This recipe never fails!

Got to give credit where credit is due: the base for this cookie recipe is by Laura from Joy Food Sunshine. Check her out for the original recipe!

Small Batch Pecan Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 egg
1 1/2 cup flour (all-purpose or bread, both work fine!)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
1 cup chopped pecans

Instructions:

1. Preheat oven to 375° F and grab a large mixing bowl

2. In a large mixing bowl, cream the room temperature butter and sugars, until the mixture is light and fluffy.

3. Beat in the egg & vanilla

4. Add in the flour, baking soda, baking powder and salt; mix well.

5. Finally, add in the chocolate chips & chopped pecans; stir until just combined.

6. On a lightly greased pan (or use parchment paper!), spoon out cookie dough in tablespoon-sized portions.

7. Bake at 375°F for 7-9 minutes. Pull them out of the oven just a minute before you think they’re done, so they’ll be nice and gooey in the middle!

These cookies are best fresh out of the oven, but can last a few days in an airtight container on the counter.

xx, Riss

pin for later