Pecan Chocolate Chip Cookies

The biggest, thickest, soft and chewy pecan chocolate chip cookie recipe in the world. 

follow my secrets for these perfect chocolate chip cookies.

As usual, I'm saving the chatter for after the recipe. But you need to know that this post contains the best tips, tricks, secrets, whatever you want to call them for making big, soft, chewy cookies, every time. These tricks should work on just about any cookie recipe. Read this post and you're well on your way to making cookies so good your grannie will be asking you how you did it. 

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Yield: 15 cookiesPin it

Pecan Chocolate Chip Cookies

prep time: 10 minscook time: 10 minstotal time: 20 mins

That title may have been a teeny tiny bit dramatic but follow my secrets for these perfect chocolate chip cookies and I think you'll agree they're deserving of the drama.


1 cup butter, room temperature

1 cup light brown sugar

½ cup granulated white sugar

1 whole egg

2 egg yolks

1 teaspoons pure vanilla extract

250g cake flour (approximately 2 cups)

140g bread flour (approximately 1 cup)

1 tablespoon cornstarch

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 cup chopped pecans

1 cup chocolate chips


Preheat oven to 400 degrees. Line a light colored baking sheet with parchment paper or a silicone baking mat.

In the bowl of a stand mixer, combine the butter and both sugars until creamy. And in the egg, egg yolks and vanilla and mix until just incorporated.

In a medium bowl, sift together cake flour, bread flour, cornstarch, baking soda, baking powder and salt.

Add the dry ingredients to the wet ingredients and mix by hand.

Fold in the chocolate chips and chopped pecans.

Using a large ice cream scoop with a trigger, scoop up cookie dough and scrape against the side of the bowl as you come up. Use the trigger to place the cookie dough on the baking sheet with the flat side down. Do not flatten out the top. Repeat with remaining cookie dough. Leave a couple inches between dough balls.

Bake at 400 degrees for 8-10 minutes. Keep an eye on the cookies and pull them out as soon as the tops begin to turn golden brown. Allow them to cool for 10 minutes before placing them on a wire rack to cool completely. These cookies are best served at room temperature. Be patient!



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big. thick. soft. chewy.

The Best Pecan Chocolate Chip Cookie Recipe. Ever.

Secrets to thick, soft, chewy cookies, every time:

  1. Cake flour

  2. Sifting

  3. Cornstarch

  4. Egg yolks

  5. Ice cream scoop 

  6. Turn up the heat


Cake flour.

I do about 2/3 cake flour to 1/3 all-purpose. This isn't absolutely necessary, but it will help your cookies be more soft and tender because cake flour has a lower protein content. 


Another step that isn't necessary for success, but whenever I want my baked goods to be as soft and light as possible, I always sift my dry ingredients.


Cornstarch is a game changer. It helps your cookies stay thick without drying them out. Add 1-2 teaspoons, depending on your recipe.

Egg Yolks.

Eggs are excellent binders but the egg whites have a drying/hardening effect on baked goods. You'll find that most of my baked goods have 1-2 whole eggs and the rest egg yolks. For Cookies that call for 2 whole eggs, I do one whole egg and 2 egg yolks.

Ice Cream Scoop. 

The ice cream scoop is an awesome little secret weapon. I use one like this with a trigger. I fill the scoop full, scrape it against the side of my bowl, then use the trigger to plop it on my baking sheet. For nice big cookies, use a standard ice cream scoop. But for "regular" size cookies, use a smaller scoop. This set on Amazon has 3 sizes.  Another great benefit of the ice cream scoop, besides completely uniform cookies, is the shape the scoop produces lends itself to creating a nice, thick cookie. 

Turn up the heat.

Finally, the last secret that might surprise you is you've got to turn up your oven. HOT.  Like 400 degrees. No, you're not going to burn your cookies. You'll just cook them faster, which helps them keep their thick shape. Typical chocolate chip cookies are cooked at 350 for about 12-14 minutes, these I cook at 400 for 8-9 minutes. I also use the convection feature of my oven. Use that if you have it. The cookies are done with the tops just start to turn golden brown. They will continue cooking as the cool. Do your best to get control of yourself and wait at least 15 minutes before you chow down on your amazing cookies or the inside will be a bit too gooey. Believe me, they're worth the wait. 

then just Plop your soft warm chocolate chip pecan cookie on a plate and pour yourself a glass of ice cold milk. bam.

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