Chocolate Chip Pecan Sea Salt Cookies
Indulge in the ultimate combination of sweet, salty, and nutty flavors with these Chocolate Chip Pecan Sea Salt Cookies. Featuring a rich, buttery base, each cookie is generously studded with gooey semi-sweet chocolate chips and crunchy chopped pecans, creating a delightful texture in every bite. The finishing touch? A sprinkle of flaky sea salt that elevates the sweetness and adds a subtle gourmet twist. Perfectly golden on the edges and irresistibly soft in the center, these cookies are easy to make in just under 30 minutes and are ideal for sharing (or savoring solo!). Whether you're baking for a holiday treat, a weeknight indulgence, or a special gathering, this recipe is sure to become a crowd favorite. Don't forget to enjoy them fresh out of the oven, when they're at their warm, melty best!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Chopped pecans
- 1 teaspoon Flaky sea salt (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until fluffy and creamy, approximately 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips and chopped pecans until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked (they will set as they cool).
Remove the cookies from the oven and immediately sprinkle a pinch of flaky sea salt on each cookie while they are still warm.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4607 mg | 200% | |
| Total Carbohydrate | 713.8 g | 260% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 435.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 367 mg | 28% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
