H and I were watching a movie a few weeks ago when I started craving chocolate chip cookies. I needed a fast and easy recipe; no way was I going to wait for the 36-hour chocolate chip cookie. I found a recipe for one-bowl chocolate chip cookies in Sticky, Chewy, Messy, Gooey. The 36-hour chocolate chip cookies are still my favorite (hands down), but these were perfect for a quick cookie, with little clean-up required afterwards.
toast the pecans
stir granulated and dark brown sugar into melted butter
stir in salt, vanilla, and eggs until smooth
stir in flour, baking soda, and baking powder into batter
just until incorporated and a soft dough forms
fold in chocolate chips and cooled toasted (chopped) pecans
use a 2-ounce scoop to measure out the dough
place dough balls on a baking sheet
Ok, there is some waiting time for this cookie – but only 45 to 60 minutes. I washed the dishes and watched more of the movie during this wait.
refrigerate until firm
place 6 dough balls on a baking sheet and bake at 350 degrees
The Best One-Bowl Chocolate Chunk-Pecan Cookies
Modified slightly from Sticky, Chewy, Messy, Gooey
Makes 18 Large Cookies
- 2 cups pecan halves
- 1 cup (2 sticks) unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast until they are warm and fragrant, 6 to 9 minutes. Let cool completely.
Place the butter in a large microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and stir until completely melted. Using a large wooden spoon, stir both sugars into the melted butter. When combined, add the salt, vanilla, and eggs. Stir until smooth. Stir the flour, baking soda, and baking powder into the batter just until incorporated and a soft dough forms. Carefully fold in the chocolate chips and cooled toasted pecans.
Use a 2-ounce self-releasing scoop or a 1/4 cup measuring cup to measure out the cookie dough. Place the cookie dough balls on a baking sheet and refrigerate until firm, 45 to 60 minutes. Toward the end of the chilling time, return the oven to 350 degrees.
Place the chilled dough balls on parchment lined baking sheets. (The recipe said to put 9 cookies per sheet to allow for spreading; I only put 6.)
Bake until the cookies are crisp and golden around the edges, but still a little soft in the centers without being gooey, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool slightly. Using a large metal spatula, tranfer the cookies from the baking sheets to wire racks and let cool to room temperature.
Stored in airtight containers, these cookies will keep for 2 days at room temperature. They can also be frozen for up to 2 weeks. You can prepare the cookie dough balls and, after they are chilled, store the unbaked cookies in the freezer for up to 1 month. The cookies can be baked straight from the freezer, but will take a few minutes longer.
(I still have some dough balls in my freezer for when we get chocolate chip cookie cravings.)