Pecan Chocolate Chip Cookies

I have been using this cookie recipe since I first started baking! And it is still the best chocolate chip cookie recipe I have ever come across. It is a classic recipe from Pillsbury and can be found in Pillsbury cookbooks/the Pillsbury website.



  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 large egg 
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped nuts
  • 1 bag (12 oz) semisweet chocolate chips or 2 cups
  1. Heat oven to 375°F.
  2. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. On un-greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


*I bake the cookies for 11 minutes and they turn out great. But it would probably be best to stick with the 8-10 minutes at first and see what times work best with your particular oven.

*I add just tiny bit more of vanilla than the recipe calls for to add a bit more flavor.

*I like to use pecans with this recipe but it can be any nut. For a bit more of a crunch, sometimes I will cook the pecans prior to adding them to the mix. I put them in a small skillet on the stove until they are golden and crispy. Pecans/nuts in general cook super fast, so watch them carefully!! It only takes a couple of minutes.


*The plate the cookies are on is from our wedding china. It is the Kate Spade: Larabee Road Gold Collection.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s