Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing well.
- Gradually incorporate the dry ingredients until just blended.
- Fold in chocolate chips and chopped pecans.
- Drop spoonfuls of cookie dough onto a lined baking sheet.
- Bake for 10-12 minutes until the edges are golden brown.
- Cool on the baking sheet briefly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- The cookie dough can be frozen for longer shelf life (up to three months).
- For gluten-free cookies, substitute all-purpose flour with a gluten-free baking mix.
- Feel free to mix in additional nuts or chocolate chips as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg