Bakery-Style Milk Chocolate Chip Pecan Cookies
The best soft and chewy milk chocolate chip pecan cookies are the perfect bakery-style cookie.
These are hands down the best milk chocolate chip pecan cookies! I have worked on perfecting this recipe and it is time to share it with you. I am predicting this bakery x-large cookie recipe will become a staple in your home in no time at all.
My daughter asked me what is my absolute favorite thing to make in the kitchen. Without hesitation I answered, "COOKIES." I have been baking cookies since the time I was able to reach the countertop so it is my passion. Creating new cookie recipes is one of my all-time favorite hobbies.
Years before I started Modern Honey, I developed a knock-off recipe for the famous New York City bakery called Levain Bakery. It was actually my very. first recipe posted on Modern Honey and has been consistently one of my most popular recipes. It has maintained its 5-star rating over the years! You can find the Levain Bakery Cookie Recipe HERE.
I decided to change up the recipe and use milk chocolate chips and pecans, instead of walnuts. A few more changes such as added vanilla extract and a slightly lower baking temperature. The perfect chocolate chip pecan cookie was born!
I suggest using light colored cookie sheets with this recipe. The dark colored baking sheets attract the heat and the bottoms can become overcooked.
How to make the Best Chocolate Pecan Cookies:
- Start with cold butter, cut into small cubes. It is important to cut it into small cubes to allow it to cream together with the sugars. Cream for at least 4 minutes until light and fluffy, ensuring to scrape down the sides of the bowl often.
- Add eggs and vanilla and mix for 1 minute longer.
- Stir in cake flour and all-purpose flour, cornstarch, baking soda, and salt. The cake flour creates a tender texture and the cornstarch adds thickness while still making it soft and chewy.
- Fold in milk chocolate chips and pecans. My go-to chocolate chips brands are Guittard and Ghirardelli.
- These x-large bakery cookies are about 5 ounces each. I love to use my kitchen scale to weigh the cookie dough to make sure they are even.
- Bake just until the tops start to become a light golden color. Let sit for at least 10 minutes to allow the cookies to set-up
Here are some of my favorite baking tools:
Kitchen Scale
Light-Colored Baking Sheets
Parchment Paper Sheets
KitchenAid Mixer
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Bakery-Style Milk Chocolate Chip Pecan Cookies
Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- ½ cup Sugar (if you want a sweeter cookie, add ¾ cup of sugar)
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 ½ cups Cake Flour (may substitute all-purpose flour)
- 1 ½ cups Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 cups Milk Chocolate Chips
- 2 cups Pecans (chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in cake flour, all-purpose flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and pecans.
- Place 5-ounce balls on light colored baking sheets (I line mine with parchment paper sheets). Bake for 9-12 minutes or until light golden brown on the outside. Remove from the oven and let sit for at least 10 minutes to allow the cookies to set up.
Nikki
The recipe calls to bake for 9–12 mins. NO WAY! It took so much longer. I also had to flatten the cookies down to have a more flat cookie. I forgot how long it actually took for total cook time. I waited till they were light brown on top. Maybe 25mins? Did anyone else have this problem? Thanks
Winter G
How many calories per cookie?
Yana
The ratio of flour is way off. 3 cups of flour to 2 cup butter is waaasy to much. This is why they turned out dense and not flattening for lots of people.
I would do half of that in terms of flour. Maybe 2 cups.
Modern Honey
Hi there! The ratio is actually 1 cup of butter to 3 cups of flour. This creates a thicker cookie because of the flour to butter ratio. If you want a very thin cookie, you could to 1 cup of butter to 2 cups of flour and they will be very thin and buttery.
claire
I usually keep it around 2 1/4 to 2 1/2 and it seems to work
Jessica
I made a double recipe and used small enough dough portions that I got just over 6 dozen cookies out of it. Once the cookies cooled, I drizzled homemade chocolate and homemade caramel sauces over them and topped them with some sea salt. My husband, kids and co-workers are all HUGE fans!!! This is, easily, one of the best cookie recipes I've ever come across! Thank you!!
Theresa
This is the best cookie recipe I've ever made! I added pretzel pieces (they are always left over from our nut mixes), semi sweet chocolate chips, and Pecans. Otherwise, I followed the recipe to include the 12 minute baking time. I don't have a scale so i used a 2Tbs measurement and made balls. I only pressed them down just a bit so I could add chocolate chips to the top. I would love an oatmeal cookie recipe or any others that would have the same results!
Susan King
These cookies are excellent! I’m very picky & rarely write reviews! The only thing I changed was the size! 2 1/2 oz is plenty big! I baked them for 11 minutes & kept them on the baking sheet for 10 minutes before moving them to a rack.
Zha
These are delicious! I made mine gluten free and the recipe works perfectly!
Maggie
What gf flour did you use Zha?
Brenda
The 5 oz balls are so large.Seems really strange. I got 10 balls instead of 12. Very concerned how they are going to be cooked in the middle. They are huge.
Beth
Love how thick these cookies are! Taste super gourmet.
SL
I made this yesterday and the cookies came out pretty big, i think its only bc i used a good a rounded ice cream scoop, not the newer version of the scoops that are more oval. I do however have a question. I saw on the recipe that 1 and 1/2 c of Flour was needed. Is there a specific kind of flour or just any kind of flour? I used almond flour this time, since i wasnt sure. Thanks in advanced for any responses. And thank you so much for sharing the recipe. It came out delicious. ☺
Nicole
I made these cookies at 2.5 oz, baked on parchment paper at 400° for 13 minutes, left on the cookie sheet for 10 minutes before placing them on a cooling rack. They came out great.
Wendy
Halved the recipe for half batch, but agree with the other comments - too much flour and that’s even after I reduced further after halving the flour bc the batter was just crumb and not holding together. Was able to save the batter by adding milk enough for the batter to hold together (probably 1/2 cup milk for halved recipe plus reduced flour). Still, good flavor and texture, would make again.
Katie
These were amazing, I didn't have any milk chocolate chips, so I did 1 cup semi-sweet and 1 cup of Trader Joes sea salt caramel chips, just because I thought they would taste good with the pecans. They tasted beyond good! I love that they make big cookies, on Fridays I send my kids to school with a large cookie, and the teachers always huddle around for the 'unwrapping'... these will definitely be going in their lunchboxes. Keep your amazing recipes coming!!
Mel
The cookies were good but I had to drop the temperature to 350 400 was way to high so I cooked them at 350 for 11 to 12 mins
Chris
I reduced flour to a total of 2 cups, made 1-1/2” balls and flattened a little on the cookie sheet. Naked at 350 for 10 minutes. Rotated cookie sheet after 5 minutes to get even bake. Cookies came out delicious.
autumn bell
I made these for Santa this year. Santa and everyone else in my family were very excited. These are now my go to cookie.