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
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM — FACEBOOK— PINTEREST
X-large bakery-style milk chocolate chip pecan cookies taste even better than a bakery!
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Cake Flour (may substitute all-purpose flour)
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Milk Chocolate Chips
- 2 cups Pecans (chopped)
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.
Andrea says
These look delicious!! Can you substitute almond flour for the all purpose and cake flour?
Tanuja Kulkarni says
Same exact question!! How do you replace the flours listed in the recipe with coconut and/or almond flour for the desired consistency? Thanks!
Kim says
I just made these. I bake a lot of cookies and really do my own cookies make me moan in delight, but these are so amazing. I’m not a milk chocolate person so I did Guittard dark chocolate chips and mini semisweet chips and seriously... best cookie I’ve ever made.
Bonnie Y Hawley says
These are THE FAVORITE chocolate chip cookie in our house. I have to struggle not to keep them on hand constantly. Thank you, Carmelitas are also a hit. My gym membership loves you too.
cassidy says
I'd love to make these but I don't have a scale to weigh the dough. Can you tell me how many tablespoons it'll be for each cookie? Thanks!
Annie says
I’d recommend flattening out the dough balls, which I don’t think was included in the steps- very tasty though!
Heath says
1/2 cup and a 1/2 tablespoon more roughly
Barak says
These were absolutely amazing! I made them for the kids for a play date with a couple of our neighbors and they love them. Also helped that they were still a bit tiny warm.
Kate says
Made these last night...and they were seriously the best chocolate chip cookies I’ve ever tasted! Nice and toasty on the outside and chewy on the inside. I made mini ones instead of large ones so I wouldn’t overindulge during this pandemic lockdown. Perfectly done in 8 minutes. I did use all regular organic unbleached flour instead of part cake flour. I also used duck eggs instead of chicken. Thank you so much for sharing this amazing recipe. Make these cookies people! 😁
Howard Scott Brown says
Hi Kate. What weight we’re your mini’s as compared to the 5oz? Thanks!
Denise says
I followed this recipe exactly as stated and the cookies stayed in big giant balls. I had to flatten them with a spatula and cook a few minutes longer. Any idea where I went wrong?
denyse says
Must be a denyse thing bc mine did the same thing.
Trish says
Just made these and they're amazing!
ki says
Hi. I'm so excited to try this recipe! Do you use unsalted or salted cold butter?
Ari Lander says
Like so many others had the very same problem with "balls" not flattening. Obviously batter is WAY too dry. Sammler balls will somewhat flatten but what I did to correct was cut flour mix by 1 full cup. Balls WILL flatten w/o affecting flavor. Have had better. Tried but probably won't bake these again because there's so many that are far better texture-wise and taste-wise. 3 out of 5.
David C Jackson says
I would try adding another 1/2 cup of white sugar. Sugar, aside from adding sweetness, granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough). It also encourages spreading as the sugar melts. ... During baking more of the sugar dissolves, which causes the dough to soften and spread.
Betty jones says
Would you please give me the imperial or metric quantities as I get so confused with cup weights thanks
Angela says
I made these with earth balance and they were fantastic! I made two the recommended size and all the rest smaller (regular cookie size). I highly recommend!!
JennyH says
These are aaaaaammmmazing! Made the recipe with no modifications (except for making smaller cookie size) and they were gobbled up quickly, This will be my go-to chocolate chip cookie recipe. For those who struggled with cookies staying in balls I wonder if your flour was too dense?
Mickey Labrecque says
These are EXCEPTIONAL!!! Enough said.
sharon says
Is it 1 1/2 c total of AP flour?
Nikki says
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
Yana says
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 says
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.
Theresa says
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 says
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.