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:
Light-Colored Baking Sheets
Parchment Paper Sheets
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“These are “explicative” delicious.” - my husband
Very good! I ran out of eggs and used 1/4 cup mashed banana and it was really good!
I followed the recipe except I made 18 cookies and cooked on a convection setting of 400 for 12 minutes and they came out perfect
I made these for Santa this year. Santa and everyone else in my family were very excited. These are now my go to cookie.
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.
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
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!!
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.
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.
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. ☺
Love how thick these cookies are! Taste super gourmet.
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.