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Bakery-Style Milk Chocolate Chip Pecan Cookies
The best soft and chewy milk chocolate chip pecan cookies are the perfect bakery-style cookie.Â
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. Â 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:
- Â 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
Equipment
Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar (if you want a sweeter cookie, add 3/4 cup of 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)
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
Hi. I’m so excited to try this recipe! Do you use unsalted or salted cold butter?
Just made these and they’re amazing!
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?
Must be a denyse thing bc mine did the same thing.
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! ????
Hi Kate. What weight we’re your mini’s as compared to the 5oz? Thanks!
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.
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!
I’d recommend flattening out the dough balls, which I don’t think was included in the steps- very tasty though!
1/2 cup and a 1/2 tablespoon more roughly
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.
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.
These look delicious!! Can you substitute almond flour for the all purpose and cake flour?
Same exact question!! How do you replace the flours listed in the recipe with coconut and/or almond flour for the desired consistency? Thanks!