Salted Pecan Chocolate Chip Cookies
Prep time
Cook time
Total time
Chunky, salty, nutty, buttery chocolate chip cookies bake up all thick and chewy.
Recipe type: Cookies
Serves: 30
  • 8 ounces unsalted butter (1 cup), softened
  • 7½ ounces packed light brown sugar (1 cup)
  • 7 ounces granulated white sugar (1 cup)
  • 2 large eggs
  • 1 TBL pure vanilla
  • 1 ounce rolled (old-fashioned) oats (1/4 cup)
  • 13 ounces all-purpose flour (preferably unbleached) (3 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt (plus extra for sprinkling)
  • 1½ cups roasted pecans*
  • 2 tsp butter
  • 1½ cups semi-sweet chocolate chips
  1. Roast pecans by breaking pecan halves into chunky pieces, spread onto a cookie sheet, top with 2 tsp butter and sprinkle with sea salt. Bake in 350 degree oven for 10 minutes. Cool.
  2. Cream together butter and sugars in mixing bowl, careful not to overbeat. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter. Add the rolled oats.
  3. Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients.
  4. Stir in the chocolate chips and cooled roasted pecans, using your hands to finish mixing.
  5. Portion 2 ounces of dough with a cookie scoop (or ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate.
  6. Bake 12 minutes in a 375 degree oven. Sprinkle with additional sea salt after removing from oven and let cool on tray until set.
Do not overbreat at any step of this recipe. Only mix until the ingredients are combined, over-mixing will create a stiff dough.

When cookies are finished baking, they will have a light browned edge and the dough will still be soft in the middle. They will continue to bake on the pan.
Recipe by Country Cupboard Cookies at