Santa's Favorite Chocolate Chip Cookies with Toasted Pecans
These premium chocolate chip cookies feature a unique chilling technique that creates perfectly thick, bakery-style results. Cold butter is creamed with brown and granulated sugars, then enriched with vanilla and eggs before folding in toasted pecans and generous chocolate chips. The overnight chilling process allows flavors to meld while ensuring the cookies hold their shape during baking. When baked at high heat, they develop golden edges while maintaining soft, pale centers. Perfect for holiday gifting or special occasions when you want cookies that look and taste professionally made.
Ingredients
Instructions
- 1
Sift together flour, baking soda and salt then set aside
- 2
Beat cold butter until creamy using stand mixer with paddle attachment
- 3
Add both sugars and continue beating at medium speed for 3-4 minutes, scraping bowl occasionally
- 4
Mix eggs and vanilla in separate bowl then slowly add one tablespoon at a time to butter mixture while mixer runs, taking about 4 minutes
- 5
Add dry ingredients on lowest speed or by hand until incorporated
- 6
Stir in chocolate chips and nuts
- 7
Shape dough into golf ball sized balls and arrange on cookie sheet next to each other
- 8
Cover and chill overnight or for 6 hours
- 9
Remove and let warm to room temperature for 30 minutes
- 10
Arrange cookie balls on ungreased cookie sheets spacing 3 inches apart
- 11
Flatten slightly to resemble hockey puck about 3/4-inch high with straight edges
- 12
Make slight depression in center with finger
- 13
Bake 8-10 minutes until edges are golden brown but center 1-inch remains pale
- 14
Let sit 5 minutes before removing from baking pan
Tips
Use cold butter for better creaming texture and gradually add egg mixture to prevent curdling
The overnight chilling is crucial for thick cookies that hold their shape - don't skip this step
Flatten cookies to hockey puck shape with straight edges for even baking and professional appearance
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough balls can be shaped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes
Best served slightly warm or at room temperature
Common Mistakes
Don't skip the chilling time to avoid flat cookies
Avoid overbaking to prevent hard cookies - center should remain pale
Don't crowd cookies on pan to ensure even browning
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without nuts?
Yes, omit the nuts and use only 2 cups of chocolate chips. This will yield about 28 cookies instead of 32.
What if I don't have time to chill overnight?
Minimum 6 hours chilling time is needed for proper texture. Quick chilling in freezer for 2 hours can work but overnight is best.
How long do these cookies keep?
Store in airtight container at room temperature for up to 1 week. Dough can be frozen for up to 3 months.