Chocolate Chip, Pecan & Sea Salt Cookies Recipe

Name: Chocolate Chip, Pecan & Sea Salt Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup room temperature butter (1 stick-I use sweet cream unsalted butter); 3/4 cup packed light brown sugar; 1/2 cup granulated sugar; 1 tbsp vanilla extract; 2 eggs (at room temperature); 1 tsp baking soda; 2 cups flour; 1 cup chopped pecans; 1 cup dark chocolate chips; 1 heaping tbsp coarse sea salt (The amount of salt you add is really a matter of preference-I prefer a little bit over 1 tbsp. You can add more or less based on your palette and preferences)

Servings: persons

1
Preheat your oven to 350. Begin by creaming together room temperature butter and your two sugars. Then, add your vanilla into the mixture, followed by the two eggs. Mix together thoroughly until the yolks are completely incorporated. In a separate bowl, combine the flour, baking soda and sea salt. Add half of the flour mixture into the butter mixture and stir together. Add the other half and whisk it all together. Once combined, add the pecans and chocolate chips.
2
Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven. Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just eat them hot out of the oven like I do).

1178

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup room temperature butter (1 stick-I use sweet cream unsalted butter), 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tbsp vanilla extract, and more.

Yes, Chocolate Chip, Pecan & Sea Salt Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip, Pecan & Sea Salt Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions