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Chocolate Chunk And Pecan Cookies


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Chocolate Chunk And Pecan Cookies 0 Picture


  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 3/4 cup golden brown sugar - (packed)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 1 cup coarsely-chopped pecans
  • 6 ounces semisweet chocolate coarsely chopped


Servings 18


Step 1

Preheat oven to 350 degrees. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.

Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.

Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)

This recipe yields about 18 cookies.

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