Chocolate Chip Pecan Cookies

Jumbo Pecan Chocolate Chip Cookies! Extra big and chewy, these sweet and festive cookies are studded with pecan and chocolate (or pumpkin spice) chips in every gooey bite! A fantastic sweet treat to share during the fall season.

I couldn’t send you off into the Halloween weekend without a proper sweet treat, now could I?

These Jumbo Pecan Chip cookies serve a dual purpose — fueling you up for trick-or-treat madness, of course, but more importantly, helping to donate $100 to Cookies for Kids Cancer thanks to my friends at OXO!

There is nothing like Halloween to remind you of the joy and innocence that should be part of childhood, what with all the little princesses and ninjas and superheros running around in their costumes. Unfortunately, children are not immune to the serious illnesses that can affect us all, and many families will find themselves faced with the heartbreaking reality of childhood cancer.

Cookies for Kids Cancer was founded in 2008 by a couple who lived this nightmare with their own son, Liam. Though they could not control the outcome of the disease, they poured themselves into creating an organization that could help support the funding needed for the research to find new, improved therapies that could save a sick child’s life.

So, when my pals at OXO asked if I’d be interested in sharing some cookies as a part of their #OXOGoodCookies campaign, I couldn’t wait to “chip” in… get it?! ha!

With the help of OXO’s amazing kitchen gadgets, baking up something festive was a snap.

If you don’t already have one of these fantastic little cookie scoops {I own two}, I highly recommend picking one up before the holiday cookie-baking begins. They make portioning cookie dough {or meatballs, or melon balls, or…} SO easy, you’ll wonder how you ever lived without one!

These cookies though. Drool. They’re low-fuss to whip up and so easy to customize that you might just find yourself baking up infinite combinations {don’t say I didn’t warn you}.

To go with the Halloween color scheme, I added orange pumpkin spice baking chips and mini semi-sweet chocolate chips to mine, along with some pecan bits for a little crunch. Using a double scoop of cookie dough will result in jumbo, ooey-gooiest cookies that are better than anything you’ll find in a wrapper.

There’s no “trick” and all “treat” when you bake up this recipe. Just a “frighteningly” easy way to be a good cookie for a faboolous cause!

Ok, I’m done with the puns now. Just bake the cookies, k? 😉

Chocolate Chip Pecan Cookies

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Course Dessert

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 12 cookies

Author Dianna Muscari

Ingredients  

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ sticks {12 tablespoons 3/4 cup} butter, melted
• ¾ cup brown sugar
• 1 tablespoon pure maple syrup
• 2 egg yolks
• 1 ½ teaspoons vanilla extract
• ⅓ cup pumpkin spice baking chips
• ⅓ cup semisweet chocolate chips
• ½ cup pecan bits {or chopped pecans}

Instructions 

• Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.
• In a medium bowl, whisk together flour, baking soda and salt.
• In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.
• Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.
• Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball.  Place them about 3 to 3 1/2 inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.
• Note: If you prefer crunchier cookies, let them go a little longer until they’re more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.
• Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they’ve firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.