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Chocolate Pecan Drop Cookies

  • prep: 20 mins
    total time: 35 mins
  • yield: Makes 36
Photography: Jonathan Lovekin

Ingredients

  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips (12 ounces)
  • 1 cup chopped pecans

Cook's Note

Store in an airtight container up to 1 week.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.

  2. Step 2

    Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Source
Martha Stewart Living, March 2013

Reviews (5)

  • 18 Mar, 2013

    Sarah, this is by far the best chocolate chip cookie recipe I have ever tried. And I have tried many believe me!!!!
    I have made them 4 times already and everyone thinks they are the absolute best!!!

  • 17 Feb, 2013

    what are the amount for the other add-ins? Where do we find that part of the recipe.

  • 9 Feb, 2013

    Great recipe! The cookies turned out to be delicious! We made ours with a combination of butterscotch and chocolate chips, and they were outstanding. Can't wait to try the other variations.

  • 9 Feb, 2013

    The basic recipe sounds great, but I want recipe for the mix-ins as well.

  • 8 Feb, 2013

    Where are the different combinations for add ins? Please provide them. thanks