How do you get perfectly round cookies?

When the cookies are still hot, use a large round cookie cutter or a wide mouth glass to gently shape the cookies into a circle by swirling them around inside the opening of the cookie cutter or glass. Rolling them into balls before baking also helps the cookies keep a circular shape as they bake.

Does the cookie dough need to be chilled?

No need to chill this dough! If you want or need to chill the dough, I suggest rolling the dough into balls first.

Can you make the cookie dough in advance?

You can store the rolled cookie dough balls in an airtight container in the fridge for 1-2 days. To freeze, just arrange the cookie dough balls in a single layer on a parchment paper lined baking pan. Freeze for a few hours and then transfer to a freezer safe bag or container and store in the freezer for up to 3 months. When baking chilled or frozen cookie dough, just remember to add a few extra minutes of baking time.

Why did my cookies spread too much?

This could be for a number of reasons. If too much sugar or butter was added or not enough flour, this could cause the cookies to spread. It could also be a result of the cookie dough being left at room temperature for too long or the cookie dough balls being placed on a warm baking sheet prior to baking.

Chocolate Chip Pecan Cookies

Description

Chocolate Chip Pecan Cookies are soft and chewy with dark chocolate chips, buttery pecan pieces and a sprinkle of flaky sea salt. It’s a small batch recipe with no chilling time required!

Ingredients

1 1/3 cups (180g) all purpose white flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, room temperature
1/3 cup (75g) dark brown sugar, packed
1/4 cup (60g) cane sugar
1 large egg, room temperature
2 teaspoons fancy molasses
1/2 teaspoon vanilla extract
1/2 cup (60g) raw pecan pieces
1/2 cup (95g) dark chocolate chips
flaky sea salt for topping, optional

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Instructions

Preheat oven to 350F and line two large baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In a large mixing bowl, use an electric mixer set to medium speed to beat together the butter and sugars until creamy. This will take about 2-3 minutes. Stop to scrape down the sides as needed.
Beat in the egg, molasses and vanilla.
With the mixer set on low speed, gradually add the dry ingredients until just combined.
Fold in the chocolate chips and pecans, reserving some for the tops of the cookies.
Use a 2-tablespoon cookie scoop to portion out the dough and roll into balls. Arrange the balls on the baking sheets about 2-3 inches apart. Top with reserved pecan pieces.
Bake for 8-10 minutes. The edges should be set and the middle should look a little underdone.
When the cookies are hot out of the oven, add the reserved chocolate chips to the tops and sprinkle on some flaky sea salt (optional).
Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure the butter is at room temperature so it creams together with the sugars easily. You’ll also want your egg at room temperature so it blends more evenly into the batter.
In addition to US cup measurements, the recipe includes weighted measurements for greater accuracy. If you’re using cup measurements, be sure to use the spoon and level method for the flour.
You can use coconut sugar in place of brown sugar but the cookies will not spread as much. Feel free to substitute granulated sugar for the cane sugar.
I recommend using lighter coloured sheet pans when baking cookies as dark or gold coloured pans brown the cookies too quickly.
The cookies will continue to firm up as they cool so you’ll want to take them out of the oven when the middle looks slightly underdone. This will ensure you get a soft and chewy cookie.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.