The Best and Simple Grandma-Approved Chocolate Chip & Pecan Cookies
When it comes to chocolate chip cookies, Grandma always knows best!
Today, chocolate chip cookies are celebrated for their versatility as they are here in the Mountaintop Kitchen—they can be soft, chewy, or crispy, and easily adapted with additions like nuts, spices, or even alternative flours. They can be thin, thick or super thick as in Levain Bakery’s New York City style chocolate chip and walnut cookies. They’re a crowd-pleaser at gatherings, perfect as a snack, and comforting as a warm treat with milk. Their universal appeal and ease of preparation make them one of the most popular cookies in the world, loved by bakers of all levels. This recipe, The Best and Simple Grandma-Approved Chocolate Chip & Pecan Cookies, honors that tradition, bringing out the best of buttery richness, balanced sweetness, and rich chocolate in every bite.
The classic chocolate chip cookie, beloved worldwide, was invented in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts. By accident, she discovered that small pieces of semi-sweet chocolate, added to a butter cookie dough, would hold their shape while softening, creating the iconic “chocolate chip” texture and taste. This delicious combination of caramelized sugars, butter, and chocolate quickly became a hit and spread across America, eventually becoming a staple in home baking. Home Bakers then came up with their own version. Here’s ours! So don those aprons, and let’s bake!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Yield: 22-24 cookies, each approximately 50-55 grams
Soft butter: 1 cup (227g)
Granulated sugar: 1/2 cup (107g)
Firmly packed brown sugar: 1 cup (210g)
Large eggs: 2 (110g total)
Vanilla extract: 2 tsp
All-purpose flour: 2 3/4 cups (330g)
Baking soda: 1 tsp
Salt: 1 tsp
Chocolate chips: 1 1/2 cups (255g)
Chopped pecans (optional): 1 cup (114g)
Sea Salt Flakes (optional for sprinkling)
Ingredient Roles
Butter: Adds flavor, moisture, and richness, while contributing to a soft and chewy texture.
Granulated sugar: Sweetens and promotes spreading, creating crisp edges.
Brown sugar: Adds sweetness, a hint of molasses flavor, and helps keep the cookies soft.
Eggs: Provide structure and moisture, binding the ingredients together.
Vanilla extract: Enhances flavor and complements the chocolate.
All-purpose flour: Creates structure and the overall body of the cookie.
Baking soda: Leavening agent that helps the cookies spread and develop a tender crumb.
Salt: Balances sweetness and enhances other flavors.
Chocolate chips: Provide sweetness, texture, and the classic chocolate chip flavor.
Pecans (optional): Add crunch, flavor depth, and nuttiness if desired.
1. Preheat the oven (If you choose to freeze your cookie dough to bake later, skip this step for now.)
Conventional: 375°F (190°C)
Convection: 350°F (175°C)
2. Prepare the wet ingredients
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar. Cream together with the mixture until light and fluffy, 4-5 minutes.
Scrape down the sides of the bowl, then add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until incorporated.
3. Combine the dry ingredients, chocolate chips, and pecans
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, which can result in tougher cookies.
Using a spatula or wooden spoon, fold in the chocolate chips and pecans (if using) until evenly distributed.
4. Portion the dough and bake
Using a kitchen scale, divide the dough into approx. 55g portions (about 2 tablespoons each).
Roll each portion into a ball and place on a parchment-lined baking sheet, spacing each dough ball about 2 inches apart.
Bake:
Conventional: 9–11 minutes at 375°F (190°C), until the edges are golden brown and centers are still slightly soft.
Convection: 7–9 minutes at 350°F (175°C), for similar results.
5. Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy fresh, or store in an airtight container for up to 5 days.
Enjoy your homemade classic cookies!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Sauce pan (This is a versatile pan that works on all cooktops.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Thanks for stopping by the Mountaintop Kitchen! Stone — The Mountaintop Baker
OMG, those cookies are nearly 2 ounces each!