Giant Chewy Chocolate Chip Pecan Cookies
Giant Chewy Chocolate Chip Pecan Cookies are a favorite in our house! Perfectly chewy, giant cookies studded with chocolate and pecans!
Chocolate chip cookies are a staple, a standard, a classic, everyone has their own version, their own family recipe. Cookies usually are not my favorite dessert. In order for me to love a cookie, it has to be chewy and soft; no hard, crispy chocolate chip cookies for this girl! So I have my tried and true chewy chocolate chip cookie recipe that I use all the time. I can change the flavor of the chips, add nuts or candies, but the base is always the same. It is the only chocolate chip cookie recipe I use because it yields deliciously chewy, perfect-every-time cookies! My kids (and husband) love my soft chocolate chip cookies, and I make sure to keep a jar of them on the counter when I can because they go through them so fast, I’m lucky if I get one lol! These really are the perfect cookie.
You too can make the best ever chocolate chip cookies using my secret ingredient…
Karo® Corn Syrup is the secret ingredient to make the best chewy cookies that taste amazing! You can even add Karo® Corn Syrup to your old family recipe to transform that cookie into an even more delicious chewy gooey cookies!
There are plenty of delicious chocolate chip cookie recipes but these are the best chocolate chip cookies.
Now, I was saying earlier that this is my basic chocolate chip cookie recipe, but today, I am making a variation by adding crunchy pecans and making them giant size. Then you can say you’re only going to have one cookie ;)
These Giant Chewy Chocolate Chip Pecan Cookies come out perfect every time and are amazing with a glass of milk. This is a great recipe.
INGREDIENTS
- Margarine- softened. You can also use unsalted butter if you prefer.
- Brown sugar- Brown sugar keeps these cookies nice and soft and chewy. You can use a dark brown sugar or light brown sugar. But don’t use white sugar in this recipe.
- Light Corn Syrup- Corn syrup in the dough is also what gives these a chewy texture.
- Egg- Every cookie needs an egg to bind it and give it a rise.
- Vanilla extract- Vanilla gives these cookies a great pop of flavor.
- All-purpose flour- Just plain old flour is all you need for these cookies.
- Baking soda- Gives the classic chocolate chip cookies a bit of a rise.
- Salt- Brings out all the flavor in these cookies.
- Semi-sweet chocolate chips- You could use milk chocolate chips instead but I love the flavor of the semi-sweet chips. You could also use dark chocolate chips.
- Pecans- I love pecans in these cookies but your could use whatever nuts you like.
How to store these Giant Chewy Chocolate Chip Pecan Cookies?
Store cookies in an airtight container for up to 5 days.
Can I use any nuts in this chocolate chip pecan cookie recipe?
Yes! You can use your favorite nut instead of the pecans if you prefer!
Can I use different chocolate in these pecan chocolate chip cookies?
Of course! You can use milk chocolate chips, semi-sweet, white or dark, even caramel chips would be delicious in these!
How to make these Giant Chewy Chocolate Chip Pecan Cookies
- FULL step-by-step instructions BELOW
- Preheat oven to 350°F
- Beat margarine and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in the dry ingredients flour, baking soda and salt until combined.
- Stir in chocolate chips and pecans.
- Drop 1/4 cups of dough onto a lightly greased cookie sheet. I do about 3 at a time.
- bake cookies for 12 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to a cooling rack.
- DO NOT OVERBAKE for the best cookies. You want chewy, soft cookies with melty chocolate chips.
- You can also line your baking sheet with parchment paper.
Want more delicious cookies? Check out these recipes…
- Giant Chewy Molasses Cookies
- Old Fashion Iced Oatmeal Cookies
- Giant Peanut Butter Cookies
- Hostess Cupcake Cookies
- Key Lime Cookies
Giant Chewy Chocolate Chip Pecan Cookies
Ingredients
- 3/4 cup margarine, softened
- 3/4 cup brown sugar
- 1/2 cup Karo® Light Corn Syrup
- 1 egg
- 2 teaspoons pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (12 ounces) semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F
- Beat margarine and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined.
- Stir in chocolate chips and pecans.
- Drop 1/4 cups of dough onto lightly greased baking sheets. I do about 3 at a time.
- Bake for 12 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.
- DO NOT OVERBAKE. You want chewy, soft cookies.
