Step 1

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer (or stand mixer) until smooth and creamed, about 1-2 minutes.

Step 2

Beat in the egg and the vanilla extract until light, fluffy, and smooth.

Step 3

Add in the flour, baking soda, baking powder, and salt. Gently mix together on low speed until the dry ingredients are just combined into the dough, being careful not to over-mix.

Step 4

Use a rubber spatula to fold the chocolate chips and chopped pecans into the dough. It will be a very sticky dough.

Step 5

Use a medium cookie scoop to make 1.5 to 2 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment paper 2-3 inches apart. Press more pecans and chocolate chips on top of each dough ball if desired.

Step 6

Place the sheet of cookie dough balls in the fridge to chill for 2 hours. Don't skip this step, or your cookies will spread into a big mess in the oven. When the cookies are almost done chilling, preheat the oven to 350℉.

Step 7

Bake the chocolate pecan cookies for 12-14 minutes, or until the edges have set. The centers may appear slightly underdone, but it's okay. The cookies will continue to bake as they cool on the baking sheet and under-baking them slightly creates super chewy, gooey cookies. For crispier cookies, bake for a few extra minutes.

Step 8

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Enjoy!