Indulge in the magic of Grandma's Chocolate Chip Pecan Cookies recipe– The epitome of perfection! With a delightful softness that melts in your mouth, they'll transport you back to the cherished flavors of your grandma's famous cookies, blending nostalgia and pure yumminess. These cookies are a family favorite, featuring the satisfying crunch of nutty pecans and the irresistible gooeyness of melty chocolate. These dairy-free cookies make for a great sweet treat for the whole family, a guaranteed adult + child pleaser! Gluten-free option.
Can anything truly beat the joy of a freshly baked batch of Grandma's Chocolate Chip Pecan Cookies? I doubt it. And guess what? These delights are straight from Grandma's treasured recipe collection – The same buttery, crispy cookies that used to warm my heart as a child. The twist? I've recreated them to be completely dairy-free, so now everyone can enjoy that same comforting goodness.
It's probably no surprise, but I have a real soft spot for cookie recipes, and let's be honest, who can resist the classic charm of chocolate chip cookies? Especially with a cozy pecan twist on the classic. Hence why I have so many other pecan cookie recipes like Chewy Brown Butter Pecan Cookies, Jumbo Chocolate Stuffed Butter Pecan Cookies and Espresso Rye Pecan Chocolate Chip Cookies. There is just something about that nutty crunch that takes them to a whole new level. Trust me, these recipes are absolute game-changers for cookie lovers!
Grandma's cookie recipe is your go-to for any occasion --it has just the right amount of sweetness, chunkiness, softness and includes a ton of pecan + chocolate flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – even better than Grandma's. They're like a baking secret for beginners, fool-proof and incredibly delicious.
Grandma's Cookies take just 20 minutes to whip up (minus chill time). You’ll need a few important ingredients to achieve the thick, chewy texture perfectly, chill them for at least 1 hour for the best structure/texture, then bake them to perfection!
Toasting pecans is super easy and it works for any type of nuts! Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side. Allow the toasted pecans to cool completely before using them in your recipe. They'll continue to crisp up as they cool down.
Baking thr best dairy-free cookies is kind of like a science, however, I've gathered a very tips that have helped me master them over the years -
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest dairy-free cookies ever!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in the chocolate chips + pecans to this cookie recipe. Simply fold in chips by hand a few times and you're done! Careful not to overmix!
The trick with how beautiful these pecan cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of butterscotch is like Heaven on Earth with each bite.
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
Here, I've curated a list of baking essentials that I use to achieve my favorite baked goods, especially with Grandma's Chocolate Chip Pecan Cookies . Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
I personally think fresh and warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Butter Pecan Ice Cream for an extra hit of pecan goodness. These are also perfect with a warm cozy drink like Creamy Homemade Caramel Hot Chocolate for the ultimate indulgence!
OK, so when it comes to making Grandma's Chocolate Chip Pecan Cookies or any cookie rather, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2hours (the best results).
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
Absolutely! You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
This recipe makes 2 dozen cookies, which is about 24. To make more cookies, simply double or triple the amount of ingredients!
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten. I love using Bob's Red Mill 1-1
Sure! To make more dairy-free cookies, simply double or triple the amount of ingredients
If you choose to make these Grandma's Chocolate Chip Pecan Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!