Galletas de Chocolate con Pecanas ( Chocolate Chip Cookies with Pecans) are classic cookies made with chocolate chips and chopped pecans.
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This recipe for Galletas de chocolate con pecanas is a favorite in our home!
Crispy on the outside and soft and gooey in the middle, these cookies are loaded with bittersweet chocolate and crunchy toasted pecans, making them absolutely irresistible.🍪😋
Perfect for a sweet snack or pairing with a cup of coffee, this recipe is sure to please. The secret to getting that rich flavor? Patience.
Letting the dough chill for at least two hours (or overnight) is key to enhancing the taste. Once baked, you'll be glad you waited!
Ingredients You'll Need
- Bittersweet Chocolate Chips: I love using Ghirardelli 60% Cacao bittersweet Chocolate chips for that deep chocolate flavor.
- Toasted Pecan: Adds a nutty crunch. You can swap for walnuts if you prefer.
- Cold Butter: This keeps the outside crispy while the inside stays soft and gooey.
- Sugars: The blend of granulated and light brown sugar gives the perfect balance of sweetness and chew.
- Flour Mix: Using both all-purpose and self-raising flour gives the cookies the right rise and texture.
- Cinnamon: Just a little pinch adds warmth to the flavor.
- Eggs & Vanilla: These add richness and a classic cookie flavor.
How to Make Galletas de Chocolate con Pecanas
Note: Full instructions are provided in the recipe card below.
Toast pecans at 350°F (175°C) for 5-10 minutes, then cool.
Beat cold butter, add sugars, and mix until combined.
Stir in chocolate chips and toasted pecans.
Whisk flours, cinnamon, salt, baking soda, and baking powder.
Mix dry ingredients with butter mixture.
Stir whisked eggs and vanilla into the dough.
Weigh 125g portions and freeze for 90 minutes.
Bake at 350°F (180°C) for 17 minutes.
Cool for 5 minutes before serving.
Watch Recipe Video
Tips and Variations
- Don't skip freezing! It keeps the cookies from spreading and enhances the flavor.
- Make sure the toasted nuts are completely cool before adding to the dough to prevent melting the butter.
- Swap bittersweet chocolate for milk, semi-sweet, or white chocolate, or use a mix for a sweeter variation.
- Sprinkle a pinch of sea salt on top of the cookies before baking for an extra flavor boost.
- Want more texture? Try adding dried fruit, shredded coconut, or even toffee bits for more texture and flavor.
Enjoy these Pecan Chocolate Chip Cookies with a cold glass of milk or your favorite hot drink! 🍪
Storing & Freezing
Store the cookies in an airtight container at room temperature for up to 5 days.
Store the dough in the freezer for up to 3 months. Shape into 125g balls, freeze on a tray for 90 minutes, then transfer to an airtight container. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Frequently Asked Questions
Why are my cookies spreading too much?
If your cookies spread too much, the butter may have softened too much before baking. Make sure the dough is well chilled (at least 90 minutes in the freezer) before baking, and keep your butter cold when mixing.
Can I use all-purpose flour instead of self-raising flour?
Yes, you can! Just add 2 teaspoons of baking powder for every 150g of all-purpose flour. Whisk them together lightly, then sift to make sure everything is evenly mixed.
Can I make these cookies smaller?
Yes! You can make smaller cookies by portioning out smaller dough balls, around 60g each. Reduce baking time to around 12-14 minutes.
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Recipe
Galletas de Chocolate con Pecanas
Equipment
- Freezer-Safe Tray
Ingredients
- 300 g all-purpose flour
- 200 g self-raising flour
- ¼ teaspoon ground cinnamon , optional
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 teaspoons Baking Powder
- 100 g lightly toasted pecans or walnuts , chopped
- 400 g bittersweet chocolate chips such as such as Ghirardelli 60% Cacao Premium Baking Chips.
- 230 g cold unsalted butter , cubed
- 160 g granulated sugar
- 160 g light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Toast the pecans (or walnuts) in the oven at 350°F (175°C) for 5-10 minutes or until fragrant and lightly browned. Keep an eye on them, as toasting times can vary depending on your oven. Once toasted, remove from the oven and let the nuts cool completely before using.
- In a stand mixer, break up the cold butter cubes for about 30 seconds. Add the granulated and light brown sugars, then mix for another 45 seconds until combined but not fully creamed.
- Stir in the bittersweet chocolate chips and the toasted, cooled nuts. Mix until just combined.
- In a separate bowl, whisk together the self-raising flour, all-purpose flour, cinnamon, salt, baking soda, and baking powder.
- Add the dry ingredients to the butter mixture, mixing until just combined, about 30 sec. The dough should resemble breadcrumbs.
- Lightly whisk the eggs with vanilla in a small bowl, then pour into the dough mixture. Briefly mix everything until it just comes together into a dough.
- Weigh out 125g portions of dough and gently shape them into balls (no need to roll them perfectly). Place the portions on a tray, cover, and freeze for 90 minutes.
- Preheat the oven to 350°F (180°C). Place the frozen cookie dough balls onto the hot baking sheet and bake for 17 minutes, or until the outside is golden and crisp, while the center stays gooey.
- Let the cookies cool for about 5 minutes before eating. They should be warm, with a gooey center and a crispy exterior.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
