Bakery Style Chocolate Pecan Chip Cookies

How to make bakery style chocolate chip cookies

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Soft tender bakery style chocolate cookies full of chocolate chips, toasted pecans and tiny bit of molasses. Cookie dough is chilled over night to enhance the extra thick cookie softness.. bakery style.



3/4 cup salted butter, melted and cooled slightly 2-3 minutes

3/4 cup brown sugar, packed, light or dark- dark has more molasses so omit molasses if using dark

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1 egg + 1 egg yolk, room temperature

13/4 teaspoon black strap molasses

21/4 cups all purpose flour

11/2 teaspoons corn starch or arrowroot

1 teaspoon baking soda

3/4 teaspoon sea salt

2 cups semi sweet chocolate chips

1/2 cup chopped pecans, toasted- optional


  1. Preheat oven to 325° F. Line two baking sheets with parchment paper. Set aside.
  2. In microwave safe bowl, add butter. Microwave at 60 second intervals until butter is melted. Set aside to cool about 2-3 minutes before adding remaining ingredients.
  3. Add brown sugar, sugar and whisk together to combine. Sugars will slightly melt.
  4. Add room temperature whole egg and one yolk. Whisk to combine. Mixture will thicken up.
  5. Add vanilla and molasses whisk to blend.
  6. Gradually add flour, baking soda, salt and cornstarch to separate bowl, whisk to combine then add to wet liquid batter.  Stir with large spoon to combine. Batter will be very thick. Use hands if necessary to help incorporate the flour into the mixture.
  7. Add chocolate chips and toasted pecans. You can substitute pecans for other nut or omit. If you omit add additional 1/4 cup chocolate chips.
  8. Using a 2-1/2 ” scoop or 3/4 cup shape dough into mounds. Do not flatten. Place 3″ apart on baking sheet, Getting about 5 cookies per sheet. Chill cookies 15 minutes before baking.*
  9. Bake at 325 for 15-20 minutes. Cookies will be soft in the center and the edges should be slightly browned. If you need to increase your oven temperature bake at 335. Lower temperature will make cookies soft and not crispy.  You can convection bake for 14-16 minutes. Reverse cookie trays halfway through baking.
  10. Remove from baking sheet after cookies have cooled about 5 minutes onto a cooling rack. Add individual chocolate chips if desired to tops of baked cookies while very warm for more visible chips.
  11. Cookies are best the day they are baked. but can be stored in covered container up to 3 days.
  12. The shaped raw cookies can be frozen and baked when needed. And cookies can be frozen after baking. Just wrap in freezer bags to ensure freshness.*

*You can make the cookies in smaller size, about 1/3 cup of dough…just bake 12-14 minutes in convection or 16 minutes in standard oven. Same 325 temperature.


Cornstarch or arrow root will make cookies tender and is a necessary ingredient.

* To freeze cookie dough, form scoops or mounds, chill 15 minutes in refrigerator then transfer to freezer bag and freeze up to 30 days. No need to unthaw when you want cookies, just place on parchment baking sheet in preheated 325°F oven and bake 15-20 minutes. Lower temperature will make soft chewy cookies as they are slightly under baked. 

*Chilling cookie dough is prevent cookies from spreading during bake and will help with tender soft cookies.

* Cookies baked in convection oven will have an even bake and will not spread as much as those baked in standard oven.