These are the kind of cookies people remember. Crisp around the edges, soft and rich in the center, loaded with melty chocolate and crispy pecans in every bite. Nellie’s Free Range Eggs help create the perfect bakery-style texture with chewy centers and beautifully golden edges. A touch of cinnamon adds warmth without overpowering the chocolate making these cookies feel a little extra special straight from the oven.

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (approx. 1 minute).
3. Crack the Nellie’s Free Range Eggs into the bowl and add vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips and toasted pecans.
7. Scoop dough into large balls (about ¼ cup each) and place on prepared baking sheets, leaving room for spreading.
8. Bake for 12–14 minutes, or until edges are golden brown and centers still look slightly soft.
9. Optional: Sprinkle with flaky salt immediately after baking.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips

• Slightly underbaking keeps the centers soft and bakery-style chewy.
• Toasting the pecans deepens their flavor and keeps them crisp inside the cookies.