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Tiffany’s Famous Chocolate Chunk Pecan Cookies

084 A Tiffanys Ultimate Chocolate Chip Cookies.JPG
084 A Tiffanys Ultimate Chocolate Chip Cookies.JPG

Tiffany’s Famous Chocolate Chunk Pecan Cookies


My ultimate. My everything. Chocolate chip cookies that is! Hot from the oven, oozing with ooey gooey chocolate chunks and bits of pecans, this recipe is years of tasting, testing and discovering. It was a difficult job (come on now, really?) but someone had to do it! I hope you enjoy this classic – yet famous – chocolate chips recipe as much as my family and friends have! P.S. these are always pre-portioned in my freezer ready for baking!

Yield: 20, 1 ½ ounce cookies

Oven: 375ºF

Preparation time: 15 minutes

Cook Time: 8 – 10 minutes

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2 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

2 sticks (8-ounces) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light-brown sugar

2 large eggs, room temperature, lightly whisked with a fork to break yolks

2 teaspoons pure vanilla extract or vanilla bean paste, like Nielsen-Massey – See kitchen note

12-ounces semi-sweet chocolate, roughly cut into bite-size chunks, like Guittard – See kitchen note

1 cup toasted pecans, roughly chopped

Maldon salt, as desired to finish


1.   Preheat oven to 375ºF, if baking right away.

2.   In a medium size bowl, whisk together flour, baking soda and salt. Set to the side.

3.   In a stand-mixer fitted with a paddle attachment, add room temperature butter and both sugars. Mix on medium speed until pale and fluffy, approximately 3 – 5 minutes.

4.   Add vanilla, mixing until just combined. Add eggs, one at a time, stopping the machine to wipe down the sides before adding the second egg. Note: Be careful to not overmix.

5.   In one addition, carefully add flour mixture and mix until just combined. Add chocolate chips and pecans and mix again until just combined, approximately 5 seconds.

6.   Line a baking sheet with parchment paper. Using a 1 1/2-ounce cookie scoop, portion dough and evenly space on the parchment paper. Gently press each cookie dough to flatten.

7.   As desired, top each cookie with a pinch of Maldon salt – or other flaky salt – and cover with plastic wrap. Place in refrigerator for at least 30 minutes, or ideally overnight. If time is of the essence, you can bake right away but keep in mind they may spread as the dough will melt before it starts baking. Still equally as delicious, just make sure your oven is preheated to 375ºF before you put the cookies inside.

8.   When ready to bake, preheat oven to 375ºF. Evenly divide cookie dough balls with a few inches from one to the next. Place in preheated 375ºF oven and bake 4 minutes. Rotate the pan and bake an additional 4 – 6 minutes or until the edges are golden and top is set. Note: If the top starts to puff up, wait until a “crust” has formed on top of each cookie and gently press down with a nonstick spatula.

9.   Remove from oven and allow to rest before transferring to a wire rack – or plate – and enjoying with an ice cold glass of milk!


Kitchen Note: 

Vanilla bean paste can be used part for part with vanilla extract and is absolutely divine! Vanilla paste is thicker in consistency than extract and includes the vanilla pods for little flecks of deliciousness. My favorite retailer for both Nielsen-Massey vanilla bean paste and Guittard chocolate is Sur La Table.

Consider chilling pre-portioned cookie dough and then freezing in ziplock freezer bags for up to 3 months. Just make sure you label the bag so you know what it is, including a note that it contains nuts, and the date.