These Chocolate Chip Pecan Cookies blend gooey chocolate chip goodness with toasty pecan crunch—making them a homemade treat you just can’t resist.
Why You’ll Love This Recipe: Chocolate Chip Pecan Cookies
- Ready in under an hour, including chilling time.
- Uses pantry-friendly ingredients for easy baking.
- Perfectly crisp on the outside, tender in the center.
- Loaded with sweet chocolate chips and nutty pecans.
- Great for lunchbox snacks, cookie swaps, or gift boxes.
- Simple steps that even a novice baker can nail.
- Customizable—add sea salt, swap nuts, go gluten-free.
- Uses an AI-tested ratio for consistent results every batch.
Ingredients for Chocolate Chip Pecan Cookies
- 2¼ cups (325 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt (reduce if using salted butter)
- 1 cup (230 g) unsalted butter, room temperature (Kerrygold or Land O’Lakes)
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, room temp (or one flax-egg for vegan)
- 2 teaspoons pure vanilla extract (Nielsen-Massey recommended)
- 1½ cups (255 g) semisweet chocolate chips (Ghirardelli or Guittard)
- 1 cup (100 g) pecan halves, toasted and roughly chopped
- Optional pinch of cinnamon for warm depth
- (Substitution: swap pecans for walnuts or chopped hazelnuts)
Directions for Chocolate Chip Pecan Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this cuts cleanup time in half.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside while you cream the butter.
- Using a stand mixer or hand mixer, beat butter on medium speed until smooth. Add granulated and brown sugars; whip until light and fluffy (about 2 minutes)—you’ll notice a pale, almost whipped-cream look.
- Crack in eggs one at a time, scraping down the bowl, then stir in vanilla extract. This makes the dough silky and rich.
- Gradually fold the flour mixture into the butter-sugar base, mixing just until no streaks of flour remain. Overmixing can make cookies tough.
- Gently stir in chocolate chips and toasted pecans, ensuring even distribution. Tip: reserve a handful of chips and nuts to press on top before baking.
- Chill the dough for at least 30 minutes (up to overnight). This step prevents spreading and deepens flavor—trust me, it’s worth the wait.
- Scoop dough using a 1.5-inch cookie scoop, spacing each mound ~2 inches apart. Press extra chips and pecan pieces on top for a bakery look.
- Bake for 10–12 minutes—until edges turn light golden brown but centers look a touch underbaked. They’ll continue to set on the sheet.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. You’ll smell that sweet, toasty aroma—pure bliss.
Servings & Timing
Makes 24 cookies
Prep Time: 20 minutes (plus 30–60 minutes chilling)
Bake Time: 10–12 minutes per batch
Total Time: About 1 hour from start to finish (including cooling)
Variations
- Sprinkle flaky sea salt on warm cookies for a sweet-salty pop.
- Double-chocolate: swap ½ cup flour for Dutch-processed cocoa powder.
- Gluten-free twist: use a 1:1 gluten-free flour blend—no one will guess.
- Vegan version: replace eggs with flaxseed “eggs” and use vegan butter.
- Toffee crunch: fold in ½ cup chopped toffee bits with pecans.
- Cinnamon-maple: add 1 teaspoon cinnamon and a drizzle of maple extract.
Storage & Reheating
Store at room temperature in an airtight container for up to 4 days—cookies stay soft yet slightly crisp at the edges.
Freeze cooled cookies in a zip-top bag for up to 3 months. To enjoy, thaw at room temperature or warm in a 300°F oven for 5 minutes.
Leftover dough? Freeze scooped dough balls on a sheet, then bag them; bake straight from frozen, adding 2–3 extra minutes.
FAQs
Q: Can I skip chilling the dough?
A: You could, but cookies will spread too thin—chilling gives you that perfect domed shape and deeper flavor.
Q: Why are my cookies flat and greasy?
A: Likely your butter was too soft or you skimped on chill time—next round, pop the dough in the fridge for 30+ minutes.
Q: How do I get chewy centers?
A: Bake until edges are golden but centers still jiggle slightly—cookies finish cooking on the hot sheet.
Q: Can I mix different nuts with pecans?
A: Absolutely—almonds, walnuts or even pistachios add a fun twist; just chop them roughly to match the pecan size.
Q: My oven runs hot; any tips?
A: Use an oven thermometer and bake at 325°F if yours is consistently 10–15°F over the mark.
Q: Are these cookies freezer-friendly?
A: Yes—baked or unbaked, both freeze beautifully. Thaw dough or cookie for 15 minutes before baking or enjoying.
Q: How to measure flour without packing?
A: Spoon flour into your measuring cup, then level with a knife—this “spoon-and-level” method avoids dense cookies.
Q: Can I use dark chocolate or white chocolate chips?
A: You bet—mix and match for color and flavor variation, just keep total chip volume the same.
Conclusion
These Chocolate Chip Pecan Cookies strike the sweetest balance between soft chocolate chip pockets and buttery pecan crunch—ideal as a homemade snack, dessert, or thoughtful gift. Give these a whirl in your kitchen, then drop a comment below and share your tweaks or favorite cookie memory. If you’re craving more, you might love my Salted Caramel Brownies or Classic Oatmeal Raisin Cookies next—happy baking!
