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The Best Chewy Chocolate Chip Pecan Cookies Recipe

These Chocolate chip pecan cookies have crispy edges, chewy centers, and are loaded with chocolate and crunchy pecans. This classic recipe is ideal for holidays or everyday treats!

chocolate chip pecan cookies.

There’s nothing quite like biting into a cookie full of melty chocolate and the nutty crunch of pecans. This chocolate chip pecan cookies recipe is a classic that will become part of your cookie rotation. Whether you’re planning a cozy family evening or looking for the perfect treat to share with friends, these cookies are your golden ticket to a delightful treat.

Chocolate chip pecan cookies are a favorite, especially during the fall and winter holiday seasons. Their warm and inviting flavors resonate with festive celebrations. While these cookies shine brightest during Thanksgiving and Christmas, there’s never a bad time to indulge. Need a cookie for all seasons? Try Toll House Chocolate Chip Cookie or Peanut Butter Oatmeal Chocolate Chip Cookies.

Why You’ll Love This Recipe


  • Ultimate Texture: Experience the chewy center and crispy edges in every bite.
  • Best of Both Worlds: Combine the richness of chocolate with the nuttiness of pecans.
  • Versatile: Easily customizable for dairy-free or gluten-free diets.
  • Perfect for Gifting: Wrapped in a festive ribbon, these cookies make for a delightful gift.
  • Easy to Follow: With detailed step-by-step instructions, even beginners will find success.
  • A Crowd Pleaser: Guaranteed to satisfy cookie cravings in any gathering.

Ingredient Notes

  • Butter: I recommend unsalted butter for a more controlled saltiness.
  • Sugar: This provides sweetness and contributes to the chewy texture.
  • Brown Sugar: Adds a deeper, molasses flavor and softness.
  • Egg: Binds the ingredients and provides a soft center.
  • Vanilla: Use pure vanilla extract for a richer flavor.
  • Flour: It’s the main dry ingredient giving structure to the cookies.
  • Baking Soda: Helps the cookie rise and spread.
  • Salt: Enhances all the flavors, especially the chocolate. Sea salt can be sprinkled on top for an extra twist.
  • Pecans: Crunchy pecans provide a delightful texture and taste.
  • Chocolate: I like to use bittersweet chocolate, but you can also opt for dark chocolate chips, semi-sweet chocolate chips, or milk chocolate for variations.

Be sure to check out the recipe card for the full ingredient list below

Step by Step Instructions

creamed butter and sugars in a mixing bowl.

In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, granulated sugar, and salt on medium-low speed until smooth and well-combined, about 4 minutes.

creamed butter and sugar with eggs in a mixing bowl.

Add in the eggs, egg yolk, and vanilla extract. Beat on low speed for an additional 2 minutes.

cookie dough batter in a mixing bowl.

Add in the dry ingredients. Mix until just combined, ensuring not to overmix.

chocolate chip pecan cookie dough in a mixing bowl.

Fold in the chopped chocolate and pecans until evenly distributed in the dough.

chocolate chip pecan cookie dough on a baking sheet.

Using a scoop, portion out the cookie dough into 1.5 oz portions and place them on a lined baking sheet.

chocolate chip pecan cookie on parchment paper.

Bake in the preheated oven until edges are lightly golden. Once out of the oven, while cookies are still hot, press additional pecan pieces and chocolate chunks into the top of each cookie for a decorative touch.

Tip: For a smoother cookie texture and to ensure even mixing, always sift the dry ingredients before incorporating them into the wet mixture. This small step can make a big difference in achieving the perfect cookie consistency. I find using a sifter like this one is the easiest to work with.

Substitutions

  • Dairy-Free: Substitute regular butter with dairy-free alternatives.
  • Gluten-Free: Use gluten-free flour instead of regular flour.

Variations

  • Bourbon Vanilla: Intensifies the vanilla flavor.
  • Brown Butter: Gives a nutty brown butter note.
  • Sea Salt: Sprinkle on top of the cookies for a sweet/salty contrast.

Equipment

Using the right equipment ensures the best results. While I personally use a stand mixer with a paddle attachment, a hand mixer can also work. Use a 1.5 oz cookie scoop for uniform cookies.

chocolate chip pecan cookie with a bite taken out of it.

How to Store

Storing your cookies properly is key to retaining their delightful chewy texture and rich flavors. Once your cookies have cooled completely on a wire rack, transfer them to an airtight container. Layer the cookies between sheets of parchment paper to prevent them from sticking together. Store the container in a cool, dry place away from direct sunlight. If stored properly, the cookies can remain fresh for up to a week. However, for the best taste and texture experience, it’s best to enjoy them within the first 3-4 days.

How to Freeze

  • Baked Cookies: After allowing them to cool completely on a wire rack, arrange the cookies in a single layer on a cookie sheet and place them in the freezer for about 1-2 hours or until they’re solid. This method, known as flash freezing, ensures the cookies don’t stick together. Once frozen, transfer the cookies to a freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date and type of cookie. Stored this way, they can last up to 3 months. When you’re ready to enjoy them, remove as many cookies as you’d like and let them thaw at room temperature for about 15 minutes.
  • Unbaked Cookies: After scooping cookie dough balls onto a cookie sheet, place the sheet in the freezer until the dough balls are solid. Then, transfer these frozen cookie dough balls to a ziplock bag, again squeezing out excess air and labeling the bag. This method is great as it allows you to have fresh-baked cookies on demand! When you’re ready to bake, you can bake them directly from the freezer. Just remember to add a few extra minutes to the baking time.

How to Prepare Ahead of Time

If you’re anticipating a busy day or hosting an event, preparing your cookie dough ahead of time can be a lifesaver. Follow the recipe to prepare the cookie dough, then shape them into balls. Place these dough balls on a cookie sheet lined with parchment paper and cover them gently with plastic wrap. Refrigerate for up to 48 hours. When you’re ready to bake, remove the dough from the refrigerator, allow it to sit at room temperature for about 10 minutes, and then proceed with baking. If you’ve chilled the dough for longer than 24 hours, you might need to add an extra minute or two to the baking time.


expert Tips

  • Always use room temperature butter for a softer texture.
  • Use a cookie scoop or weigh out the dough for uniform-sized cookies.
  • For a gooey center, don’t overbake. Look for golden edges.
  • Rotate baking trays halfway through for even baking.
  • Mix chocolate varieties: try a combination of dark, milk, and semi-sweet chips.

Frequently Asked Questions

Can I use a hand mixer instead of a stand mixer?

Absolutely. While a stand mixer makes the process quicker and more hands-free, a hand mixer can be just as effective. When using a hand mixer, ensure that you’re consistently mixing at a medium speed, frequently scraping the sides of the bowl with a rubber spatula to incorporate all ingredients evenly.

How long will the cookies stay fresh in an airtight container?

When stored properly in an airtight container, the cookies can remain fresh for up to a week. However, for the best taste and texture experience, it’s recommended to consume them within the first 3-4 days. After this time, while they’ll still be good, they may start to lose some of their chewy texture.

Can I use regular chocolate instead of chips?

Yes, you can. Opt for high-quality chocolate bars and chop them into small chunks. This can even result in cookies with more varied chocolate textures, from fine shreds that melt into the dough to larger chunks that provide a rich chocolatey bite.

Why are my cookies flat?

Flat cookies can result from several factors. Over-mixing the dough can cause the cookies to spread more. Using melted butter instead of room temperature butter can also contribute. Ensure that your baking soda is fresh; expired or old baking soda might not give the proper rise. Lastly, if your cookie dough is too warm when placing on the cookie sheet, it can cause spreading. Chill the dough for a bit if it seems too soft.

Can I add other nuts?

Certainly! While this recipe calls for pecans, many other nuts can substituted in these cookies. Walnuts, almonds, or macadamia nuts are all great choices. Just ensure you chop them into roughly the same size as the pecans for even baking and texture. If you opt for salted nuts, consider reducing the additional salt in the recipe to balance flavors.

chocolate chip pecan cookie.

More Greek Recipes

If you loved these pecan chocolate chip cookies, check out these other great recipes.

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chocolate chip pecan cookie on parchment paper.

Chocolate Chip Pecan Cookies

Angelina Papanikolaou
These Chocolate chip pecan cookies have crispy edges, chewy centers, and are loaded with chocolate and crunchy pecans. This classic recipe is ideal for holidays or everyday treats!
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 196 kcal

Ingredients 

  • 3/4 cup butter room temperature
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 tsp salt
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • 2 tsp vanilla extract
  • 2 1/3 cup flour
  • 1 tsp baking soda
  • 10.5 oz chocolate chopped (or chocolate chips)
  • 4 oz pecans chopped

Instructions 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, granulated sugar, and salt on medium-low speed until smooth and well-combined, about 4 minutes.
  • Add in the eggs, egg yolk, and vanilla extract. Beat on low speed for an additional 2 minutes.
  • Gradually sift in the flour and baking soda. Mix until just combined, ensuring not to overmix.
  • Fold in the chopped chocolate and pecans until evenly distributed in the dough.
  • Using a scoop, portion out the cookie dough into 1.5 oz portions and place them on the prepared baking sheet, spacing them adequately apart (8 cookies per sheet).
  • Bake in the preheated oven for 10 minutes or until edges are lightly golden. Once out of the oven, while cookies are still hot, you can press additional pecan pieces and chocolate chunks into the top of each cookie for a decorative touch. (optional)
  • Allow cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store: Once your cookies have cooled completely on a wire rack, transfer them to an airtight container. Store the container for up to 1 week.
Freeze:
  • Baked Cookies: After allowing them to cool completely on a wire rack, arrange the cookies in a single layer on a cookie sheet and place them in the freezer for about 1-2 hours or until they’re solid. This method, known as flash freezing, ensures the cookies don’t stick together. Once frozen, transfer the cookies to a freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date and type of cookie. Stored this way, they can last up to 3 months. When you’re ready to enjoy them, remove as many cookies as you’d like and let them thaw at room temperature for about 15 minutes.
  • Unbaked Cookies: After scooping cookie dough balls onto a cookie sheet, place the sheet in the freezer until the dough balls are solid. Then, transfer these frozen cookie dough balls to a ziplock bag, again squeezing out excess air and labeling the bag. This method is great as it allows you to have fresh-baked cookies on demand! When you’re ready to bake, you can bake them directly from the freezer. Just remember to add a few extra minutes to the baking time.

Nutrition

Serving: 1cookieCalories: 196kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 30mgSodium: 175mgPotassium: 71mgFiber: 1gSugar: 15gVitamin A: 168IUVitamin C: 0.04mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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14 Comments

  1. 5 stars
    Perfect. Crunchy, chewy, and just the right amount of sweetness. The pecans gave it an extra level that made these cookies stand out at my daughter’s bake sale.

  2. 5 stars
    Really tasty but I would reduce the sugar a little next time. The texture was spot-on though, and the pecans added a lovely bite

  3. 5 stars
    These cookies were amazing. Simple to make and so delicious with a glass of milk. They disappeared so fast tonight.

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