This is my fool-proof Chocolate Chip Pecan Cookies recipe! Crunchy pecans, rich chocolate chips and melty dark chocolate come together in this ultimate dream team for cookies, striking the perfect balance between nutty and sweet, with a beautiful crunch on the outside and a gooey chew on the inside. A winning combination no one can turn down!
This cozy recipe is the perfect treat for the holiday season. When evenings feel chillier, pecans start making their annual comeback.
Alongside pecan pies, these cookies slide right into the spotlight as Fall in edible form—rich, nutty, and just the right amount of sweet. With crispy edges and a chewy center, these cookies are pure perfection!
Grab a mug of rich hot chocolate with my bakery-style chocolate chip pecan cookie or eat them straight off the baking sheet like me. I mean, who has the time to share when cookies taste this good? Definitely not me!
Want more chocolatey goodness? Try these: 3-Ingredient Chocolate Mousse, Chocolate Marbled Banana Bread or Oreo Truffles.
Table of Content
Why This Recipe
- This simple recipe is designed by a home baker for anyone, even if you've never baked before. It's easy to follow and yields delicious results, no matter your experience level.
- It’s a straightforward, no-fuss recipe that doesn’t require any special tools like an electric handheld or stand mixer. All you need is two bowls and a whisk, making it an easy clean-up, too!
- Plus, if you’ve ever had cookie disasters (we’ve all been there!), don’t worry! I’ve included some handy tips and tricks to help you troubleshoot any issues and turn your dough into perfect cookies every time.
Ingredients & Substitutions
See recipe card for quantities.
- Flour - All-purpose flour is the base for these chocolate chip pecan cookies. Make sure to measure it correctly (spooned and leveled) or on a weighing scale to avoid dry or overly dense cookies.
- Cornstarch (cornflour) - This secret ingredient makes the cookies soft and gives them that desirable chewy texture. It also helps prevent spreading, keeping the cookies thick and fluffy.
- Baking Soda - Key for giving the cookies just the right amount of lift and spread. Make sure you’re using baking soda, not baking powder, and check that it’s fresh for the best results.
- Salt
- Butter - Both salted and unsalted butter work. If you use salted butter, just omit the additional salt in the recipe. For my recipe, you’ll require melted butter because it is easier to mix up without any special tools.
- Sugar - A mix of brown and white sugar is ideal. Brown sugar adds moisture and a hint of molasses flavor, making the cookies softer and chewier. Both light and dark brown sugar will work well. White sugar gives the cookies sweetness and those slightly crispy edges. You can adjust the ratio for more chewiness (extra brown sugar) or more crispness (extra white sugar).
- Vanilla Extract
- Egg
- Chocolate - Use whatever form of chocolate you love—chunks, chips, or chopped bars. Dark chocolate gives a more sophisticated, less sweet flavor, while milk chocolate chips makes them extra creamy. For the best flavor and texture, use a mix of different chocolate types and sizes.
- Pecans - Toasted, unsalted pecans are preferred for their rich, nutty flavor. Toasting brings out their natural oils, making them extra flavorful. If you’re not a fan of pecans, you can substitute them with walnuts, pistachios or almonds.
How To Make Chocolate Chip Pecan Cookies
Not to brag, but these are hands down the best chocolate chip pecan cookies! They're incredibly quick and easy to make, yet deliver fantastic results every time.
- In a bowl, sift the dry ingredients: flour, cornstarch, baking soda, and salt.
- In another bowl, whisk melted butter with brown and white sugar, then combine with egg and vanilla extract.
- Fold the wet and dry mixtures together in batches, without over mixing.
- Gently stir in the chocolate chips and pecans.
- Refrigerate the dough for a minimum of 4 hours, preferably 24 hours, for optimal results.
- Scoop cookies with an ice cream scoop or roll into balls using about 3 tablespoons of cookie dough.
- Place cookie dough balls on a lined baking sheet, spaced apart. Add extra pecans and chocolate on top. Bake at 180°C for 9-12 minutes, removing when edges are golden.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt and enjoy!
These chewy chocolate chip pecan cookies cookies are absolutely perfect on their own, but you can elevate the experience by serving them with a hot cup of cocoa or spiced chai.
Why Chill Cookie Dough
Chilling cookie dough might seem like an extra step, but trust me, it’s so worth it!
When you let the dough rest, the flavors have time to come together, making your cookies taste richer and more complex.
Plus, chilled dough means firmer butter, so your cookies won’t spread out into thin pancakes in the oven. Instead, they’ll bake up thick, chewy, and with those perfectly crispy edges.
Chilled cookie dough is also easier to scoop and shape. If in any cookie recipe, your cookie dough is too sticky right after mixing, it's a good idea to chill it for about an hour before rolling it into balls.
Handle the Heat did a side-by-side test that shows just how much of a difference chilling makes. You can see it for yourself here: The #1 Reason Why You Should Chill Your Cookie Dough.
Helpful Tips
- Plan Ahead – This is important so you can chill your cookie dough to help develop the flavors and prevent too much spreading during baking.
- Measure Your Ingredients Precisely – Accurate measurements make all the difference in cookie texture. For the best results, use a kitchen scale to measure your ingredients.
- Cool Your Cookie Sheet Between Batches – If you’re baking multiple batches, make sure to cool the cookie sheet between each one. A hot sheet will melt the butter in the dough too quickly, causing the cookies to spread more than you want.
- Don’t Overmix – When combining the dry and wet ingredients, mix until just combined. Overmixing can activate the gluten and make your cookies tough. A few streaks of flour in the dough are totally fine.
Troubleshooting Cookies
Even with the best prep, cookies sometimes don’t turn out quite as planned. Don’t worry—it happens to the best of us!
1. Why did my cookies turn into a puddle on the baking sheet?
If your cookies spread out into one giant, buttery mess, it’s likely due to a few reasons. Too much butter or hot butter, an overly greasy dough, or not enough flour are usually to blame.
The easiest fix? Chill your dough! Refrigerating the dough helps solidify the butter, giving the cookies structure and preventing them from spreading too much during baking.
2. My cookies are spreading—what to do?
If your cookies are spreading even after chilling the dough, here’s a simple trick: as soon as they come out of the oven, use the back of a spoon to gently reshape the edges while they’re still warm and soft. This hack works wonders for keeping those cookies picture-perfect!
Also, make sure you're using the right amount of flour—too little can make the dough too soft. Avoid overmixing the dough, as this can cause excess spreading. Form cookie balls that are firm, not too soft, and check your oven temperature to make sure it’s not too hot.
3. Why didn’t my cookies spread at all?
On the flip side, if your cookies stay in little mounds and don’t spread, the dough might be too cold or stiff. An easy solution is to press the dough balls down lightly with the back of a spoon before baking. This gives them a head start and helps them spread just the right amount.
4. Why are my cookies dry or crumbly?
Overmixing the dough or overbaking the cookies can cause dryness. Be sure to mix until just combined and bake until the edges are set but the centers remain soft.
Variations
- Brown Butter Chocolate Chip Pecan Cookies: For a richer, nuttier flavor, brown the butter before mixing it with the sugars. To do this, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Let cool slightly before using the browned butter in the recipe.
- Nut-Free Version: Omit the pecans for a classic chocolate chip cookie.
- Caramel Swirl: Add caramel bits or swirl in some caramel sauce to the dough for a chewy, sweet burst in every bite.
- Coffee Chocolate Chip Pecan Cookies: Add 1-2 teaspoons of espresso powder to the dry ingredients for a subtle coffee flavor that enhances the chocolate and pecans, creating a deliciously deeper coffee taste.
Try my Nutella Stuffed Double Chocolate Muffins if you are a fan of chocolate chips.
Storage
At Room Temperature - To keep your pecan chocolate chip cookies fresh, store them in an airtight container at room temperature for up to five to six days. A sheet of wax paper between the cookies and bread can help prevent them from sticking.
In The Freezer - If you’ve baked a big batch and want to keep some for later, freezing is a great option. Let the cookies cool completely, then place them in a freezer-safe ziplock bag. They’ll stay fresh for up to 6 months. To enjoy, simply thaw them at room temperature for a few minutes before eating.
Storing Cookie Dough - For even more convenience, you can freeze the cookie dough before baking. Roll the dough into balls, chill them in the fridge for at least an hour, then transfer them to a labeled freezer bag. Keep the bag in the freezer for up to 3 months.
When you're ready to bake, just pop the chocolate chip pecan cookies straight onto the baking sheet and adjust the baking time slightly. You’ll have fresh cookies anytime!
FAQs
Absolutely! While pecans give these cookies a rich, nutty flavor, you can easily swap them for other nuts like walnuts, pistachios, or almonds. Each nut brings its own unique flavor and texture, so feel free to experiment with what you love best!
The texture of your cookies—chewy or crispy—depends on a few key factors. For chewy cookies, use more brown sugar (which helps retain moisture), make sure to chill the dough and avoid overbaking. Underbaking slightly also keeps them soft.
On the other hand, for crispy cookies, use more white sugar, which helps them spread and crisp up during baking. Also, bring your chilled dough to room temperature before baking. Baking them a tad longer for a crispier texture.
Both work well, but chocolate chunks provide a better texture with larger, gooey pockets of chocolate. For the best result, use a mix—chunks or chips in the dough and chopped dark chocolate for topping. This combination enhances flavor and adds extra meltability.
More Winter Desserts
Loved these chocolate chip cookies with pecans? Try more cozy desserts:
Biscoff Mug Cake
Mini Apple Crumble
Carrot Halwa (Pudding)
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📖 Recipe
Chocolate Chip Pecan Cookies
Ingredients
- 1 ½ cup (160g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch (cornflour)
- ½ cup (115g) butter unsalted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoon vanilla extract
- 1 medium-large egg weighing around (60g/2oz)
- ¾ cup (100g) chocolate chunks or chocolate chips
- ⅓ cup (50g) dark chocolate chopped for topping
- ¾ cup (75g) toasted pecans chopped plus extra for topping
- pinch sea salt for topping
Instructions
- Melt the butter in the microwave in 30-second intervals, stirring between each. Allow it to cool slightly before incorporating it into the mixture.
- In a mixing bowl, sift together the flour, baking soda, salt, and cornflour. Set aside.
- In a separate bowl, whisk the melted butter, brown sugar, and white sugar for about 2–3 minutes.
- Add the egg and vanilla extract to the wet mixture and whisk until fully combined.
- Gradually fold the dry mixture into the wet batter in batches with a wooden spoon or spatula. When halfway through, gently mix in the chocolate chunks and pecans. Continue folding until just combined, ensuring no visible flour remains. Avoid overmixing; a few lumps are fine. The dough will be slightly sticky.
- Cover the cookie dough with cling film and refrigerate for at least 4 hours, ideally 24 hours. Do not bake immediately.
- Preheat the oven to 180°C (350°F). Allow the chilled dough to rest at room temperature for 10–15 minutes. Line a large baking sheet with parchment paper.
- Using an ice cream scoop, portion out the cookie balls. The dough will be firm, but this helps prevent spreading during baking.
- Flatten the tops of the cookie balls slightly with your palm and place them on the prepared baking tray, leaving about 2.5 inches between each. Top each cookie with a whole pecan and additional chocolate chunks if desired.
- Bake in the center of the oven for 9–12 minutes, one batch at a time. Keep the remaining dough refrigerated while baking. Remove the cookies as soon as the edges turn golden brown and the centers appear set but soft to the touch.
- Let the cookies rest on the baking tray for 5 minutes out of the oven; they will continue to cook slightly as they cool. At this stage, you can gently press extra chocolate chunks or pecans onto the soft center. Then transfer the cookies to a cooling rack to cool completely.
- Let them sit on the baking tray for 5 mins. At this point, you can place some more chopped chocolate and pecans on top if desired. But be careful, the cookies are not fully set yet.
- Sprinkle with a pinch of sea salt before serving. Enjoy your freshly baked cookies!
Video
Notes
- If you adjust the serving size to make more cookies, please note that the metric measurements will remain the same. Since this recipe requires precise measurements, I recommend adjusting them manually for the best results.
- For the best results, use a kitchen scale to weigh your ingredients. When measuring flour, be sure to spoon it into the measuring cup and level it off for precision.
- If your pecans are untoasted, you can toast them in an air fryer at 160°C (320°F) for 5–6 minutes or in an oven at the same temperature for 8–10 minutes, stirring halfway through.
- You can substitute pecans with pistachios, almonds, or walnuts. If you’re not a fan of nuts, simply omit them for classic chocolate chip cookies.
- Cookie scoops come in various sizes. I used a large scoop, approximately 1 ½ oz. If you don’t have one, use 3 heaped tablespoons of dough per cookie.
- Cool the cookie sheet between batches to prevent the butter in the cookie dough from melting too quickly and causing excess spreading.
- You can store these pecan chocolate chip cookies in an airtight container at room temperature, where they’ll stay fresh for up to 5–6 days.
- If you are having trouble with your cookies read my Troubleshooting Cookies guide and my Helpful Tips to ensure you are not doing anything wrong.
Nutrition
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