Chocolate Chip Pecan Cookies

There is something deeply comforting about warm cookies fresh from the oven, and these Chocolate Chip Pecan Cookies deliver on that promise. Crisp, lightly golden edges give way to a tender, buttery interior studded with melty semi-sweet chocolate and crunchy pecan pieces. The aroma is a cozy blend of toasted nuts, vanilla, and chocolate that fills the kitchen and invites a cup of coffee or milk. These cookies are ideal for holiday cookie trays, casual cookie swaps, after-school snacks, or a simple weekend baking project with family. If you love the classic chocolate chip cookie profile but want added nutty richness, this is a great go-to. For more ideas on classic variations, check out this classic chocolate chip cookie guide to compare textures and shaping techniques.

Ingredients

1 cup unsalted butter, softened
Use room temperature butter so it creams easily with the sugars, creating a light texture.
3/4 cup brown sugar
Adds moisture and a toffee-like flavor, which balances the chocolate and pecans.
1/2 cup granulated sugar
Helps give the cookies a slight crisp at the edges while keeping the centers tender.
2 large eggs
Provide structure and richness; beat them in one at a time for best emulsification.
1 tbsp vanilla extract
Enhances the overall flavor and pairs beautifully with chocolate and nuts.
2 1/4 cups all-purpose flour
The base of the dough, measured by spooning into the cup and leveling for accuracy.
1 tsp baking soda
Gives the cookies a gentle lift and helps produce slightly chewy centers.
1/2 tsp salt
Balances sweetness and brings out the chocolate and nut flavors.
1 cup semi-sweet chocolate chips
Use good-quality chips for the best melt and flavor contrast.
1 cup chopped pecans
Toasting the pecans lightly before folding them in will intensify their flavor.

For tips on preparing butter for cookies, see this short guide to basic butter cookie recipes.

Step-by-step Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Tip: Using parchment keeps bottoms from browning too quickly and makes cleanup easy.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Tip: Beat for 2 to 3 minutes on medium speed for a properly aerated dough.
Add the eggs one at a time, mixing well after each addition.
Scrape the bowl between additions so everything incorporates evenly.
Stir in the vanilla extract until combined.
Mix just until you see a uniform, glossy mixture.
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking breaks up lumps and evenly distributes the baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the cookies tender and not tough.
Fold in the chocolate chips and chopped pecans.
If you prefer larger cookies, you can shape cookie dough according to techniques shown for larger cookie recipes.
Scoop dough into 2 tablespoon balls and place them on the prepared baking sheets.
Leave about 2 inches between dough balls to allow spreading.
Bake for 10 to 12 minutes until the edges are lightly golden.
The centers may look slightly soft, but they will set as the cookies cool.
Allow to cool on the pan for 5 minutes, then transfer to a rack to cool completely.
This short rest helps the cookies finish baking gently and makes them easier to move.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 to 12 minutes per batch
Total Time: 27 minutes (approximate, per batch)
Servings: Makes about 24 cookies (using 2 tablespoon scoops)
Calories: Approximately 230 calories per cookie

For additional timing and texture tips from other cookie recipes, you may find this cookie timing reference helpful.

Tips, Storage & Variations

Tips

Measure flour by spooning it into the measuring cup and leveling off to avoid dense cookies.
For a deeper nut flavor, toast the chopped pecans in a dry pan for 3 to 5 minutes until fragrant, then cool before folding in.
If your dough spreads too much, chill it for 15 to 30 minutes before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days.
To refresh slightly soft cookies, warm briefly in a 300°F oven for 3 to 5 minutes.

Freezing

Freeze unbaked cookie dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Baked cookies freeze well for up to 2 months when wrapped tightly and stored in an airtight container.

Variations using only the listed ingredients

Extra chocolate, less nut: Omit half the pecans and add an extra 1/2 cup chocolate chips for a double-chocolate chip version.
Nut-forward: Increase pecans to 1 1/2 cups and lightly press a few pecan pieces on top of each dough ball before baking for a pronounced nutty crunch.
Slightly chewier: Use a touch more brown sugar by swapping 2 tablespoons of granulated sugar for brown sugar, which increases moisture and chew.

For inspiration on achieving different cookie textures, see this example of chewy cookie techniques at chewy cookie ideas.

FAQ

Q: Can I use salted butter instead of unsalted butter?
A: Yes, but reduce or omit the added salt to prevent the cookies from tasting too salty.

Q: How do I prevent cookies from spreading too much?
A: Chill the dough for 15 to 30 minutes before baking and avoid using overly soft butter.

Q: Can I substitute walnuts for pecans?
A: Yes, walnuts can be used in equal measure and will give a slightly different texture.

Q: Are these cookies safe to freeze?
A: Yes, you can freeze baked cookies for up to 2 months or freeze unbaked dough balls for up to 3 months.

Q: How can I make the centers chewier?
A: Use slightly more brown sugar and avoid overbaking; remove cookies when the centers still look a bit soft.

Q: Can I make smaller or larger cookies with the same dough?
A: Yes, adjust baking time accordingly; smaller cookies need less time, larger cookies need a few extra minutes.

Conclusion

I hope you enjoy baking and sharing these Chocolate Chip Pecan Cookies, whether for a cozy night in or a festive gathering. If you want to compare variations and presentation, take a look at Southern Bite’s chocolate chip pecan cookie recipe for a slightly different approach. For another take with helpful tips and photos, see Kelly Neil’s chocolate chip pecan cookies guide. Happy baking, and please share how your batch turns out.

Chocolate Chip Pecan Cookies

Print Recipe

Deliciously warm cookies, featuring a tender buttery interior studded with chocolate chips and crunchy pecans, perfect for any occasion.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Makes about 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until combined.
Whisk together the flour, baking soda, and salt in a separate bowl.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips and chopped pecans.
Scoop dough into 2 tablespoon balls and place them on the prepared baking sheets.
Bake for 10 to 12 minutes until the edges are lightly golden.
Allow to cool on the pan for 5 minutes, then transfer to a rack to cool completely.