Chocolate Chip Pecan Cookies

Name: Chocolate Chip Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (room temperature); 3/4 cup sugar; 3/4 cup light brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 2 cups semi-sweet chocolate chips; 1 cup chopped pecans

Chocolate Chip Pecan Cookies (Soft, Chewy, & Loaded with Flavor)

By:

Patricia

| Published on:

July 22, 2025

Chocolate Chip Pecan Cookies (Soft, Chewy, & Loaded with Flavor)

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Let’s be honest. There was a time I couldn’t toast a slice of bread without triggering the smoke alarm. Fast forward a few years, and now my kitchen in Austin is the coziest corner of the house, filled with the scent of vanilla and butter and the kind of warmth you can’t fake.

These chocolate chip pecan cookies are my ride-or-die recipe. They started with a total flop on a Saturday morning my youngest was busy drawing smiley faces in flour while I forgot to chill the dough. The result? Flat, weirdly tasty pancakes of a cookie. That little misstep nudged me into tweaking and testing until I landed on this version. The one that always disappears from the cooling rack way too fast.

If you love chewy centers with crisp, golden edges and the kind of chocolate-to-nut ratio that just feels right, this recipe will hit the spot. And if you’re tight on time? No worries. You’ll find a no-chill route that still bakes up beautifully.

This isn’t just a cookie. It’s a snapshot of all those sweet, slightly chaotic baking moments that make it all worth it.

If you love baking with rich, buttery flavor, you might also want to try our chocolate brioche, it’s a little more advanced but absolutely worth the effort.

Thick chocolate chip pecan cookies cooling on a metal rack

Ingredients for the Best Chocolate Chip Pecan Cookies

Every ingredient in this recipe plays a part in creating that irresistible texture and flavor combination that makes these cookies so memorable. Let’s break it down.

Start with unsalted butter. It gives you control over the salt levels and creates a soft, rich base for the dough. It should be at room temperature, soft enough to press a finger into but not melted. That texture helps it cream properly with the sugars.

Speaking of sugars, you’ll need both granulated sugar and light brown sugar. Granulated sugar brings crisp edges and that golden finish. Brown sugar keeps the centers chewy and soft, thanks to its moisture-rich molasses content. The balance between the two is key.

Vanilla extract adds a warm, subtle depth that complements the chocolate and nuts. It’s one of those ingredients you barely notice until it’s missing.

Eggs are the binders here. They pull everything together and add richness. Use two large eggs for best results.

All-purpose flour gives the cookies structure. Measuring it correctly makes a huge difference. Scooping directly from the bag can pack too much in and dry out the dough. Instead, spoon it into your cup and level it off gently.

Then you’ll add baking soda and salt. Baking soda helps the cookies rise just enough. Salt sharpens all the other flavors and keeps the sweetness in check.

Now for the good stuff. Semi-sweet chocolate chips melt into gooey puddles as the cookies bake. Chopped pecans toast slightly in the oven and give a buttery crunch in every bite. Use a rough chop so you get nice big pieces throughout the dough.

If you want to make this recipe your own, feel free to swap out the pecans for walnuts or almonds. Or skip the nuts entirely and toss in something fun like shredded coconut or toffee bits.

Step-by-Step Instructions

These cookies come together quickly, and the process is simple. Whether you’re baking for a crowd or just craving something cozy, here’s how to do it right.

Start by preheating your oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or use a silicone baking mat to prevent sticking and encourage even browning.

In a large bowl, cream the softened butter with both sugars. This step is more than just mixing. You’re incorporating air to give the cookies a lighter texture. Use a hand mixer or stand mixer and beat until the mixture turns light and fluffy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing. That’s one of the easiest ways to end up with dense, tough cookies.

Now stir in the chocolate chips and chopped pecans. Fold them in gently so they’re evenly distributed throughout the dough.

At this point, you have a choice. For thicker cookies with chewy centers, chill the dough for at least 30 minutes. If you’re short on time, go ahead and bake immediately. The cookies will be thinner and crispier but still delicious.

Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto your prepared baking sheet. Leave about two inches between each scoop so the cookies have room to spread.

Bake for 10 to 12 minutes, or until the edges are golden and the centers still look slightly soft. That softness is your cue, they’ll continue to set as they cool. Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack.

Once fully cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for several days, though they rarely last that long.

Tips and Tricks for Perfect Chocolate Chip Pecan Cookies

When you’ve made chocolate chip pecan cookies as many times as I have, you start to pick up on the subtle tweaks that separate a decent batch from a truly unforgettable one. These tips are born from trial, error, and a whole lot of cookie cravings.

One common issue is cookies that spread too thin. If your chocolate chip pecan cookies are coming out flat and wide, the butter was probably too soft. Use butter that’s softened but still cool to the touch. Also, don’t skip chilling the dough, it’s the easiest way to ensure the cookies hold their shape and come out tall and chewy.

If your cookies feel dry, cakey, or a little bland, the problem is usually flour. Measuring flour accurately makes a huge difference in how these chocolate chip pecan cookies turn out. Spoon it into the measuring cup, then level it with a knife. Scooping straight from the bag often adds too much.

Want your cookies to look as good as they taste? Here’s a visual trick. When the cookies are still warm and just out of the oven, use a round cookie cutter or glass to gently swirl each one into a perfect circle. It doesn’t affect the texture, but it gives your chocolate chip pecan cookies a polished, bakery-style finish.

If you want a deeper, toastier flavor, try browning the butter first. It takes just a few extra minutes and adds a rich, nutty note that complements both the chocolate and pecans beautifully. Just let the browned butter cool slightly before mixing it with the sugars, so you don’t throw off the dough’s consistency.

Lastly, rotate your baking sheet halfway through the baking time. This helps every cookie on the tray bake evenly, no overbrowned edges or underdone centers.

Substitutions and Creative Variations for Chocolate Chip Pecan Cookies

Once you’ve nailed the base recipe, chocolate chip pecan cookies become a playground for flavor experiments. Whether you’re working around allergies, changing up textures, or just in the mood for something new, these swaps and twists keep things exciting without losing that classic cookie soul.

Not a fan of pecans? Swap them out for walnuts if you want something similarly rich and buttery. Almonds add a slightly firmer crunch, while pistachios give your chocolate chip pecan cookies a subtle sweetness and a gorgeous pop of color. For a nut-free version, shredded coconut is a great alternative. It brings chewiness and texture without the need for any nuts at all.

You can also switch up the chocolate. Semi-sweet chips are the standard here, but if you’re after something darker and bolder, go with bittersweet chocolate. For a creamier, sweeter profile, white chocolate is a fun alternative. Using chopped chocolate bars instead of chips is another trick that takes these chocolate chip pecan cookies up a notch, those irregular chunks melt into gooey pockets that make every bite a little different.

Want to introduce a hint of spice? Add a half teaspoon of cinnamon to your dry ingredients. It blends beautifully with the brown sugar and nuts. A pinch of espresso powder intensifies the chocolate flavor and makes these chocolate chip pecan cookies taste like they came straight from a boutique bakery.

For something truly special, try adding browned butter to the mix. It deepens the flavor with notes of caramel and toffee. Just remember to let it cool before mixing, or you might throw off your dough’s texture.

Gluten-free bakers can easily swap the all-purpose flour with a cup-for-cup gluten-free blend. Just make sure it includes xanthan gum for structure.

These chocolate chip pecan cookies are endlessly flexible, so feel free to make them your own. The best variations often come from whatever’s in your pantry.

If you’re into cozy, spiced flavors, you might also enjoy these soft and sweet carrot cake cookies they bring a totally different vibe but hit the same comfort-food notes.

Tower of chocolate chip pecan cookies stacked on rustic fabric

Troubleshooting Common Cookie Issues

Why did my cookies spread too much?

Your butter was likely too soft. Chill the dough before baking to help control spread.

Why are my cookies dry or cakey?

Too much flour. Spoon and level your flour instead of scooping.

How do I make them more chewy?

Use more brown sugar, chill the dough, and avoid overbaking.

How can I make the cookies look round?

Use a round cutter to gently swirl the edges right after baking.

Final Thoughts on Chocolate Chip Pecan Cookies

Some recipes just stick with you. This one has become my reliable, go-to batch for bake sales, late-night cravings, and slow Sunday afternoons with flour on the floor and music in the background. These chocolate chip pecan cookies aren’t fancy or complicated, but they never fail to bring people together, and that, to me, is the heart of baking.

Whether you follow the recipe to the letter or tweak it with your own spin, I hope these cookies earn a permanent spot in your kitchen too. If they do, I’d love to hear how they turned out. Share your favorite variation or baking story in the comments below, because the only thing better than warm cookies is swapping notes with fellow bakers who get it.

FAQ

What makes chocolate chip pecan cookies chewy instead of cakey?

Chewiness comes from moisture. Brown sugar, room-temperature butter, and chilling the dough all help retain that moisture and create a soft, chewy center.

Do I really need to chill the dough?

Not necessarily, but chilling gives you thicker, chewier cookies with more depth of flavor. No-chill cookies will spread more and be crispier around the edges, but they’ll still taste amazing.

How do I stop my cookies from spreading too much?

Start with cool dough and avoid over-softening your butter. If your kitchen is warm, chilling the dough is especially helpful. Also double-check your flour measurement, too little flour can cause over-spreading.

Can I freeze chocolate chip pecan cookie dough?

Yes. Scoop the dough into portions, freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen by adding one or two extra minutes to the bake time.