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.

Can I swap out the pecans?

Absolutely. Walnuts, almonds, or pistachios all work well. For a nut-free version, try shredded coconut or just leave them out entirely.

Chocolate Chip Pecan Cookies | Chewy, Crisp, and Easy

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

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Chewy in the center, crisp on the edges, and packed with chocolate and pecans—these cookies are a family favorite with options for no-chill or brown butter.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

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Instructions

1. Preheat the oven to 375°F. Line a cookie sheet with parchment or silicone mat.

2. Cream butter and sugars until well combined. Add eggs and vanilla and mix well.

3. Whisk flour, salt, and baking soda. Gradually add to wet mixture.

4. Stir in chocolate chips and pecans.

5. For chewy cookies, chill dough 30 minutes. For crispier cookies, bake immediately.

6. Scoop dough in heaping tablespoons onto sheet.

7. Bake 10–12 minutes until edges are golden.

8. Cool on sheet 5 minutes, then transfer to rack.

Notes

Store cookies in an airtight container.

Chilling the dough enhances texture.

Try substituting pecans with walnuts or almonds.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 9g
Sodium: 77mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0.2g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 18mg

Find it online: https://www.simplefamilydishes.com/chocolate-chip-pecan-cookies/