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Chocolate Chip Pecan Cookies

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Nutty for these chocolate pecan cookies.

This recipe for chocolate chip pecan cookies bakes up a batch of chewy cookies loaded with crunchy pecans and rich chocolate chips for an easy but oh-so special cookie. Get this recipe.

soft pecan chocolate chip cookies recipe
Chewy baked pecan chocolate chip cookies, ready for a glass of milk or hot cup of tea.

Meet this chocolate chip pecan cookie recipe

Nutty pecans and rich dark chocolate are one of baking’s all-time best flavor combinations.

Mixing chocolate and nuts with a soft vanilla cookie batter builds this easy recipe for chocolate chip pecan cookies into one of the best, most satisfying and delicious ways to enjoy cookies — thanks to the texture combination of soft cookie dough and chunky nuts and chips, plus all the good flavors.

chocolate chip pecan cookie recipe

These classic chocolate chip pecan cookies come together easily, and follow a standard creaming method. This means that:

  • The softened butter and sugar are whisked until lightened, followed by adding the eggs, vanilla, and salt
  • Then, the dry ingredients (the baking soda and flour mixture) are added
  • Finally, the pecans and chocolate chips are folded into the cookie dough before the cookies are scooped, baked, and enjoyed.

In addition to the nutty, chocolate-y flavor complemented with a fragrant vanilla aroma — your kitchen will smell fantastic as these cookies bake — these cookies freeze well and stay fresh for several days in an airtight container.

Read on for some more details about making these pecan chocolate chip cookies.

chocolate pecan cookie ingredients
I suggest dark chocolate chips for this recipe, but you can use any combination of dark, milk, and white chocolate chips as you like.

Choosing the right ingredients for these chocolate chip pecan cookies

Ingredient quality always matters when cooking and baking. For this classic drop cookie recipe, be sure to use large eggs, good butter that’s been softened to room temperature, pure vanilla extract, fresh pecans, and quality dark (semi-sweet) chocolate chips; I prefer Ghirardelli or Guittard brands.

Avoid milk chocolate chips, which will taste too bland in the finished cookies, and nuts that have been sitting around too long in your pantry, as these could become rancid. (Pro tip: store your nuts in the refrigerator.)

pecan chocolate chip cookie dough in mixer
The last step in making the cookie dough is to mix in the chocolate chips and chopped pecans.

What makes cookies chewy instead of crispy?

Crisp cookies have their pros, of course, but I am a total sucker for a soft, chewy cookies. Knowing what makes cookies chewy instead of crispy is a question of ingredients and method.

The answer lies in a several factors, including the 1) ratio of liquifiers (fats, sugar) to dry ingredients; 2) the amount of baking time; and 3) the temperature at which the cookies are baked.

Baking temperature and cookie dough temperature.

Baking cookies at a slightly higher temperature (375 degrees Fahrenheit, instead of a more standard 350 degrees, for example) allows them to bake before the oven dries them out, and also helps keep the centers slightly under-baked relative to the exterior of the cookie.

Chilling the cookie dough once scooped can also help keep an extra soft center by delaying the baking time for the cookie dough balls’ centers.

Baking time.

As for time, the range here is 10 to 12 minutes. Ten minutes will give you a paler, slightly softer white chocolate chip cookie, just about, but not quite under-baked. That said, all ovens are different; make sure the tops look dry and the bottoms are slightly golden in color.

pecan chocolate chip cookie dough in mixer
The last step in making the cookie dough is to mix in the chocolate chips and chopped pecans.

Ingredients: Pecan Chocolate Chip Cookies Recipe

Here are the ingredients you will need for this classic chocolate chip pecan cookie recipe. Note that this recipe yields about two dozen cookies.

  • 1 1/2 sticks (6 ounces; 12 tbsp.) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 tsp kosher salt (I use Diamond Crystal brand; Morton’s and table salt will be too salty)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tsp. baking soda (no baking powder needed!)
  • 2 cups all-purpose flour
  • 1 cup dark chocolate chips (semi-sweet chocolate chips)
  • 1/2 cup chopped pecans

Ingredient substitutions and notes

You can substitute walnuts for the pecans, and white or milk chocolate chocolate chips for the dark chocolate – or do a combination – if you’d like to riff on the cookie recipe ingredients.

I do not recommend using dark brown sugar here in place of light brown sugar. I find the flavor of dark brown sugar too robust. In a pinch, you could substitute up to half the light brown sugar for dark, but I caution against more.

If you’d like to gild the lily, a very light sprinkle of Maldon salt on top would not go amiss.

scooped chocolate chip pecan cookie dough
Scoop the cookie dough onto a greased or parchment-lined baking sheet. Leave enough space; they will spread a bit. Chill first for less spread and chewier centers.

Instructions for This Cookie Recipe

  1. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, beat or whisk the wet ingredients — soft butter, sugar, light brown sugar, and salt — on medium to medium-high speed until fluffyAdd the egg and vanilla and continue to beat until fully mixed and lightened. Scrape the bowl.
  2. Add the dry ingredients (the flour and baking soda), and stir on the stand mixer’s lowest speed until the flour mixture is mostly combined into the liquid ingredients. Add the chocolate chips and pecans, and continue to mix on low just until the cookie dough and mix-ins are evenly distributed. Do not over mix; just stir the dough by hand with a spatula at the end if necessary.
  3. Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Chill the dough if you’d like less spread and chewier centers. Place in a preheated 375 degree F oven and bake for 10 to 12 minutes.
  4. Let the cookies set up on the cookie sheet for a minute or two, then transfer the cookies to a wire rack to cool.

Store your cooled, baked cookies in an airtight container. They will keep for several days. You can also freeze them for up to three months.

chewy pecan chocolate chip cookies

How to Store These Chocolate Chip Pecan Cookies

You can enjoy these chocolate pecan cookies for several days stored at room temperature in an airtight container. They also freeze well. Store them in an airtight container in the freezer, and defrost at room temperature, never in the fridge.

baked pecan chocolate chip pecan cookies

Like these chocolate nut cookies? You’ll also like these favorite cookie recipes:

chocolate chip pecan cookie recipe

Chocolate Chip Pecan Cookies

This classic recipe for pecan chocolate chip cookies bakes up a batch of soft, chewy cookies loaded with sweet flavor and texture from nuts, chocolate, and vanilla. Cookies just don't get better than this.
Prep Time15 minutes
Cook Time11 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keywords:: chocolate chip cookies, christmas cookies, christmas desserts, pecans
Servings: 24 cookies (nutrition info calculated per cookie)
Calories: 186kcal
Print

Ingredients

  • 6 ounces (1 1/2 sticks; 12 tbsp.) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon Kosher salt (I use Diamond Crystal brand; Morton's and table salt will be too salty, so reduce if using this)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup dark (semi-sweet) chocolate chips
  • 1/2 cup chopped pecans (can substitute walnuts)

Instructions

  • Preheat the oven to 375°F and grease or line with parchment paper two standard baking sheets.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter, sugar, light brown sugar, and salt on medium to medium-high speed until fluffy.
  • Add the egg and vanilla extract, and continue to beat until fully mixed and lightened and fluffy.
  • Add the flour and baking soda, and stir or mix on low speed until the flour mixture is mostly incorporated. Add the chocolate chips and pecans, and continue to mix on low just until the cookie dough and chips are evenly distributed. Scrape the bowl with a spatula to make sure all the ingredients are fully combined.
  • Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Bake for 10 to 12 minutes. (See note below about chilling cookie dough.)
  • Let the baked cookies set up on the cookie sheet for a minute or two, then transfer the cookies to a wire rack to cool. These cookies will keep for several days at room temperature in an airtight container, and freeze well.

Notes

No stand mixer? No problem. You can make the cookie dough with a hand mixer, or mix the cookies by hand by whisking the butter and sugar in a mixing bowl, then whisking in the egg and vanilla. Switch to a silicone or rubber spatula to add the flour mixture, chocolate, and pecans.
Note: Chill the scooped cookie dough in the refrigerator for 30 minutes to an hour before baking, as an option. Chilling cookie dough helps keep the centers extra chewy, and you will get less spreading. Cover the cookie dough with plastic wrap if you're doing to chill them longer than this, though, to prevent a crust from forming and the dough from drying out.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.

3 comments

  • 5 stars
    We love this cookie recipe. I have made it with and without nuts and it’s also a very good basic chocolate chip cookie recipe that way.

  • 5 stars
    Oh wow these are good. I made a batch last week, and another this morning for a cookie platter. Turned out just right. Thank you and this is a new favorite.

  • 5 stars
    Delicious. I have already baked these twice for cookie exchanges. Thanks and keep the good recipes coming, Lisa!

5 from 3 votes

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