There’s nothing like the scent of warm Chocolate Chip Pecan Cookies filling the kitchen, nutty toasted notes mingling with rich chocolate as steam rises from the pan. After multiple rounds of tweaking bake time and oven placement, I discovered those golden edges and glossy, slightly crackled tops you see here. My trials taught me just how the dough’s chill affects texture and flavor. Dive in—these bite-size treasures are ready for your next cozy afternoon.
Why You’ll Love Chocolate Chip Pecan Cookies
- Buttery dough yields a tender interior with a slight chew at the center.
- Pecans bring a gentle crunch and depth of flavor to every bite.
- Yield: about 36 cookies, perfect for sharing (or sneaking).
- A staple in Southern kitchens since the early 20th century—comfort food at its best.
A Little Background
I first tried this recipe on a rainy Sunday when I needed a pick-me-up; the first batch spread a bit too thin, so I learned to chill the dough for 20 minutes before baking. That simple pause gave me thicker, chewier cookies and richer almond undertones from the pecans.
Key Ingredients for Chocolate Chip Pecan Cookies
- All-Purpose Flour (2¼ cups): Builds structure; swap half for whole wheat for nuttier flavor.
- Unsalted Butter, softened (1 cup): Creates silkiness; ensure it’s room temp to blend evenly.
- Brown Sugar (1 cup, packed): Adds moisture and caramel notes—light or dark both work.
- Chopped Pecans (1 cup): Provides crunch; toast lightly in dry pan for extra aroma.
- Semisweet Chocolate Chips (2 cups): Melts into gooey pockets—choose quality 60–70% cacao.
How to Make Chocolate Chip Pecan Cookies
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together 2¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; set aside.
- In a large bowl, cream 1 cup softened butter with ½ cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until glossy.
- Gradually blend in the flour mixture until just combined—avoid overmixing to keep cookies tender.
- Fold in 1 cup chopped pecans and 2 cups semisweet chocolate chips until evenly distributed.
- Drop heaping tablespoonfuls of dough 2 inches apart on prepared sheets; you should get about 36 cookies.
- Bake for 8 to 10 minutes or until edges turn a warm golden brown and centers still look slightly underdone.
- Let cookies rest on the baking sheet for 2 minutes—this helps them set—then transfer to wire racks to cool completely.
Pro Tips & Troubleshooting
- Chill the dough: Testing showed a 20-minute rest led to taller cookies with gooey middles.
- If cookies spread too much, reduce oven temp by 15°F or add 2 tablespoons more flour.
- Stir in a pinch of coarse sea salt on top right after baking for a sweet-savory lift.
- To halve or double: keep ingredient ratios identical; adjust bake time by ±1 minute per batch size.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate up to 1 week or freeze tightly wrapped for 2 months. To refresh, warm in a 300°F oven for 3–4 minutes. Always ensure eggs are fully cooked to 160°F internal temp for safety.
Serving Suggestions
Pair these Chocolate Chip Pecan Cookies with a frothy latte or a scoop of vanilla bean ice cream. Crumble over yogurt for breakfast or offer alongside sharp cheddar for a grown-up twist. Their nutty-chocolate balance makes them crowd pleasers at any gathering.
Frequently Asked Questions
- How do I store chocolate chip pecan cookies? Keep fully cooled cookies in a sealed container at room temperature up to 3 days, or freeze for up to 2 months.
- Can I freeze the cookie dough? Yes—shape dough balls, freeze on a tray for 1 hour, then store in a freezer bag up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.
- Why did my cookies turn out flat? Likely dough was too warm; chill for 20 minutes or use slightly less butter to prevent excessive spreading.
- How can I make my cookies chewier? Swap ¼ cup of granulated sugar for brown sugar, and bake closer to 8 minutes so centers remain soft.
- What’s the best way to toast pecans? Heat a dry skillet over medium, add nuts, and stir until fragrant and lightly browned, about 3–4 minutes, then cool before adding to dough.
- Is there a dairy-free version? Substitute vegan butter 1:1 and ensure chocolate chips are dairy-free; rest of ingredients remain the same.
Final Thoughts
There’s a special joy in biting into warm Chocolate Chip Pecan Cookies—those sweet, nutty pockets remind me of afternoons spent with loved ones around the table. My favorite? Right out of the oven with a cold glass of milk. If you give this recipe a whirl, I’d love to hear how your batch turned out—share your photos and thoughts below!
More Recipes You’ll Love
- Crumbl Cookie Copycat Chocolate Chip Cookies – learn an easy copycat technique for thick, gooey centers
- Tate’s Bake Shop Chocolate Chip Cookie Clone – a crisp, buttery alternative to contrast the chewiness
- Pumpkin Chocolate Chip Cookies – a fall-inspired twist with warm spices and pumpkin puree
- Raspberry Swirl Cookies – add a bright, tangy fruit note alongside your nutty-chocolate bites
Chocolate Chip Pecan Cookies
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pecans chopped and toasted
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, and salt.
- Cream butter with granulated and brown sugars until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually blend in the flour mixture until just combined.
- Fold in chopped pecans and chocolate chips.
- Drop heaping tablespoonfuls of dough 2 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are golden and centers still look slightly underdone.
- Let rest on baking sheets for 2 minutes, then transfer to wire racks to cool completely.