These Chocolate Chip and Pecan Cookies are soft, chewy, and loaded with delicious pecans and plenty of chocolate. These classic cookies with a nutty twist can be ready in less than 20 minutes, and are the perfect pairing for a glass of cold milk.
I am not sure I’ve ever met a chocolate chip cookie that I didn’t like, but I have to tell you – these cookies with chocolate chips AND pecans are some of the best I’ve ever had.
They are a classic chocolate chip cookie with a buttery brown sugar and vanilla flavored dough. The edges are crisp, the centers are soft and chewy, and there is semi-sweet chocolate and crunchy pecans in every single glorious bite!
I know that you’ll love how delicious these chocolate chip pecan cookies are, but I think you’ll appreciate how easy they are to make even more. There’s no need to chill this cookie dough, so you can go from mixing to baking to eating in no time at all.
Do you love pecans? Be sure to try my Pecan Pie, Pecan Pie Cheesecake, and Candied Pecans recipes too!
The Best Pecan Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies with Nuts: These are your classic soft and chewy cookies with buttery crisp edges.
- Easy Cookie Recipe: There are just 10 basic ingredients needed to make these cookies, and the whole recipe is ready in about 20 minutes.
- Great With Any Type of Nuts: Pecans make these amazing, but you can easily swap them with walnuts or almonds too!
Key Ingredients for Chocolate Chip Cookies with Pecans
- Unsalted Butter: Choose unsalted butter for baking so that you can control how much salt is in the recipe. Let the butter sit out for a few hours so that it’s soft when you’re ready to mix up the cookie dough.
- Granulated Sugar and Light Brown Sugar: The best chocolate chip cookies use both types of sugar. Granulated sugar gives the cookies their crisp edges while brown sugar keeps them soft and gooey in the center.
- Eggs: Two eggs, at room temperature will mix seamlessly into the dough. I have not tested this recipe with any egg substitutes.
- Flour, Baking Soda, and Salt
- Vanilla Extract: I always recommend using a high quality pure vanilla extract for baking cookies.
- Chocolate Chips: Regular semi-sweet chocolate chips are the perfect choice, but you can use milk-chocolate chips if you want the cookies to be a bit sweeter. Chocolate chunk and pecan cookies would also be amazing!
- Pecans: For really amazing flavor, toast raw pecans before chopping them up. If you’d rather not toast them yourself, just buy roasted pecans for this recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pecan Chocolate Chip Cookies
Tip!
Want to add a little bit more excitement to these cookies? Mix in a half teaspoon of ground cinnamon for a cozy twist!
Recipe Tips
- For thicker cookies, chill the dough! If you want the cookies to spread less in the oven, let the dough rest for 30 minutes or an hour in the fridge before baking.
- If you’re not ready to bake right now, the cookie dough can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Don’t overbake. Overbaked chocolate chip pecan cookies will be hard and dry. Pull the cookies out of the oven when they are browned on the edges and still soft in the center. The centers will set during cooking and be wonderfully chewy!
Storing Tips
Store the cookies in an airtight container at room temperature for up to 5 or 6 days.
You can also freeze the baked cookies for up to 2 months! Thaw at room temperature when you’re ready to eat them.
Recipe FAQs
Why are my chocolate chip cookies dry?
These cookies should be soft and chewy. If yours turned out dry, it’s likely because they were baked too long. Next time, pull them out of the oven when the centers are still a bit underbaked.
Can I make these with other nuts?
Yes you can! Replace the pecans in the recipe with the same amount of toasted walnuts, cashews, or hazelnuts. For a nut free version, try these with crushed pretzels.
Do I need to chill the dough?
I tested this recipe with chilled and unchilled dough and I found that chilling wasn’t really necessary. The cookies spread some, but not too much, and turned out perfectly. If you would like your cookies to spread less and be thicker, consider chilling the dough for 30 minutes to an hour before baking.
More Delicious Cookie Recipes
Chocolate Chip Pudding Cookies
Lemon Blueberry Cookies
Chocolate Caramel Cookies
Cake Mix Cookie Bars
Enjoy these Chocolate Chip and Pecan cookies with a glass of milk or an amazing cup of coffee. They’re the perfect pick-me-up for the afternoon slump or a rainy day, and I know you’re going to love them!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Chip and Pecan Cookies
Recipe Video
Equipment
- Electric Hand mixer or Stand mixer
- Cookie Sheets
- Large cookie scoop
- Parchment paper or Silicone Baking mats
Ingredients
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter softened
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups chocolate chips semi sweet or milk chocolate, plus more for topping
- 1 cup chopped toasted pecans plus more for topping
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line 2 cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flour with baking soda and salt. Set aside.
- In a bowl of a stand mixer, cream butter with sugars until smooth and creamy (2-3 minutes). Stop to scrape the sides of the bowl as needed.
- Add the eggs, and vanilla extract, and beat again until the eggs are well incorporated (about 1 minute).
- Add the dry ingredients to the wet ingredients, and mix slowly (to avoid a flour storm) until there are no visible patches of dry flour in the dough.
- Mix in chocolate chips, and chopped pecans.
- Using a large cookie scoop (2 tablespoon), scoop out 50 g cookie dough balls onto the prepared cookie sheets about 3 inches apart. Top each cookie dough ball with chocolate chips and pecans.
- Bake in the preheated oven for 9-12 minutes, or until the edges are completely set and the center still soft. Remove from the oven, allow to cool on the cookie sheets for 10 minutes then serve. Or allow to cool completely before serving.
Notes:
- For thicker cookies, chill the dough! If you want the cookies to spread less in the oven, let the dough rest for 30 minutes or an hour in the fridge before baking.
- If you’re not ready to bake right now, the cookie dough can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Don’t overbake. Overbaked chocolate chip pecan cookies will be hard and dry. Pull the cookies out of the oven when they are browned on the edges and still soft in the center. The centers will set during cooking and be wonderfully chewy!
- Storage: Store in an airtight container at room temperature for up to 6 days or freeze for up to 2 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!