Pecan Chocolate Chip Cookies
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These Pecan Chocolate Chip Cookies crispy are soft & chewy, and stuffed with pecans and gooey chocolate chips. The perfect combo!
Satisfy your sweet tooth with these pecan chocolate chip cookies! These cookies are a twist on a classic, loaded up with chopped pecans. Plus, they take less than 30 minutes to make!
I can’t get enough of my salted chocolate chip cookies but as a pecan lover I knew I had to make a pecan version! Crispy on the edges but with soft and gooey middles, these chocolate chip and pecan cookies are going to be a favorite in your household.
I love that these pecan chocolate chip cookies use simple ingredients and I don’t have to chill the cookie dough. Not a pecan fan? Then you have to try my Oreo chocolate chip cookies!
Why You Need These Pecan Chocolate Chip Cookies
- There’s no chill time for these chocolate chip and pecan cookies so It takes 30 minutes from start to finish!
- You only need 11 simple ingredients to make these gooey cookies, nothing too fancy here!
- You can easily swap out the pecans for another nut.
- These classic chocolate chip cookies with a twist are perfect for dessert, a snack or for bake sales.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Butter: I always use unsalted butter in my cookie recipes.
- All Purpose Flour: I’ve only tested this recipe with all purpose flour.
- Pecans: feel free to swap out the pecans for an equal amount of walnuts or pistachios!
- Flaky Sea Salt: this is optional but I love adding a sprinkle of flaky sea salt on the cookies after baking, it gives you that salty sweet kick!
- Sugar: using a combination of light brown sugar and granulated sugar is going to guarantee those crispy edges with a chewy texture.
- Chocolate Chips: you can use semi-sweet chocolate chips or chop up a chocolate bar.
Step-by-Step Instructions
Step 1: Preheat your oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Step 3: In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy. Add the egg and vanilla extract, mixing until combined.
Step 4: Slowly add in the dry ingredients, mixing until a cookie dough has formed. Be careful not to overmix! Stir in the chocolate chips and chopped pecans.
Step 5: Use a large cookie scoop or a spoon to scoop out 3 tablespoons of cookie dough onto the prepared baking sheet. Make sure the cookie dough balls are a few inches apart on the baking sheet.
Step 6: Bake in the preheated oven for 9-12 minutes. They’re ready once the edges are golden brown and the middles look slightly underbaked. If you want, you can press on extra chocolate chips and chopped pecans, then finish with a sprinkle of flaky sea salt.
Tips and Tricks
- Measure your flour – I always recommend using a kitchen scale to measure your flour or use the scoop and level method. It’s so easy to add too much flour to your cookie dough, giving you dry cookies.
- Get the bakery look – I love adding extra chocolate chips and pecans to the tops of the cookies as soon as they come out of the oven, giving you that bakery style look!
- Underbake your cookies – I recommend taking the cookies out of the oven when the middles still look underbaked. They’re going to continue baking on the cookie sheet so taking them out a bit early is going to give you super gooey and chewy cookies.
- Smaller Cookies – I used a large cookie scoop but feel free to use a small cookie scoop to get smaller cookies! They’ll need less time in the oven, about 8-9 minutes.
Storing & Freezing
Store these pecan chocolate chip cookies in an airtight container or ziploc bag at room temperature for up to a week. To freeze the baked cookies, place in a freezer safe bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
Want to try more cookie recipes?
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Chocolate Chip Pecan Cookies
Ingredients
- 1½ cups (354.88 ml) all-purpose flour , spooned and leveled
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) baking soda
- ¾ tsp (0.75 tsp) salt
- ½ cup (113.5 g) unsalted butter , at room temperature
- ⅓ cup (66.67 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 2 tsp (2 tsp) vanilla extract
- 1 (1) large egg
- 1½ cups (262.5 g) semi-sweet chocolate chips or chopped up semi-sweet chocolate bar
- ½ cup (54.5 g) chopped pecans, plus extra for topping
- flaky sea salt, for topping, optional
Instructions
- Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.
- Gradually add in dry ingredients. Mix until everything is combined, but don’t over-mix. Use a rubber spatula to fold in the chocolate chips and chopped pecans.
- Scoop dough onto the baking sheet with a cookie scoop (I used a large cookie scoop, so 3 tbsp tablespoon of dough), leaving a few inches inbetween each cookie.
- Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Remove from the oven and press a few extra chocolate chips and/or pecans into the tops of the cookies as soon as they come out of the oven.
- Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack, sprinkle with flaky sea salt (optional), and let them cool completely.
Notes
- I always recommend using a kitchen scale to measure your flour or use the scoop and level method. It’s so easy to add too much flour to your cookie dough, giving you dry cookies.
- I love adding extra chocolate chips and pecans to the tops of the cookies as soon as they come out of the oven, giving you that bakery style look!
- I recommend taking the cookies out of the oven when the middles still look underbaked. They’re going to continue baking on the cookie sheet so taking them out a bit early is going to give you super gooey and chewy cookies.
- I used a large cookie scoop but feel free to use a small cookie scoop to get smaller cookies! They’ll need less time in the oven, about 8-9 minutes.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Kelly, after my wife found this recipe, I’ve made more of these cookies using dark chocolate in the last month than I have since I started baking ten years ago. I’m guessing 120 or more. Using a level (packed) 2 Tbsp portion scoop, I get 24 2-1/2 to 3-inch cookies per batch.
EVERYONE, and I mean everyone loves these. The toasted pecans give them a real pop. If there was a ten-star rating available, this recipe would definitely qualify.
Great recipe. Thank you.
Hi Dave, thank you so much for this review! So happy to hear you and everyone are enjoying these cookies!
Oh, and toasted pecans.
Toasted pecans is so smart! Adds a ton of flavor!
Great recipe – definitely a keeper. Try using dark chocolate instead of milk chocolate morsels. You’ll be very happy. Yum. BTW most every brand of all-purpose flour weighs around 130 grams per cup. Weigh yours to be sure.
Dark chocolate sounds like a perfect addition! Thanks for trying these, Dave!