This foolproof Chocolate Chip Pecan Cookies recipe brings together crunchy pecans and rich dark chocolate for the perfect balance of nutty and sweet. Crisp around the edges, soft and gooey in the center, these cookies are always a crowd favorite.
These bakery-style chocolate pecan cookies fit right into fall and winter baking. Enjoy them warm with a mug of hot chocolate, or straight off the baking sheet.
If you're in the mood for more chocolate-forward treats, try my Double Chocolate Muffins, Chocolate Marbled Banana Bread, or Oreo Chocolate Balls.
Table of Content
Why This Recipe Works
- Written with home bakers in mind, this recipe is easy to follow and works even if you've never baked before.
- No special equipment needed. Just two bowls and a whisk, which also means minimal cleanup.
- Includes simple tips and troubleshooting notes to help you avoid common cookie mistakes and get great results every time.
Ingredients & Substitutions
See recipe card for quantities.
- Flour - Make sure to measure it correctly (spooned and leveled) or on a weighing scale to avoid dry or overly dense cookies.
- Cornstarch (cornflour) - This secret ingredient makes the cookies soft and gives them that desirable chewy texture. It also helps prevent spreading, keeping the cookies thick and fluffy.
- Baking Soda - Make sure you're using baking soda, not baking powder, and check that it's fresh for the best results.
- Salt
- Butter - Both salted and unsalted butter work. If you use salted butter, just omit the additional salt in the recipe. For my recipe, you'll require melted butter because it is easier to mix up without any special tools.
- Sugar - A mix of brown and white sugar is ideal. Brown sugar adds moisture and a hint of molasses flavor, making the cookies softer and chewier. White sugar gives the cookies sweetness and those slightly crispy edges. You can adjust the ratio for more chewiness (extra brown sugar) or more crispness (extra white sugar).
- Vanilla Extract
- Egg
- Chocolate - Use whatever form of chocolate you love-chunks, chips, or chopped bars. Dark chocolate gives a more sophisticated, less sweet flavor, while milk chocolate chips makes them extra creamy. For the best flavor and texture, use a mix of different chocolate types and sizes.
- Pecans - Toasted, unsalted pecans are preferred for their rich, nutty flavor. Toasting brings out their natural oils, making them extra flavorful. If you're not a fan of pecans, you can substitute them with walnuts, pistachios or almonds.
Step By Step With Photos
Not to brag, but these are hands down the best chocolate chip pecan cookies! They're incredibly quick and easy to make, yet deliver fantastic results every time.
- In a bowl, sift the dry ingredients: flour, cornstarch, baking soda, and salt.
- In another bowl, whisk melted butter with brown and white sugar, then combine with egg and vanilla extract.
- Fold the wet and dry mixtures together in batches, without over mixing.
- Gently stir in the chocolate chips and pecans.
- Refrigerate the dough for around an hour, so it is easier to scoop.
- With an ice cream portion the cookie dough. Roll into rough balls and refrigerate for 1-2 days.
- Place cookie dough balls on a lined baking sheet, spaced apart. Bake at 350°F (180°C) for 10-14 minutes until edges are golden brown.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Why Chill Cookie Dough
Chilling the cookie dough makes a huge difference. It allows the flavors to come together, giving the cookies a richer taste. Cold dough also means firmer butter, which helps prevent the cookies from spreading too much in the oven.
Handle the Heat did a side-by-side test showing just how much chilling matters. You can see it for yourself here: The #1 Reason Why You Should Chill Your Cookie Dough.
Helpful Tips
- Plan Ahead - This is important so you can chill your cookie dough to help develop the flavors and prevent too much spreading during baking.
- Measure Your Ingredients Precisely - Accurate measurements make all the difference in cookie texture. For the best results, use a kitchen scale to measure your ingredients.
- Cool Your Cookie Sheet Between Batches - If you're baking multiple batches, make sure to cool the cookie sheet between each one. A hot sheet will melt the butter in the dough too quickly, causing the cookies to spread more than you want.
- Don't Overmix - When combining the dry and wet ingredients, mix until just combined. Overmixing can activate the gluten and make your cookies tough. A few streaks of flour in the dough are totally fine.
Troubleshooting Cookies
Even with the best prep, cookies sometimes don't turn out quite as planned. Here are some common mistakes that can happen:
If your cookies spread into a buttery puddle, it's usually due to too much butter, butter that was too warm, an overly greasy dough, or not enough flour.
The easiest fix is chilling the dough. Refrigeration firms up the butter, giving the cookies structure and helping them hold their shape while baking.
If your cookies still spread after chilling, try this simple fix: as soon as they come out of the oven, use the back of a spoon to gently nudge the edges back into shape while they're still warm.
Also make sure you're using the correct amount of flour, since too little can soften the dough. Avoid overmixing, shape firm (not soft) dough balls, and double-check that your oven temperature isn't running hot.
If your cookies stay in little mounds and don't spread, the dough is likely too cold or stiff. Lightly press the dough balls with the back of a spoon before baking to help them spread just enough.
Overmixing the dough or overbaking the cookies can cause dryness. Be sure to mix until just combined and bake until the edges are set but the centers remain soft.
Variations
- Brown Butter Chocolate Chip Pecan Cookies: For a richer, nuttier flavor, brown the butter before mixing it with the sugars. To do this, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Let cool slightly before using the browned butter in the recipe.
- Nut-Free Version: Omit the pecans for a classic chocolate chip cookie.
- Caramel Swirl: Add caramel bits or swirl in some caramel sauce to the dough for a chewy, sweet burst in every bite.
- Coffee Chocolate Chip Pecan Cookies: Add 1-2 teaspoons of espresso powder to the dry ingredients for a subtle coffee flavor that enhances the chocolate and pecans, creating a deliciously deeper coffee taste.
Storage
- Room Temperature - Store cookies in an airtight container at room temperature for up to 5-6 days. Placing a sheet of wax paper between layers helps prevent sticking.
- Freezer (Baked Cookies) - Once fully cooled, transfer cookies to a freezer-safe zip-top bag. They'll keep well for up to 6 months. Thaw at room temperature for a few minutes before eating.
- Freezer (Cookie Dough) - Roll dough into balls, chill for at least 1 hour, then transfer to a labeled freezer bag. Freeze for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time for fresh cookies anytime.
More Winter Desserts
Loved these chocolate chip cookies with pecans? Try more cozy desserts:
- Biscoff Mug Cake
- Mini Apple Crumble
- Carrot Halwa (Pudding)
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📖 Recipe
Chocolate Chip Pecan Cookies
Ingredients
- 1 ⅓ cup (160 g) all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch (cornflour)
- ½ cup (115 g) butter unsalted
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoon vanilla extract
- 1 medium-large egg weighing around (60 g/ 2 oz)
- ¾ cup (100 g) chocolate chunks or chocolate chips
- ⅓ cup (50 g) dark chocolate chopped for topping
- ¾ cup (75 g) toasted pecans chopped plus extra for topping
- pinch sea salt for topping
Instructions
- Melt the butter in the microwave in 30-second intervals, stirring between each. Allow it to cool slightly before incorporating it into the mixture.
- In a mixing bowl, sift together the flour, baking soda, salt, and cornflour. Set aside.
- In a separate bowl, whisk the melted butter, brown sugar, and white sugar for about 2-3 minutes.
- Add the egg and vanilla extract to the wet mixture and whisk until fully combined.
- Gradually fold the dry mixture into the wet batter in batches with a wooden spoon or spatula. When about three-quarters combined, gently mix in the chocolate chunks and pecans. Continue folding until just combined, ensuring no visible flour remains. Avoid overmixing; a few lumps are fine. The dough will be slightly sticky.
- Cover the bowl tightly and refrigerate for about 1 hour, or until the dough is easier to scoop.
- Use an ice cream scoop to portion the dough into 2.1 oz (60 g) balls. Roughly shape (no need to smooth) and place on a tray or container, leaving space between each. Top each dough ball with a few extra pecan pieces. Cover and refrigerate for 1-2 days.
- Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper. Don't heat the tray, let it sit on the counter.
- Place the dough balls about 3 inches apart on the tray. Bake in the center of the oven for 10-14 minutes, one batch at a time. Keep the remaining dough refrigerated while baking. Remove the cookies as soon as the edges turn golden brown and the centers appear set but soft to the touch.
- Let the cookies rest on the baking tray for 5 minutes out of the oven; they will continue to cook slightly as they cool. At this stage, you can gently press extra chocolate chunks onto the soft center. Sprinkle with a pinch of sea salt. Then transfer the cookies to a cooling rack to cool completely.
Video
Notes
- For the best results, use a kitchen scale to weigh your ingredients. When measuring flour, be sure to spoon it into the measuring cup and level it off for precision.
- If your pecans are untoasted, you can toast them in an air fryer at 160°C (320°F) for 5-6 minutes or in an oven at the same temperature for 8-10 minutes, stirring halfway through.
- For thinner cookies, let the dough balls sit on the cool baking tray for 3-5 minutes before baking. For slightly thicker cookies, bake straight from the fridge. Results can vary depending on fridge and room temperature.
- Cool the cookie sheet between batches to prevent the butter in the cookie dough from melting too quickly and causing excess spreading.
- You can store these pecan chocolate chip cookies in an airtight container at room temperature, where they'll stay fresh for up to 5-6 days.
- If you are having trouble with your cookies read my Troubleshooting Cookies guide and my Helpful Tips to ensure you are not doing anything wrong.
Nutrition
This post has been updated with new photos. The recipe remains the same, but the method and cookie size have been slightly adjusted to create more bakery-style cookies.
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