These Chocolate Chip Pecan Cookies are the ultimate treat for cookie lovers who want rich flavor and perfect texture in every crave-worthy bite.
A buttery, brown-sugar based dough is loaded with melty chocolate chips and toasted pecans for a nutty crunch that balances out the cookies tender, chewy center and lends the perfect salty-sweet contrast.
Plus, these cookies are super easy, with just one bowl and 9 ingredients required and no need to chill the dough. All traits that I look for in a recipe as a busy mom and avid baker.
Between the crispy edges and welcome crunch from the pecans, these cookies and my Walnut Chocolate Chip Cookies have converted me from a chocolate chip cookie purist to always adding nuts to my cookies!
Chocolate Chip Cookies with Pecans Ingredient Highlights
I usually just buy pecan halves and chop them myself because I love to have some larger bits and some super-small fragments, but you can buy chopped pecans to save a step. Just make sure you get them plain and not glazed or flavored.
I almost always use dark chocolate chips, but in these particular cookies, I use milk chocolate chips because the nuts balance the extra sweetness. That being said, dark, milk, or semi-sweet chips work here.
I prefer unsalted butter as it allows you to control the salt content in your cookies. However, salted butter works if you omit the added salt. Either way, make sure the butter is softened (learn more in How to Quickly and Easily Soften Butter).
Soft & Chewy Chocolate Pecan Cookies Tips and Tricks
How I Whip Up My Simple Brown Sugar Based Dough
Like pretty much all of my cookie recipes, these brown sugar chocolate chip pecan cookies are made with a super simple dough that requires just one bowl. This does mean you have to pay close attention to the order in which you add the ingredients to the bowl.
Start by creaming the butter and brown sugar together. Be patient in this step, ensuring the sugar and butter are fully integrated. This will aerate the dough and make for a softer cookie.
Then, add the vanilla extract and egg and mix to combine. Next, comes the flour, salt, and baking soda. Make sure everything is smooth, using a rubber spatula to scrape any dry ingredients stuck to the sides of the bowl into the dough.
Before folding in your chocolate chips and pecans, you can grab a handful of each and set them aside to press into the top of the cookie. This just makes them look yummier and gives the pecans on top an extra little toast.
Use a large cookie scoop or 4 tablespoons of dough to shape your cookies. Place them on a lined baking sheet, leaving plenty of space in between to allow for some minor spreading.
I highly recommend slightly underbaking your chocolate chip cookies with nuts and then allowing them to cool and set for an almost doughy, super-soft center, but of course this comes down to preference.
How I Store My Cookies with Pecans and Chocolate Chips
I usually only bake as many cookies as I want at a time, saving and freezing the rest of the dough. That way, I can bake fresh nutty chocolate chip cookies whenever I want!
To do so, shape the cookie dough so that they’re ready to bake and store them in a freezer-safe bag for up to 3 months.
You can bake them straight out of the freezer. Watch them closely and add a few extra minutes to the baking time if needed.
As for leftover already-baked cookies, I store them in an airtight container in the refrigerator where they’ll stay fresh for about 7 days.
Pro tip: To keep homemade cookies nice and chewy, you can store a piece of bread with them (perfect use for the end piece!). The bread creates a humid environment and keeps your cookies moist.
Baked cookies can also be frozen for up to a year!
Easy Chocolate Chip Pecan Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Baking Mat optional
- Large Cookie Scoop optional
Ingredients
- ½ cup softened unsalted butter
- 1 cup light brown sugar (tightly packed)
- 1 tablespoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup chocolate chip (dark, milk, or semi-sweet)
- ½ cup coarsely chopped pecans (shelled & halved)
Instructions
- Preheat the oven to 350°F and line a large baking sheet (I use an 18×26-inch) with parchment paper or a silicone mat.
- To a large mixing bowl, add the softened butter and sugar. Cream together with a hand mixer on high until well-combined and fluffy.½ cup softened unsalted butter, 1 cup light brown sugar
- Add the vanilla extract and egg and mix again to combine.1 tablespoon vanilla extract, 1 large egg
- Combine the flour, salt, and baking soda. Use a rubber spatula to scrape any dry ingredients stuck on the sides of the bowl into the dough.1 ¾ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda
- Set aside a handful of pecans and chocolate chips and fold the rest into your dough.¾ cup chocolate chip, ½ cup coarsely chopped pecans
- Use a large cookie scoop or 4 tablespoons of dough to shape your cookies. Make sure to leave room for spreading. I usually only bake 6 max at a time. Press the preserved chocolate chips and pecans into the top of the cookies sporadically.
- Bake on the top rack for 10-12 minutes. Allow them to cool and set before enjoying.
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them straight out of the freezer (you may need to add a few minutes).
Video
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