Name: Chocolate Chip Pecan Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups chocolate chips; 1 cup pecans, chopped

Chocolate Chip Pecan Cookies a classic cookie with a twist—chewy, buttery, and loaded with gooey chocolate chips and crunchy pecans for the perfect balance of textures and flavors. These chocolate chip pecan cookies bring together the rich taste of chocolate with the nutty crunch of pecans, creating a treat that’s both comforting and indulgent.

Why You’ll Love This Recipe

I absolutely love how these chocolate chip pecan cookies combine the best of both worlds. The buttery dough is soft and chewy with just the right amount of sweetness. The chocolate chips melt perfectly in each bite, while the chopped pecans add a satisfying crunch and an earthy richness that enhances the flavor. It’s an irresistible combo that satisfies every craving. Plus, the recipe is easy to make, and the cookies bake in no time, making it perfect for a quick snack or a delicious dessert for any occasion!

Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chocolate chips

1 cup pecans, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips and chopped pecans until evenly distributed throughout the dough.

Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 24 cookies

Variations

While I love this combination of chocolate chips and pecans, there are plenty of ways to mix things up. If you want to try a different nut, you can substitute the pecans with walnuts or almonds. For an extra twist, try adding dried fruit like cranberries or raisins for a sweet and tangy contrast to the chocolate. You can even switch up the chocolate chips, using white chocolate or dark chocolate chips for a unique flavor.

Storage/Reheating

These cookies store well at room temperature. I usually keep them in an airtight container, where they stay fresh for up to a week. If you want to keep them longer, you can freeze the dough before baking. Just scoop out the dough, freeze the scoops on a baking sheet, and then store them in a freezer-safe bag. When you’re ready to bake, you can bake them straight from the freezer (just add a couple of extra minutes to the baking time). If you have leftover baked cookies, I recommend reheating them in the microwave for about 10-15 seconds to get that warm, gooey feeling back.

Related Recipes:

Better Than Pecan Pie Cookies

FAQs

How do I make sure my cookies are chewy?

I find that the key to chewy cookies is not overbaking them. Keep an eye on them in the oven and remove them when the edges are golden brown, but the centers are still soft. This will ensure that they stay chewy once they cool.

Can I use salted butter instead of unsalted?

Yes, but if you do, I recommend reducing the amount of added salt in the recipe by about half to avoid making the cookies too salty.

Can I freeze the cookie dough?

Absolutely! I often freeze the dough to bake cookies later. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer the frozen dough balls to a zip-top bag or airtight container. When you’re ready to bake, you can bake them straight from frozen; just add an extra 1-2 minutes to the baking time.

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a chia egg. These will provide the binding you need without affecting the texture too much.

How can I make these cookies crispier?

If you prefer crispier cookies, you can flatten the dough balls slightly before baking and bake them a minute or two longer. The longer baking time will give them a firmer, crunchier texture.

Conclusion

These chocolate chip pecan cookies are a delightful treat that combines classic flavors with a bit of a twist. Whether you’re enjoying them with a cup of coffee or serving them at a party, they’re sure to be a hit. The combination of chewy texture, gooey chocolate, and crunchy pecans makes them an irresistible snack I can never get enough of!

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