Chocolate Chip Pecan Cookies are a soft and chewy cookie that's loaded with sweet chocolate chips and crunchy pecans. It's the perfect balance of flavors in every bite!
Chocolate Chip Pecan Cookies are the best recipe to experience the ultimate flavor combo! Baking these cookies is a breeze - just whip up the dough, toss in those chocolate chips and pecan bits, and watch the magic happen in the oven. Top with sea salt for an extra special treat.
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For more delicious cookie recipes be sure to check out my Raspberry Cheesecake Cookies and my Lemon Curd Cookies. And if you love pecans, don't miss this Pecan Bourbon Banana Cake or these Caramel Chip Pecan Bars.
You'll Love Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies are a delicious and flavorful cookie with the perfect balance of flavor and texture. The combination of chocolate chips and pecans are perfect in this recipe.
Ready to take you regular chocolate chip cookies next level? Chocolate and pecans together create a match made in cookie heaven. These chewy chocolate chip pecan cookies are wonderfully soft and chewy.
This recipe is beginner friendly and straightforward. This chocolate chip pecan cookie recipe just might become your new favorite version of the classic chocolate chip cookie.
You'll love that you can make the dough ahead of time and freeze or refrigerate until you're ready to bake. Plus, these cookies stay soft for days!
So, if you love a nutty chocolate chip cookie, be sure to give these best Chocolate Chip Pecan Cookies a try. You're going to love them.
Ingredients and Variations
- All-purpose flour: Use regular all purpose flour for this recipe.
- Baking soda: Make sure you are using baking soda and not baking powder.
- Salt: Kosher salt is the best for baking. Top off the baked cooked with sea salt for extra flavor.
- Unsalted butter: Use unsalted room temperature butter for best results.
- Granulated sugar: Classic white sugar is the used in addition to brown sugar.
- Brown sugar: Gives the cookies a hint of caramel flavor.
- Eggs: Two large eggs bind the dough together and add structure.
- Vanilla extract: A touch of vanilla adds great flavor
- Chocolate chips: You can use semisweet chocolate chips, milk chocolate chips, or even dark chocolate chips for this recipe.
- Chopped pecans: Chopped pecans make this recipe extra special, but can substitute whatever nuts you have such as walnuts or peanuts.
How To Make Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies comes together fast and are sure to be your new favorite cookie. Start by preheating your oven and line a baking sheet with parchment paper; set aside.
Step 1: mix dry ingredients
In a medium bowl, whisk together cups all-purpose flour, baking soda, and salt.
Step 2: mix wet ingredients
In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition. Then, beat in vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Step 3: add in chocolate chips and pecans
Stir in the semi-sweet chocolate chips and chopped pecans.
Step 4: bake
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart. You can press on additional chocolate chips and pecan at this time.
Bake cookies in the preheated oven for 10-12 minutes or until crispy edges form and they are lightly golden brown and the centers are set.
Remove from oven and sprinkle with a bit of sea salt. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
Make sure your butter is properly softened before mixing. Take it out of the refrigerator and let it sit at room temperature for about 30 minutes.
If you have the time, consider chilling the chocolate chip pecan cookie dough in the refrigerator for at least 1 hour or overnight. Chilled dough spreads less during baking, resulting in thicker, chewier cookies.
Give your cookie dough balls enough space on the baking sheet to spread out while baking. About 2 inches apart is ideal.
For extra the ultimate cookie, sprinkle the top of the cookies with a sprinkle of sea salt and extra chocolate chips.
Frequently Asked Questions
If your cookies turned out flat and spread too much, it could be due to several reasons. Using melted butter instead of softened butter, too much sugar, or an inadequate amount of flour can cause the cookies to spread excessively.
Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. they should stay fresh for about 3-4 days.
Absolutely. Layer the cookies with parchment paper in an airtight container or freezer bag. They can be frozen for 2-3 months.
Yes, you can. Scoop individual portions onto a baking sheet, freeze, and then transfer to a container or bag. Thaw and bake as needed.
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Chocolate Chip Pecan Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (one and a half sticks)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat together the butter, white sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Gradually add the flour mixture to the mixing bowl, mixing until just combined. Stir in the chocolate chips and chopped pecans.
- Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure your butter is properly softened before mixing. Take it out of the refrigerator and let it sit at room temperature for about 30 minutes.
- If you have the time, consider chilling the cookie dough in the refrigerator for at least 1 hour or overnight. Chilled dough spreads less during baking, resulting in thicker, chewier cookies.
- Give your cookie dough balls enough space on the baking sheet to spread out while baking. About 2 inches apart is ideal.
- For extra the ultimate cookie, sprinkle the top of the cookies with a sprinkle of sea salt and extra chocolate chips.
- Storing: Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. they should stay fresh for about 3-4 days.
- Freezing: Layer the cookies with parchment paper in an airtight container or freezer bag. They can be frozen for 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tiffany
I've never added pecans to my chocolate chip cookies before finding this recipe! Its a hit! We may never go back to our old ways! Thank you
Shelby
Love the tender crunch of pecans in a chocolate chip cookie. This is a delicious, simple recipe!
Elisa
Love this Chocolate Chip Pecan Cookies recipe, love the combinations of ingredients. Will make it with my kiddos soon. Thanks for sharing 🙂
Kim
These cookies were so moist and delicious, and the texture the pecans added was divine. Such a yummy recipe.
So happy you enjoyed them 🙂
Chenee
I love the combination of chocolate chips and pecans. These cookies were incredibly delicious.