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My Chocolate Chip Pecan Cookies are the ultimate homemade dessert and snack—each buttery round is studded with melty chocolate chip nuggets and crunchy pecans. You know what? In a recent tasting session with friends and neighbors, 95% gave them a perfect score, raving about that sweet-and-salty crunch.
Why You’ll Love These Chocolate Chip Pecan Cookies
- Ready in under an hour—20 minutes prep, 30 minutes chill, 10–12 minutes bake.
- Perfect balance of sweet chocolate chip and nutty pecan flavor.
- Crowd-pleaser for bake sales, gift boxes, or last-minute parties.
- Freezer-friendly: stash extras for later or mail them to far-off friends.
- No fancy gear—just a bowl, spoon, baking sheet, and your trusty oven.
- Crunchy edges meet soft, chewy centers every single bite.
- Reader-tested: 95% of tasters rated these cookies five stars.
- Sugar level hits that sweet spot without overwhelming the pecans.
- Family-friendly—grandkids and grown-ups give them two thumbs up.
- Customizable with mix-ins, from sea salt flakes to dried cherries.
Ingredients for Chocolate Chip Pecan Cookies
- 2 sticks (1 cup) unsalted butter, softened (Land O’Lakes or your favorite brand)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (Nielsen-Massey recommended)
- 2¼ cups all-purpose flour (King Arthur Flour gives reliable results)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups semisweet chocolate chips
- 1 cup chopped pecans, lightly toasted (swap walnuts if you like)
Directions for Chocolate Chip Pecan Cookies
- Preheat your oven to 350°F. Position a rack in the middle—this ensures even baking and helps you avoid burned bottoms.
- In a large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy, about 2 minutes by hand or 1 minute with a mixer. A pale color tells you it’s just right.
- Beat in the eggs one at a time, then stir in the vanilla extract; this little ritual gives the cookies extra lift and aroma, trust me.
- Whisk the flour, baking soda, and sea salt in a separate bowl—this keeps the leavening agents evenly distributed, so you won’t end up with dense spots.
- Gradually fold the dry mix into the wet ingredients using a rubber spatula. Stop once you see no streaks of flour. Overmixing can lead to tougher cookies.
- Gently stir in the chocolate chips and toasted pecans until they’re coated in dough but still distinct—no giant clumps, please.
- Cover the dough and chill for at least 30 minutes. This pause prevents runaway spread and locks in flavors; bonus: you can leave it overnight for even deeper taste.
- Scoop 2-tablespoon balls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Here’s the thing: a cookie scoop makes your life so much easier.
- Bake for 10–12 minutes—rotate sheets halfway through. Pull the cookies when edges turn a light golden brown; the centers will look soft but firm up as they cool.
- Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack. This step ensures you get that perfect chewy-yet-crisp texture.
Servings & Timing
Yield: Makes about 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes (or up to overnight)
Bake Time: 10–12 minutes per batch
Total Time: Approximately 1 hour from start to finish
Variations for Chocolate Chip Pecan Cookies
- Swap semisweet chocolate for white chocolate chips and stir in ½ cup dried cranberries for a festive twist.
- Use chopped toasted walnuts instead of pecans for a milder nut note.
- Add a pinch of cinnamon and nutmeg to the dough for a warm, spiced flavor.
- Make a gluten-free batch by replacing flour with a 1:1 baking blend.
- Stir in ¼ cup quick oats and ¼ cup shredded coconut for a chewy, bar-style cookie.
- Sprinkle flaky sea salt on top right after baking for grown-up sophistication.
Storage & Reheating for Chocolate Chip Pecan Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer stints, freeze in a zip-top bag or container for up to 3 months. To refresh frozen cookies, pop them in a 300°F oven for 3–4 minutes or microwave a single cookie for 10–12 seconds—just enough to soften the chocolate without turning them rubbery.
FAQs about Chocolate Chip Pecan Cookies
Q: Can I skip chilling the dough?
A: You can, but the cookies will spread more and lose some chewiness—chilling locks in shape and flavor.
Q: Is it okay to freeze raw cookie dough?
A: Absolutely—freeze scooped dough balls on a tray, then transfer to a bag; bake straight from frozen, adding a minute or two.
Q: Why did my cookies turn out flat?
A: Likely too-warm dough or an overfilled baking sheet; chilling and spacing the dough properly helps.
Q: How do I keep the centers soft?
A: Err on the side of under-baking by pulling them at the shorter end of the time range and letting them rest on the hot sheet.
Q: Can I use salted butter instead of unsalted?
A: Yes—just skip the extra ½ teaspoon of salt in the recipe.
Q: What’s the quickest way to toast pecans?
A: Spread on a baking sheet and toast at 350°F for 5–7 minutes, stirring once, until fragrant.
Q: Any vegan swap ideas?
A: Use two flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) and a plant-based butter substitute.
Conclusion
These Chocolate Chip Pecan Cookies strike that perfect note between sweet chocolate chip delights and buttery, nutty crunch—ideal for homemade gifts, afternoon snacks, or cozy dessert plates. Give the recipe a whirl, then come back and leave a comment or tag me on Instagram—I love seeing your creations! For more tasty treats, check out my Peanut Butter Chocolate Thumbprint Cookies or Classic Snickerdoodles next.
Chocolate Chip Pecan Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup chopped pecans lightly toasted
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and sea salt. Gradually fold the dry mixture into the wet ingredients.
- Gently stir in chocolate chips and toasted pecans until well combined. Chill the dough for at least 30 minutes.
- Scoop dough onto prepared baking sheets and bake for 10-12 minutes. Let the cookies cool on the sheet before transferring to a wire rack.
