Pecan and Chocolate Chip Cookies are a chewy cookies packed full of crunchy pecans and rich chocolate chunks. Each bite is a perfect combination of textures and flavors that will keep you coming back for more!
Pecans are a staple flavor of fall and chocolate chip cookies are staple dessert of life in general. Putting those two together seems like an obvious choice that comes with delicious results! These pecan cookies are a great fall cookie for your holiday dessert tables or for a yummy treat to have at home. If you want another fall dessert take a look at my Pumpkin Meringue Pie.
If you're looking for more tasty cookie recipes try out these Chocolate Chip Caramel Cookies, Dairy Free Oatmeal Cookies, or Peanut Butter Blossoms.
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Why You'll Love This Recipe
- The pecan and chocolate flavor combination is so tasty. Find more of these flavors in my Turtle Macarons.
- You get a nice crunch from the pecans while the chocolate is smooth and the cookies are chewy. Much like my Strawberry Crunch Cookies!
- This is a simple twist on classic chocolate chip cookies.
- Pecans are a fall staple! You can get more pecans in my Mini Pecan Pie Recipe.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. Find the same delicious chocolate puddles in my Chocolate Chip Banana Bread!
- I roughly chopped the pecans so you get pieces in every bite. I also use pecans in my Pecan Pie Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add caramel and a sprinkle of salt to the cookies to make salted caramel pecan cookies. Caramel chocolate is a match made in heaven!
- Reduce the amount of chocolate and pecans and add oatmeal for pecan chocolate chip oatmeal cookies.
- To make brown butter chocolate cookies brown the butter before making the cookie dough. I also use brown butter in these Brown Butter Donuts.
- Bourbon chocolate and bourbon pecan are wonderful flavors! Add a splash of bourbon to the cookies to make these cookies a bit boozy. Try my Eggnog Mini Cheesecakes for another boozy dessert.
- Throw in some shredded coconut for coconut pecan chocolate chip cookies. I also use coconut in my Chocolate Caramel Coconut Macaroons.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
STEP 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 5: Mix in the chocolate and the pecans. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 6: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 8: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 9: Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Pecan and Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Pecan and Chocolate Chip Cookies
Ingredients
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (255 grams) chocolate chopped or chocolate chips
- 1 ½ cups (171 grams) pecans chopped
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Mix in the chocolate and pecans
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Chill your cookie dough. I know skipping this step is tempting but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
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