These pecan chocolate chip cookies are crispy, chewy, and ready in under 30 minutes! Each cookie is packed full of rich pecans and melted chocolate, making them the perfect easy dessert.
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Chocolate chip pecan cookies are basically an elevated chocolate chip cookie. Think crispy edges and gooey middles loaded with crunchy pecans and topped with flaky salt.
I based these pecan chocolate chip cookies off one of my favorite treats from the local co-op. One of my favorite things to do when out by myself or on a date with one of the kids is to stop at their bakery and pick out a treat.
Everything is made from scratch, they list all the ingredients on the sign, and most of it is organic. As much as I love a good two dollar cookie, I'm pretty happy that I can now make them at home for a fraction of the price.
Ingredients
- Butter
- Dark brown sugar
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Baking powder
- Baking soda
- Pecan halves
- Semisweet chocolate chips
- Flaked sea salt, optional
How to make chocolate chip pecan cookies
- Combine butter and sugars in a stand mixer until fluffy. Add the egg and vanilla and beat just until combined. Add the flour, baking powder, and baking soda and beat again until just combined. Fold in pecans and chocolate chips.
- The dough can be baked immediately or covered and chilled in the refrigerator for up to 72 hours.
- When ready to bake, preheat the oven. Scoop balls of dough onto a lined baking sheet and sprinkle with flaked sea salt if desired. Bake cookies until just beginning to brown around the edges.
- Remove from the oven and allow to cool on the pan for 5 minutes before removing to a cooling rack to cool completely.
Top tips
How to get perfectly round cookies
I use a medium sized cookie scoop (affiliate link) to make sure all my cookies are about the same size, and this helps them to be more round as well. If you want perfectly round cookies, grab a biscuit cutter or upside down glass larger than your cookie.
When your cookies come out of the oven, place the cutter around the cookie and move it in a circular motion, allowing the sides of the cookie to slide against it and make it into a perfect circle.
How to know when your cookies are done
This recipe is best baked by time, rather than sight. The cookies will still appear underbaked on the top when you pull them out of the oven, but should solidify as they cool.
Since all ovens are different, bake your first batch for 13 minutes, allow them to cool, and then adjust the baking time as needed for future batches. You want your cookies to be soft but still hold together when you pick them up after cooling.
How to store pecan chocolate chip cookies
Allow your cookies to cool completely, then store at room temperature in an airtight container for up to 4 days. They stay surprisingly soft for a cookie! Cookies can also be frozen in a freezer zip top bag for up to 6 months.
Tips for customizing
- Swap the chocolate chips for dark chocolate, white chocolate, peanut butter, or any favorite combination of baking chips
- For gluten-free cookies, use all purpose gluten-free 1-to-1 baking flour
- Swap the pecans for another type of nut, like walnuts or hazelnuts
- Bake into bars. I haven't tested this, but would guess that in a 9×13 pan you should test for doneness around 25 minutes.
FAQ
While it is not necessary to chill the dough, the dough can be covered and chilled for up to 72 hours if you are making this recipe ahead of time. Chilling the dough will improve the flavor of the finished cookies.
Yes! Portion the cookies using a cookie scoop, the place the balls of cooke dough in a freezer safe bag. The dough can freeze for up to 6 months.
When you're ready to bake, let the cookie dough sit at room temperature for 20-30 minutes before baking. You can also bake straight from frozen, but they will need a couple extra minutes in the oven, so make sure to keep an eye on them while they bake!
Most bakers swear by unsalted butter for baking cookies. I don't usually have unsalted butter on hand and usually use salted.
You can use either, just keep in mind that if you use unsalted butter you'll want to add some salt to the dough yourself (up to 1 teaspoon), and if you use salted butter you will only need to add a pinch or maybe none at all.
More cookie recipes
- Buttery Bourbon Cherry Cookies
- Christmas Cut Out Cookies
- Nutmeg Ginger Apple Snaps
- Peanut Butter Blossoms
- Single Vegan Chocolate Brownie Cookie
- Vegan Chocolate Chip Cookie for One
- Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Giant Ginger Cookies with Icing
- Whole Wheat Chocolate Fudge Cookies
- Chocolate Chocolate Chip Cinnamon Sandwich Cookies
- Spicy Pistachio and Chocolate Shortbread Cookies
- Peanut Butter Pretzel Cookies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pecan Chocolate Chip Cookies
Ingredients
- 10 tablespoons butter, softened
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cup unbleached all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pecan halves, roughly chopped
- ¾ cup semisweet chocolate chips
- Flaked sea salt, optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars until fluffy.
- Add the egg and vanilla and beat just until combined.
- Add the flour, baking powder, and baking soda and beat again until just combined.
- Using a rubber scrapper or wooden spoon, fold in pecans and chocolate chips.
- The dough can be baked immediately or covered and chilled in the refrigerator for up to 72 hours.
- When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat. Scoop balls of dough onto the baking sheet and sprinkle with flaked sea salt if desired.
- Bake cookies 13-16 minutes (it will take a little longer if the dough has been chilled) or until just beginning to brown around the edges.
- Remove from the oven and allow to cool on the pan for 5 minutes before removing to a cooling rack to cool completely.
Catherine says
Dear Lindsay, I think we have all been there. Some days just don't work out the way we planned...in fact, that is what today was like for me!
These cookies are a nice treat for days like today...they look beautiful and loaded with so many wonderful flavors. I love the sweet and salty combo. Have a wonderful evening dear. xo, Catherine
Lily Lau says
Thanks for sharing these cookies with us, and for finding some of your precious time to cook them!