Name: Chocolate Chip Pecan Cookies
Prep time: 15 min
Total time: 165 min
Ingredients: 2 3/4 c all-purpose flour ((340 g)); 1 tsp cornstarch; 1 tsp baking soda; ½ tsp sea salt; 1 cup unsalted butter, melted (2 sticks) (slightly cooled); 1 c light brown sugar; 3/4 c sugar; 2 large eggs; 1½ tsp vanilla; 1½ c chopped pecans; 2 c chocolate chips

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These irresistibly soft and chewy Chocolate Chip Pecan Cookies are a perfect option when a cookie craving hits. Only about 15 minutes to prep filled with toasted pecans and all the chocolate chips. A new family favorite cookie you will love!

Chocolate chip pecan cookies on parchment with chips and pecans surrounding.

There is NOTHING that beats a freshly baked chocolate chip cookie. These pecan chocolate chip cookies are a delicious soft and chewy cookie with some extra crunch and a sweet salty nuttiness thanks to the toasted pecans.

We love our chocolate chip cookies around here, so check out my small batch version as well as these peppermint chip cookies for other delicious treats!

Why You Will Love These Chocolate Chip Pecan Cookies:

They are super soft and chewy. The chewiness comes from melting the butter and then chilling the dough after prepared. Corn starch helps with softness and gives them some extra lift. And plenty of brown sugar gives these cookies moisture for the perfect soft and chewy cookie.
A simple twist on everyone's favorite cookie. Nothing wrong with the classic, but if you are craving something a little more, adding toasted pecans makes for a sweet and slightly salty, crunchy cookie that you will love.
These cookies are LOADED! All the chocolate chips and big chunks of toasted pecans. If you like your cookies packed with extras, these chocolate chip pecan cookies are going to be a big hit!
Freezer friendly. You can easily freeze the dough or the cookies--your choice! That helps for later when a chocolate chip cookie craving comes on strong.

Recipe Ingredients:

pecans: raw pecans are ideal. Pecan halves or chopped pecans are best. You can chop the halves into smaller pieces. I highly recommend toasting the pecans for the best cookies possible.
butter: unsalted is what I used. Salted will work, just lessen the amount of salt you add to the cookies by half.
sugars: regular granulated sugar and light brown sugar.
eggs: large eggs, at room temperature for best results
vanilla: use vanilla extract versus imitation vanilla if possible for the boldest flavor.
flour: all purpose flour, measured by weight if possible, or spooned and leveled
baking soda: make sure it's fresh for the best cookies
sea salt: my preference over table salt, but either will work
corn starch: this adds a softness to these pecan chocolate chip cookies. If possible, don't skip this. However, the cookies will still work if you don't have any
chocolate chips: I prefer semi-sweet but your favorite chocolate chips are fine!

Toasted pecans, chocolate chips and cookie dough in the bowl.

Step-By-Step Instructions:

The key to these chocolate chip pecan cookies is all in the pecans. Take about 5 minutes to toast them up for a richer flavor that goes beyond just tossing a scoop of pecans into your cookies. In a nonstick skillet, heat the pecans for about 4-5 minutes, or until they become fragrant. Don't overcook them as they will still cook more in the oven. You can sprinkle a bit of sea salt over the pecans if desired. Set them aside to cool.
While toasting the pecans, melt the butter. Allow it to cool for about 5 minutes or so, just make sure it's not super hot. Whisk together the flour, salt, corn starch, and baking soda in a small bowl and set aside.
Combine the melted butter, sugar and brown sugar in a mixing bowl and. Use an electric mixer to beat the ingredients until smooth and incorporated. Add in the eggs and vanilla and beat to combine.
Slowly add in the flour mixture and stir until incorporated. You can use a hand mixer or stir here but I find the mixer to be much easier.

Melted butter, eggs and sugar mixed in mixing bowl.

Stir in the chocolate chips and toasted chopped pecans. From here, you will need to chill the dough for at least 30 minutes but ideally at least 2 hours.

If you are only have time to chill for 30 minutes, you can add an extra ¼ cup of flour for less spreading, so that would make the cookies 375 grams versus the 340. I still find these come out much better chilled much longer to allow the melted butter to solidify once again.

Chocolate chip pecan cookie dough in glass mixing bowl with wood spoon.

If you are able to chill the chocolate chip pecan cookie dough for long enough, you will want to scoop them and roll them into balls with a 1 ½ tablespoon cookie scoop. I like to roll them into balls versus just scooping as they will spread a bit less and come out thicker and chewier. If the dough is too warm to roll, you can chill the bowl of dough for about 30 minutes before rolling into balls.

You can top the balls of dough with more chips and pecans if desired. I personally think there is no such thing as too many chocolate chips. Ever.

Once the dough has chilled thoroughly, remove them from the refrigerator and allow to soften for about 5-10 minutes before baking. Arrange on a parchment lined cookie sheet about 2 inches apart. Bake for about 9-12 minutes or until the edges begin to become slightly golden. The center may look a bit too soft, but they will be just fine and continue to set a bit on their own.

Scooped chocolate chip pecan cookie dough on cookie pan.

Allow the baked cookies to cool for about 3 minutes before transferring to a cooling rack to cool completely.

One the cookies are cooled, enjoy! (But also, everyone knows that we all burnt our mouth not being able to wait to take a bite, right?!)

Chocolate chip pecan cookies on parchment lined cookie sheet.

Recipe Notes:

I recommend weighing your flour for best results. If you don't have a scale, stir the flour to aerate before measuring. Then spoon the flour into your measuring cup and level with a knife. Don't scoop your measuring cup straight into the flour as this can cause you to measure much more flour than needed and your cookies will not spread and be dry.
Make sure your baking soda is fresh. Expired or baking soda that isn't fresh can cause flat cookies and no one wants that! Test your baking soda using this method.
Because these chocolate chip pecan cookies use melted butter, chilling is a MUST. The wait will pay off in the end as the melted butter is a big reason for the chewy texture. If you don't chill the dough, they will definitely spread.
It is better to under bake these cookies. If you are worried about the cookies being too soft on top, you should be okay pulling them out once the edges become golden. The cookies still bake slightly even when pulled from the oven.
To date, I have not tested this recipe with a gluten free flour. However, I have had lots of luck with King Arthur's and Bob's Red Mill 1:1 gluten free baking flour in other cookie recipes.

Storage Instructions:

These pecan chip cookies will stay fresh in an air tight container for about 4-5 days. Adding a slice of white bread to your air tight container can help keep them at their softest.

To freeze, make sure the cookies are completely cooled and then freeze in a freezer safe container for up to 3 months.

To freeze the cookie dough:

Spoon and roll into balls. Line evenly on a plate or tray to allow the dough to flash freeze. After about 2 hours, transfer to a freezer safe sealed container. Store the cookie dough for up to 3 months.

Allow the dough to completely thaw before baking or bake frozen and add about 1-2 minutes at the most to baking time if baking frozen cookie dough. Mine cooked perfectly in just over 12 minutes.

Chocolate Chip Pecan Cookie Variations:

These cookies are amazing as is, but here are some other ways to vary them:

vary the chocolate chips. Use dark or milk chocolate or add in some chopped chocolate for an elegant look.
stir in a teaspoon of espresso powder for a mocha flavor cookie
Toss in some M&Ms. If you are looking to make these pecan chip cookies more festive, red and green are great during the holidays!
Add a few tablespoons of sprinkles
dried cranberries or raisins are also great