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Chocolate Chip Pecan Cookies

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Prep Time: 10 mins    Cook Time: 10 mins

5 from 2 votes

These chocolate chip pecan cookies are little balls of deliciousness! Made with chocolate chips and pecans, these wonderful cookies offer so much flavor in every bite. They smell incredible while baking and these gorgeous cookies are just so good!

An overhead shot of chocolate chip pecan cookies.
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This is an easy recipe since you just have to combine the ingredients. Use any kind of chocolate chips you want. I can never choose between dark, milk, or even white chocolate. But you know what? It doesn’t matter since you can use more than one kind when making cookies yourself at home.

The rich flavor and texture make these cookies ideal for any occasion. Enjoy them with a cup of coffee or pop a couple in a box lunch. With a recipe this quick and easy, who needs to make the trip to the bakery?

If you are in the mood for even more tasty pecan desserts, then you need to check out my pecan pie bars and this southern pecan pie, both of which are very easy to make as well.

Main Ingredients

The ingredients used to make chocolate chip pecan cookies spread out on a table.

If you are looking for the best way to make chocolate chip cookies try this recipe. The texture and flavor are both wonderful and I expect you already have most, if not all, the ingredients at home.

So, let’s take a look at the key ingredients for these amazing little cookies:

  • Sugar: For sweetness. I like to use both white and brown sugar for these cookies but you can pick one or the other if you prefer.
  • Chocolate chips: Chocolate goes so well with pecans. Use whatever kind of chocolate chips you prefer. Why not add a few extras too, if you love chocolate as much as I do! Bear in mind sweet or white chocolate chips will add more sweetness to the cookies, so reduce the amount of sugar a little if need be.
  • Pecans: For nutty goodness. These should be finely chopped before adding them to the cookie dough. If you feel like a change, chopped walnuts are also amazing in these cookies. I expect hazelnuts would also be really nice here.
  • Flour: Can’t make cookies without flour. Good old all-purpose flour is perfect for this recipe.
  • Baking soda: For texture. This ingredient helps the cookies to rise perfectly, so they are slightly chewy - perfect!
  • Eggs: A multipurpose ingredient. Eggs help bind the other ingredients together and they also encourage the cookies to rise, contributing to the perfect texture which melts in the mouth.

Instructions Overview

Beat the brown sugar with the butter in a bowl until fluffy, then you can add in the vanilla and eggs. Fold in the flour, baking soda, salt, and white sugar. Now you can mix in the nuts and chocolate chips.

Shape the dough into cookie dough balls using a cookie scoop or your hands. Arrange them on a parchment paper-lined baking sheet.

Bake them for 10 minutes or until the cookies are starting to turn golden on the top. Let them cool down then enjoy!

A stack of cookies on a cooling rack.

Common Questions

How should I store chocolate chip pecan cookies?

You can keep these cookies for up to a week in an airtight container in the refrigerator.

What is good to serve with them?

Cookies go with everything! If you love chocolate chip cookies as I do, you won’t be able to resist a second helping!

Are they freeze-able?

Absolutely. You can freeze the unbaked dough or you can freeze the cookies after baking them as long as they’re completely cold first. They should be good for 4 months or so.

Could I make these ahead?

Make these a couple of days ahead if you like. But don’t be surprised if they are all eaten in a day or so and you have to rustle up another batch!

What can I use instead of chocolate chips?

Prefer not to use chocolate chips? You could use chocolate chunks instead or try peanut butter chips or caramel chips for a completely different (yet totally delicious) result!

The inside of soft chocolate chip cookies with pecans.

Chopnotch Tips

  • Don’t be tempted to leave out the salt. It contrasts well with the sweet ingredients and makes the flavor really ‘pop’!
  • You can swap the vanilla extract for almond or coconut extract if you like. There are so many options you can even try a different flavor every time you make these.
  • If you want to prepare twice the dough and make your second batch later, bear in mind uncooked cookie dough should be kept well wrapped and refrigerated. Use it within 4 days.
Pecan cookies cooling on a cooling rack.

Chocolate chip pecan cookies are one of my favorite flavors. Whatever kind of cookies I make, I always come back to this wonderful recipe.

There is something perfect about the chocolate and pecan combination which I never get tired of! I just know you’re going to love these as much as I do!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Chocolate Chip Pecan Cookies

Try this easy cookie recipe and prepare your taste buds for the most delicious, chewy cookies you ever had.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 12 cookies

Ingredients

  • 1 cup unsalted butter, cut into small squares
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, large
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips, milk or dark chocolate
  • 2 cups pecans, chopped into fine pieces
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the butter, brown sugar, and white sugar into a large bowl and mix until fluffy. And then add the eggs and vanilla extract and mix well for about a minute while being sure to scrape the sides of the bowl.
  • Now fold in the flour, cornstarch, baking soda, and salt. And then fold in the chocolate chips and the chopped pecans.
  • Form the dough into small 5 ounce balls with your hands or use a cookie scoop and place them on the prepared baking sheet. Bake for 10 minutes or until the tops turn light golden brown. Then remove from the oven, let sit until cooled, and enjoy!
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Notes

  • Don’t be tempted to leave out the salt. It contrasts well with the sweet ingredients and makes the flavor really ‘pop’!
  • You can swap the vanilla extract for almond or coconut extract if you like. There are so many options you can even try a different flavor every time you make these.
  • If you want to prepare twice the dough and make your second batch later, bear in mind uncooked cookie dough should be kept well wrapped and refrigerated. Use it within 4 days.

Nutrition Facts

Calories: 575kcal (29%), Carbohydrates: 65g (22%), Protein: 6g (12%), Fat: 34g (52%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 74mg (25%), Sodium: 324mg (14%), Potassium: 141mg (4%), Fiber: 2g (8%), Sugar: 38g (42%), Vitamin A: 522IU (10%), Vitamin C: 1mg (1%), Calcium: 40mg (4%), Iron: 2mg (11%)
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course:
Dessert
cuisine:
American
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