Chocolate Chip Pecan Cookies
Posted Dec 06, 2024
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These chocolate chip pecan cookies are buttery, with crisp edges & chewy centers and bits of pecan and chocolate in every bite. They’re easy to make with simple ingredients & no chilling.
One of the most common questions I get asked on my famous chocolate chip cookie recipe is, “Can I add pecans?” Well, the answer is a resounding, “Yes!” So, I created this chocolate chip pecan cookies recipe just for you!
These cookies are our famous chocolate chip cookies, just with the added nutty crunch of pecans in the perfect chocolate to nut ratio.
Learn how to make pecan chocolate chip cookies and they’re certain to become one of your favorite cookies!
Chocolate Chip Pecan Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
- Pecans. use raw or toasted pecans.
How to Make Chocolate Chip Pecan Cookies
We’ll walk through this recipe together – and as always be sure to watch the video.
Begin by lining two baking sheets either with parchment paper or silicone baking mats.
Then, combine the dry ingredients (except for sugar) in a medium bowl.
Next, cream together the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.
Then, add the egg and vanilla and beat again.
Next, add the dry ingredient mixture to the wet ingredients and beat until incorporated.
Mix in the chocolate chips and pecans until they are evenly distributed throughout the dough.
Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough and roll them into balls. Repeat until all the dough is used.
Then, place them them evenly spaced on the prepared baking sheets.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
After 10 minutes, transfer the pecan chocolate chip cookies to a wire rack to cool completely.
Serve
Serve these chocolate chip pecan cookies slightly warm or room temperature.
They are a great addition to any holiday cookie or dessert tray, so be sure to check out our dessert recipes or Christmas cookie recipes.
Store
Once cooled, store chocolate chip pecan cookies in an airtight container at room temperature for 3-5 days.
Freeze
Or, you can freeze these cookies two ways:
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then freeze in a single layer in an airtight container for up to 2 months.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- Freeze baked cookies. To freeze baked pecan chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit at room temperature until thawed.
Chocolate Chip Pecan Cookies Recipe FAQS
Yes! You can double the recipe and it will make about 32 cookies.
Absolutely, you can add slivered almonds, chopped walnuts or cashews.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Chocolate Chip Pecan Cookies
Equipment
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup chocolate chips (5 oz)
- ½ cup pecans (coarsely chopped (2 oz))
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
- Add egg and vanilla and beat for 1 minute, or until light and fluffy.
- Add the dry ingredients and beat on medium speed until incorporated.
- Add the chocolate chip and pecans and stir until evenly distributed throughout the dough.
- Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool completely.
- Enjoy!
Video
Notes
- Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
- Pecans. use raw or toasted pecans.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- To thaw: let the cookies sit at room temperature until thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
