Chocolate Chip Pecan Cookies are soft and chewy, loaded with a tender buttery crumble, melty chocolate chips, and a wonderful pecan crunch.
Hello there all of my wonderful friends!! I am in cookie mode around here. I like to give packages of cookies whenever I can over the holiday season. I think homemade gifts packed full of love are the best kind of gifts.
When we first moved to this area 2 years ago, we had several of our neighbors stop by to not only welcome us to the neighborhood – but they came with plates full of holiday goodies that I was so grateful for.
We were moving in over Thanksgiving weekend. I was not prepared to be doing holiday baking. So it was really nice to have some holiday cheer delivered with a nice warm welcome.
So now I like to be that person delivering my own cheer- in the form of cookies. These Chocolate Chip Pecan Cookies are PERFECT for that. They are easy to make, you can spread the batches between multiple recipients and they never seem to last long.
Now- you have to wait overnight for the dough. I like to take the butter out while I’m making dinner.
Then it’s nice & soft and I can whip up the dough in about 5 minutes after I’m done cleaning up the dinner mess. Then when I get up in the morning it’s ready for me to bake them. I find this is actually easier as long as I plan ahead.
Frequently Asked Questions About Chocolate Chip Pecan Cookies
Can I use other types of nuts instead of pecans?
Absolutely! While pecans are commonly used in this recipe, you can substitute them with other nuts such as walnuts, almonds, or macadamia nuts if you prefer. They just won’t be pecan cookies anymore.
How can I make sure my cookies are soft and chewy?
To achieve soft and chewy Chocolate Chip Pecan Cookies, try slightly under-baking them. Remove the cookies from the oven when they are just set but still a bit soft in the center. They will continue to firm up as they cool on the baking sheet.
Can I freeze Chocolate Chip Pecan Cookie dough?
Yes, you can freeze Chocolate Chip Pecan Cookie dough for later use. Shape the dough into individual cookie portions, place them on a baking sheet, and freeze until solid.
Then transfer the frozen dough portions to a resealable plastic bag and store them in the freezer. When you’re ready to bake, you can place the frozen dough portions directly on a baking sheet and bake for a slightly longer time.
Variations and Add-Ins
- Different Types of Chocolate: Try using different types of chocolate chips or chunks, such as dark chocolate, white chocolate, or even butterscotch chips, to vary the flavor profile of your cookies.
- Dried Fruits: Add dried fruits like cranberries, raisins, or chopped dried apricots for a sweet and tangy contrast to the richness of the cookies.
- Coconut Flakes: Fold in shredded or desiccated coconut for a tropical flair and extra texture.
- Sea Salt: Sprinkle a touch of coarse sea salt on top of the cookies before baking to create a sweet-savory balance that enhances the flavors.
- Espresso or Coffee Flavor: Add a teaspoon of instant espresso powder or finely ground coffee to the dough for a hint of coffee flavor that complements the chocolate.
- Cinnamon or Spices: Incorporate spices like cinnamon, nutmeg, or even a pinch of cayenne pepper for a unique and warming taste.
- Nutella or Peanut Butter Swirl: Add dollops of Nutella, peanut butter, or any other nut butter to the cookie dough and swirl it in for an extra layer of flavor.
- Oats or Granola: Substitute some of the flour with rolled oats or granola for a heartier texture and a nutty undertone.
- Caramel Bits: Stir in caramel bits for pockets of gooey caramel throughout the cookies.
- M&M’s or Candy: Replace or complement the chocolate chips with colorful M&M’s or chopped candy bars for a playful touch.
- Citrus Zest: Add a bit of grated lemon, orange, or lime zest to the dough for a refreshing citrusy kick.
- Sprinkles: For a festive twist, incorporate colorful sprinkles into the dough for a pop of color and fun.
Ingredients
- unsalted butter – softened
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- salt
- baking soda
- semi-sweet chocolate chips
- chopped pecans
Storage
Short-Term Storage (Up to 1 Week):
- Airtight Container: Allow the cookies to cool completely before storing them. Place them in an airtight container, separating layers with parchment paper or wax paper to prevent sticking. Store at room temperature in a cool, dry place.
Long-Term Storage (Freezing):
- Freezing Cookie Dough: If you want to freeze the cookie dough for later baking, shape the dough into individual portions (scoop or roll them into balls) and place them on a baking sheet. Freeze until solid, then transfer the dough portions to a resealable plastic bag or an airtight container. Label with the date. When you’re ready to bake, you can bake them from frozen; just add a few extra minutes to the baking time.
- Freezing Baked Cookies: To freeze baked Chocolate Chip Pecan Cookies, make sure they have cooled completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a resealable plastic bag or an airtight container, placing parchment paper between layers if needed. This prevents them from sticking together. Label with the date. To thaw, simply take out the desired amount of cookies and let them come to room temperature.
Kitchen Supplies You’ll Need
- Mixing Bowls
- Measuring Cups and Spoons
- Electric Mixer or Stand Mixer
- Wooden Spoon or Spatula
- Cookie Scoop
- Baking Sheets
- Cooling Rack
- Parchment Paper or Silicone Baking Mat
What to Serve With Chocolate Chip Pecan Cookies
- Ice Cream
- Milk or Hot Chocolate
- Coffee or Tea
- Whipped Cream
- Fresh Fruit
- Nut Butter
- Chocolate Sauce or Caramel Drizzle
- Cheese Platter
- Yogurt Parfait
- Other Baked Goods
- S’mores
How to Make Chocolate Chip Pecan Cookies
**Note – this recipe requires you to make the dough the day before
- Combine the butter with the granulated and brown sugar in a mixing bowl. Beat well, until creamy.
- Add the eggs and vanilla and mix until just combined.
- Slowly beat in the flour, salt & baking soda. Mix until well combined and creamy.
- Fold in the chocolate chips and the pecans.
- Cover the bowl and refrigerate overnight.
The Next Day
- Preheat the oven to 375 degrees
- Scoop tablespoon-size scoops of dough and roll them between your hands to round them out and then place them 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-12 minutes or until they are just golden around the bottoms.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to continue to cool.
- Store in an airtight container at room temperature.
Why do I need to chill the dough overnight?
Chilling cookie dough, including Chocolate Chip Pecan Cookie dough, overnight serves several purposes and can have a significant impact on the final quality of your cookies. Here’s why you might want to consider chilling the dough before baking:
- Flavor Development: Chilling the dough allows the flavors to meld together and intensify. The fats in the dough, such as butter, have more time to interact with the sugars and other ingredients, resulting in a richer and more complex flavor profile.
- Texture Improvement: Chilling the dough solidifies the fats in the dough, like butter. This means that when the dough is placed in the oven, the fat takes longer to melt. As a result, the cookies spread less during baking, leading to a thicker and chewier texture. Chilled dough also tends to produce cookies with a more consistent texture throughout.
- Reduced Spreading: If you want thicker cookies that hold their shape better, chilling the dough helps prevent excessive spreading during baking. This is particularly important when using mix-ins like chocolate chips and pecans, as they are less likely to sink to the bottom of the cookie when the dough is chilled.
- Enhanced Appearance: Chilled cookie dough usually leads to cookies with a more attractive appearance. The cookies tend to have a smoother surface and a more even color due to the controlled spreading during baking.
- Easier Handling: Chilled dough is firmer and easier to handle when forming cookie portions. It’s less sticky and less likely to stick to your hands or utensils, making the shaping process more convenient.
Pro Tips
*Baking note – do not put more uncooked dough on a hot baking sheet right out of the oven. This changes the way they bake. Keep the uncooked dough on a room-temperature sheet until ready to bake.
- Chill the Dough: Chilling the cookie dough, whether before or after portioning, helps develop flavor, improve texture, and control spreading during baking. Overnight chilling is ideal for the best results, but even a few hours can make a difference.
- Evenly-Sized Cookies: For consistent baking, use a cookie scoop or measure out the dough to ensure your cookies are roughly the same size. This helps them bake evenly and prevents some from overcooking while others undercook.
- Chocolate: Try these chewy cookies with milk chocolate chips, extra chocolate chips, or dark chocolate chips.
- Dough: Be sure to properly space your cookie dough balls on prepared baking sheets, cookie sheet, or baking trays and bake until you have slightly crispy edges for the best chocolate chip pecan cookies.
- Chilling: When chilling the dough for these gooey cookies, cover the bowl with plastic wrap.
- Mixing: When using a bowl of a stand mixer, be sure to use the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and mix the flour mixture on low speed.
- Flavor: With the crunchy pecans and richer flavor, this chocolate chip pecan cookie recipe is sure to be one of your favorite things to make.
For Best Results
- Use High-Quality Ingredients: Using high-quality ingredients, such as real butter, good-quality chocolate chips, and fresh pecans, can significantly impact the flavor and overall quality of your cookies.
- Measure Ingredients Correctly: Accurate measuring of ingredients is crucial in baking. Use dry measuring cups for dry ingredients (flour, sugar) and liquid measuring cups for wet ingredients (vanilla extract, eggs) to ensure precise measurements.
- Soften Butter Properly: If your recipe calls for softened butter, make sure it’s at the right temperature. Butter should be slightly softened, not melted. You should be able to press your finger into it without much resistance.
- Use Parchment Paper or Silicone Baking Mat: Line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking to the pan and makes clean-up easier.
- Proper Spacing: Leave enough space between cookie dough portions on the baking sheet to allow for spreading during baking. Usually, about 2 inches (5 cm) between cookies is sufficient.
- Monitor Baking Time: Keep a close eye on your cookies as they bake. The baking time can vary based on your oven and the size of the cookies. They are done when the edges are golden brown and the centers are just set.
- Under-Bake Slightly: To achieve a soft and chewy texture, consider under-baking the cookies slightly. They will continue to cook a bit on the baking sheet as they cool.
- Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from falling apart.
If you love this easy cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Chocolate Chip Pecan Cookies
Ingredients
- ¾ cup unsalted butter – softened (1½ – sticks)
- ½ cup granulated sugar
- ½ cup brown sugar light
- 2 large eggs
- 1½ tsp vanilla extract
- 2¼ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups semi-sweet chocolate chips
- ½ cup chopped pecans
Instructions
**Note – this recipe requires you to make the dough the day before
- Combine the butter with the granulated and brown sugar in a mixing bowl. Beat well, until creamy.
- Add the eggs and vanilla and mix until just combined.
- Slowly beat in the flour, salt & baking soda. Mix until well combined and creamy.
- Fold in the chocolate chips and the pecans.
- Cover the bowl and refrigerate overnight.
The Next Day
- Preheat the oven to 375 degrees
- Scoop tablespoon-size scoops of dough and roll them between your hands to round them out and then place them 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-12 minutes or until they are just golden around the bottoms.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to continue to cool.
- Store in an airtight container at room temperature.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar says
They look amazingly delicious!
Mitzi says
these look amazing!! I love all things pecan, so can’t wait to try 🙂
Linda says
I love chocolate Chip cookies. These look awesome. When I saw my in box yesterday I thought you had been very busy! Making progress on our computers causes all kinds of issues. Not to worry. We were all happy it wasn’t us. :-).
Linda