Elevate your chocolate chip cookies to the next level with some nuts. These chocolate chip pecan cookies are a wonderful treat that never lasts long.
These chocolate pecan cookies never last long around here. Made with chopped pecans and semisweet chocolate, these cookies are a fall favorite (but we see them year-round).
The nuts come out almost toasted in flavor, and when you pair that with the soft and chewy cookies and rich chocolate, every bite is a winner.
Make sure to check out some of our other chocolate chip cookies like Chocolate Chip Cookies Without Eggs, Honey Chocolate Chip Cookies, Oreo Chocolate Chip Cookies, and Chocolate Chip Cookies Without Brown Sugar.
Why This Recipe Works
- They can be a seasonal favorite. Cookies are welcomed all year long, but these cookies are especially welcomed in the fall/winter thanks to the toasted pecan flavor in every cookie.
- There's no dough chilling required! This recipe comes together very quickly, and in just minutes, you can go from measuring flour to eating a warm cookie fresh from the oven because we don't need to chill the dough in between!
- Simple ingredients. We can make these delicious cookies using basic pantry staple ingredients like flour, egg, baking powder, and sugar. Any necessary shopping should be minimal, assuming you've got some of these things on hand already.
Flour- The gluten structure and base of this recipe is all-purpose flour.
Cornstarch- This will help to soften the cookies as they bake, creating a better texture.
Leavening agents- You will need both baking powder and baking soda to help these cookies puff up and spread as they bake.
Salt- This is a natural flavor enhancer.
Butter- For added richness and fats use butter. You can use salted or unsalted butter.
Sugars- You'll want to use both brown sugar as well as granulated sugar for this recipe.
Vanilla- This is a flavor enhancer.
Egg- For added richness and good binding with the dough, you'll need an egg.
Chocolate chips- Use some semi-sweet chocolate chips so there's plenty of flavor in every cookie.
Pecans- Chopped pecans give the cookies the perfect amount of crunch and flavor in every bite. You can chop them yourself or buy them chopped from the grocery store's baking aisle.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make chocolate chip pecan cookies with these simple step-by-step instructions:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or spray with nonstick cooking oil and set aside.
Add the butter and sugars to a large mixing bowl.
Cream together on high speed until light and fluffy, using an electric mixer.
Add in an egg.
Mix together to combine.
Add in the baking soda, baking powder, salt, and cornstarch.
Mix until combined.
Add in the flour.
Mi until just combined and no flour streaks remain. Do not overmix.
Add in the chocolate chips and chopped pecans.
Fold together to distribute evenly.
Scoop the dough into 2 tablespoon-sized balls. Place onto the prepared baking sheet.
Bake in the oven at 350F for 13-15 minutes or until the edges look set and the tops are no longer glossy. The cookies will look puff and underbaked.
Immediately top with additional chocolate chips and pecan pieces if desired.
Let cool completely on the baking sheets (or for a minimum of 10 minutes before transferring to the wire cooling rack). The cookies will set as they cool.
Serve and enjoy!
🍴 Recipe Tips
Let the chocolate chip and pecan cookies cool on the pan for at least 10 minutes. 30 minutes is much better. The longer they sit on the pan, the more they set and finish cooking. They also retain better texture.
Your chocolate chip cookies should look soft in the center but set around the edges. The tops should no longer look glossy. This is how to avoid overcooked cookies, as they will finish the cooking process as they cool on the baking sheets.
⏲️ Make Ahead Instructions
You can prepare the cookie dough for this chocolate chip pecan cookies recipe and keep it in the fridge in a covered container for up to 2 days in advance.
If stored in an airtight container at room temperature, these cookies can last up to a week! You can also choose to freeze them for longer storage (3 months).
Brown sugar adds moisture thanks to the molasses and adds a deeper flavor as well. This means that the cookies can come out chewier and tastier every time.
Room temperature eggs work best for blending seamlessly into the dough, but you can use cold eggs and be just fine. Chilled or colder ingredients often help cookies to spread less as they bake.
If you're using colder butter, that's okay! It just means that you'll need an extra minute or two to blend the butter before adding in the sugar and other ingredients. Fridge cold butter is something I personally prefer in my cookies.
More great cookies recipes to check out soon
- Flourless Double Chocolate Chip Cookies
- Elf Sized Cookies
- Chocolate Halloween M&M Cake Mix Cookies
- Peanut Butter Butterfinger Cookies
Chocolate Chip Pecan Cookies
- 1 ½ cups All purpose flour ($0.12)
- 1 teaspoon Cornstarch ($0.01)
- ½ teaspoon Baking powder ($0.01)
- ½ teaspoon Baking soda ($0.01)
- ½ teaspoon Salt ($0.05)
- ½ cup Unsalted butter, softened ($0.75)
- ½ cup Brown sugar ($0.18)
- ½ cup Granulated sugar ($0.11)
- 1 teaspoon Vanilla extract ($0.02)
- 1 large Egg, room temp ($0.08)
- ½ cup Chocolate chips ($0.45)
- ½ cup Pecans, chopped ($0.41)
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or spray with nonstick cooking oil and set aside.
- Add the butter and sugars to a large mixing bowl.
- Cream together on high speed until light and fluffy, using an electric mixer.
- Add in an egg.
- Mix together to combine.
- Add in the baking soda, baking powder, salt, and cornstarch.
- Mix until combined.
- Add in the flour.
- Mi until just combined and no flour streaks remain. Do not overmix.
- Add in the chocolate chips and chopped pecans.
- Fold together to distribute evenly.
- Scoop the dough into 2 tablespoon-sized balls. Place onto the prepared baking sheet.
- Bake in the oven at 350F for 10-12 minutes or until the edges look set and the tops are no longer glossy. The cookies will look puff and underbaked.
- Immediately top with additional chocolate chips and pecan pieces if desired.
- Let cool completely on the baking sheets (or for a minimum of 10 minutes before transferring to the wire cooling rack). The cookies will set as they cool.
- Serve and enjoy!
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