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.
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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, kind of like our Butterscotch Chocolate Chip Cookies).
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 Honey Chocolate Chip Cookies and Oreo Chocolate Chip Cookies.
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💛 Why You'll Love This Recipe
- 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. These cookies would make a wonderful addition to the holiday cookie exchanges with some seasonal Cranberry Pecan Shortbread Cookies showing up to lend some support.
- 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.
🛒 Ingredients
Cornstarch- This will help to soften the cookies as they bake, creating a better texture. We use cornstarch in a lot of our cookie recipes like our Birthday Cake Stuffed Cookies and Chocolate Chip Cookies Without Eggs.
Leavening agents- You will need both baking powder and baking soda to help these cookies puff up and spread as they bake.
Chocolate chips- Use some semi-sweet chocolate chips so there's plenty of flavor in every cookie. If you still have some leftover, try this Chocolate Chip Loaf Cake or our Single Chocolate Chip Cookie Recipe!
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. If you want more pecan recipes be sure to check out my Rolo Turtle Fudge.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Swap the pecans: Pecans are the most expensive ingredient. Use walnuts, almonds, chocolate chips only, or skip nuts entirely to save $1-$2 per batch.
Stretch the dough: Make slightly smaller cookies (1-1.5 tablespoons) to get more servings at the same cost.
Use fewer chocolate chips: Reducing the amount to ⅓ cup still gives great flavor while lowering the total recipe price.
🥄 Instructions for Chocolate Chip Pecan Cookies
Step 1: Preheat the oven to 350 degrees F.
Step 2: Line a baking sheet with parchment paper or spray with nonstick cooking oil and set aside.
Step 3: Add the butter and sugars to a large mixing bowl (Image 1).
Step 4: Cream together on high speed until light and fluffy, using an electric mixer (Image 2).
Step 5: Add in an egg (Image 3).
Step 6: Mix together to combine (Image 4).
Step 7: Add in the baking soda, baking powder, salt, and cornstarch (Image 5).
Step 8: Mix until combined (Image 6).
Step 9: Add in the flour (Image 7).
Step 10: Mix until just combined and no flour streaks remain (Image 8). Do not overmix.
Step 11: Add in the chocolate chips and chopped pecans (Image 9).
Step 12: Fold together to distribute evenly (Image 10).
Step 13: Scoop the dough into 2 tablespoon-sized balls. Place onto the prepared baking sheet (Image 11).
Step 14: 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 puffed and underbaked.
Step 15: Immediately top with additional chocolate chips and pecan pieces if desired (Image 12).
Step 16: 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!
👩🏻🍳 Expert Tips
- Let cookies cool before transferring. Let the chocolate chip and pecan cookies cool on the pan for at least 10 minutes, but preferably 30. Longer cooling time ensures better texture.
- How to tell if finished baking. Chocolate chip cookies should look soft in the center yet set around the edges, with non-glossy tops. This prevents overcooked cookies, as they continue to cook while cooling on the baking sheets.
❄️ Storage and Make Ahead
Storage: Store baked cookies in an airtight container at room temperature for several days. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
Make Ahead: Prepare the cookie dough as directed, then transfer it to a covered container and refrigerate for up to 2 days before baking. When ready, let the dough sit at room temperature for a few minutes, then shape and bake as instructed.
🥗 Side Dishes or Pairing Ideas
Enjoy chocolate chip pecan cookies with a cold glass of milk, a hot cup of coffee, or a cozy mug of cocoa. They also pair perfectly with ice cream. Try sandwiching a scoop between two cookies for a quick dessert. For gatherings, serve them alongside brownies, bars, or fruit for a simple and crowd-pleasing treat.
- Peppermint Iced CoffeeRecipe $0.22
- Banana Oreo MilkshakeRecipe $2.15
- Butterfinger Hot ChocolateRecipe $4.89 / Serving $2.45
- Hershey's Best BrowniesRecipe $3.41 / Serving $0.28
❓ Recipe FAQs
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 Recipes You'll Love
- Chocolate Chip Marshmallow CookiesRecipe $5.04 / Serving $0.21
- Play Dough CookiesRecipe $3.30 / Serving $0.28
- Elf Sized CookiesRecipe $3.29 / Serving $0.16
- Milk Dud CookiesRecipe $4.09 / Serving $0.11
🐝 If you tried these chocolate chip pecan cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Chocolate Chip Pecan Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- ½ cup brown sugar - ($0.22)
- ½ cup granulated sugar - ($0.10)
- 1 large egg, room temperature - ($0.15)
- 1 teaspoon vanilla extract - ($0.03)
- 1 ½ cups all-purpose flour - ($0.20)
- ½ teaspoon baking soda - ($0.01)
- ½ teaspoon baking powder - ($0.02)
- ½ teaspoon salt - ($0.01)
- 1 teaspoon cornstarch - ($0.01)
- ½ cup chocolate chips - ($0.54)
- ½ cup pecans, chopped - ($0.45)
Instructions
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
- Cream butter and sugars. In a large bowl, beat butter, brown sugar, and granulated sugar on high speed until light and fluffy.
- Add wet ingredients. Mix in egg and vanilla until fully combined.
- Add leavening. Add baking soda, baking powder, salt, and cornstarch. Mix until incorporated.
- Add flour. Mix in flour just until no dry streaks remain. Do not overmix.
- Fold in mix-ins. Gently fold in chocolate chips and chopped pecans until evenly distributed.
- Portion. Scoop dough into 2-tablespoon portions and place on the prepared baking sheet.
- Bake. Bake 10 to 12 minutes, until edges are set and tops are no longer glossy. Cookies will look slightly puffed and soft.
- Cool. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
- Serve. Enjoy once set.
Notes
- Texture Tip. Cookies should be soft in the center with set edges. Avoid overbaking.
- Cooling Matters. Cooling on the baking sheet 10 to 30 minutes helps the cookies set properly.
- Make Ahead. Refrigerate prepared dough up to 2 days before baking.
- Storage. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 3 months.
Nutritional Information
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