Chewy chocolate chip pecan cookies are thick and chewy with crisp edges, and loaded with buttery pecans and melty chocolate. Brown sugar gives them rich molasses flavor, and they can be prepped ahead of time to bake fresh homemade cookies at your convenience. Add your favorite mix-ins for fun variations!
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Rich buttery pecans are a natural complement to rich and sweet chocolate, and these gooey cookies are the perfect way to combine them. And if you're dairy-free or gluten-free, I've got easy substitutions for you.
Chocolate chip cookies with pecans are great for a holiday cookie exchange. Or, add them to your holiday cookie platter, along with cardamom shortbread, peanut butter balls, and ginger snap cookies.
You can even freeze the dough to bake later, or turn them into cookie bars!
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⭐️ Why These Cookies are the Best
- Thick and chewy texture with crisp edges
- Crunchy buttery pecans and rich dark chocolate are a classic pairing, like in these easy rum balls
- Quick and easy homemade cookies with simple ingredients
- Make ahead/bake later instructions provided
- Chocolate pecan cookies are a delicious holiday cookie option
- Dairy-free and gluten-free options are given as variations
- Versatile cookies that can be made into cookie bars or with mix-ins
🍪 Let's Talk Cookie Texture
To achieve thick and chewy cookies, the ratio of brown sugar-to-granulated sugar needs to be higher. The molasses in the brown sugar adds moisture (as well as deep flavor), creating a chewy texture.
If we wanted crispier cookies, we would use more granulated sugar in comparison to brown sugar.
In addition, chilling your cookie dough before baking is essential to getting a thick and chewy cookie texture. It firms up the butter, and prevents your cookies from spreading into flat discs when baked.
🍫 Ingredient Notes
- Unsalted butter - Using unsalted butter allows you to control the amount of salt in your cookies.
- Light brown sugar - It lends a deep molasses flavor and chewiness to your cookies.
- Eggs - Make sure your eggs are room temperature to ensure light and fluffy cookies. If you forget to take your eggs out of the refrigerator ahead of time, you can place them in a bowl of warm water for 10 minutes.
- Vanilla extract - A generous amount of vanilla extract is added to enhance the buttery pecan and brown sugar flavors.
- Chocolate chips - You can use semi-sweet, dark, or milk chocolate chips, or use chocolate chunks for a different texture.
- Pecans - Crunchy buttery pecans make these cookies swoon-worthy. Hot tip: store your pecans in the freezer to keep them fresh longer! If you love pecans, try my chocolate dipped pecans and pecan pie.
📝 Variations & Substitutions
- Dairy-free cookies: Substitute dairy-free butter and chocolate chips to turn them into dairy free chocolate chip cookies.
- Make vegan cookies: In addition to the above dairy-free substitutions, use flax eggs to make vegan cookies. To make 2 flax eggs: mix together 2 tablespoons of ground flax seed and 6 tablespoons of water for the equivalent of two eggs. Set aside for 10-15 minutes, until mixture becomes gelatinous.
- Make gluten-free cookies: You should be able to substitute your favorite all-purpose gluten-free flour blend using a 1:1 ratio, but I have not recipe tested this. Let me know if you give it a try!
- Brown butter. Add more complex flavor by turning them into brown butter chocolate chip cookies with pecans.
- Nuts. Swap the pecans for walnuts, hazelnuts, or peanuts.
- Add mix-ins: Stir in ½ cup of dried cranberries, shredded coconut, or your favorite candy.
- Make cookie bars: After chilling your cookie dough, spread it into a parchment-lined 9"x13" baking dish. Bake in a preheated 350 degree F. oven for 15-20 minutes, until the edges become a light golden brown. Let bars cool in pan for 10 minutes, then transfer to a cooling rack by lifting parchment paper out of pan.
🔪 How To Make Chocolate Chip Pecan Cookies
Into the bowl of a stand mixer or using an electric hand mixer, add softened butter, granulated sugar, and brown sugar. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Pour in vanilla extract and mix for an additional minute.
Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed. Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips and pecans by hand. Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet. Sprinkle with flaky sea salt (if using). Bake for 10-12 minutes, until the edges become a light golden brown.
Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days.
👩🏼🍳 Expert Tips
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- How to freeze: After completely cooled, place in a freezer-safe bag and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Make ahead options: You can either refrigerate cookie dough for up to 48 hours before baking OR place cookie dough balls in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.
- How to reheat: If you want warm and gooey cookies the next day, simply heat them in the microwave for 15-20 seconds.
- Don't over-bake. When in doubt, it's better to under-bake cookies. Take them out of the oven after 10-12 minutes, even if they look under-baked. They will continue to cook on the baking sheet after being removed from the oven.
- Chill that dough. You might be tempted to skip this step, but I strongly recommend that you don't. 🙂 Chilling your dough before baking helps to solidify the fats and allows them to be absorbed into the flour, resulting in cookies with a thicker and chewier texture.
- Use a cookie scoop. If you want cookies that are uniform, a cookie scoop is a great tool to use.
- Parchment paper. When in doubt, use parchment paper for baking cookies. It prevents the bottoms of cookies from getting too brown/burning, and makes for easier clean up.
💬 Frequently Asked Questions
There are a few things that make a difference, including chilling your butter, which prevents flat cookies that spread easily in the oven. In addition, whipping enough air into your cookie dough when you cream your butter and sugars together helps to create a fluffier texture.
A chewy cookie texture is achieved by using more brown sugar in comparison to granulated sugar, which creates a crispier cookie. This is due to the fact that brown sugar contains moisture from molasses. Additionally, chilling your cookie dough for at least 1 hour before baking helps to firm up the butter, creating a chewy cookie texture.
It's pretty hard to overmix cookie dough, as you want to cream your butter and sugars together for several minutes, and again for several minutes after adding your eggs. However, if you accidentally overmix your cookie dough after the flour is added (by mixing for minutes after the flour is completely mixed in), cover it and place in the refrigerator to rest for at least 1 hour.
For chewy cookies, it's best to use baking soda, and for thin and airy cookies, baking powder is better. Baking powder consists of baking soda, as well as cornstarch and cream of tarter, so each leavener creates different textures and has slightly different flavors.
🍪 More Cookie Recipes
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Chewy Chocolate Chip Pecan Cookies
Equipment
- 1 Stand mixer or electric hand-mixer
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (semi-sweet, dark, or milk)
- 1 ½ cups pecans, chopped
- flaky sea salt (optional)
Instructions
- Into the bowl of a stand mixer or using an electric hand mixer, add softened butter, granulated sugar, and brown sugar. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
- Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Pour in vanilla extract and mix for an additional minute.
- Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed. Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips and pecans by hand.
- Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet. Sprinkle with flaky sea salt (if using).
- Bake for 10-12 minutes, until the edges become a light golden brown.
- Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Don't overbake. When in doubt, it's better to underbake cookies. Take them out of the oven after 10-12 minutes, even if they look underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Chill that dough. You might be tempted to skip this step, but I strongly recommend that you don't. 🙂 Chilling your dough before baking helps to solidify the fats and allows them to be absorbed into the flour, resulting in cookies with a thicker and chewier texture.
- Use a cookie scoop. If you want cookies that are uniform, a cookie scoop is a great tool to use.
- Parchment paper. When in doubt, use parchment paper for baking cookies. It prevents the bottoms of cookies from getting too brown/burning, and makes for easier clean up.
Hannah
So thick and chewy! My new favorite cookie!
MaryAnne
Yay! So glad you loved them, Hannah!