Chocolate Chip Pecan Cookies

Gooey dark chocolate chips combine with nutty, crunchy pecans in this recipe for chocolate chip pecan cookies. They’re the perfect treat for everyone who likes to mix salty and sweet flavors.

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Cookies are the best way to try out new flavor combinations! I experimented with sweet and salty flavors in this recipe for pecan chocolate cookies, and the result is a chewy, chocolatey treat, topped with salty pecans for complexity and crunch.

Also, don’t feel limited to pecans and dark chocolate! You can try whichever add ins sound good to you — I’ve tried chocolate chip pecan cookies recipes with salted almonds, milk chocolate, cashews… Feel free to get creative! For a nut-free option, try swapping the pecans with white chocolate chunks or salted pumpkin seeds!

Even better, these pecan chocolate chip cookies only take 25 minutes to prepare and bake! So, time to get in that kitchen, break out the chocolate, and have some fun with your family while baking these delectable cookies.

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat your oven to 350°F and line two baking sheets with parchment paper.

STEP TWO: In a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar. Add the egg and vanilla extract and mix until well combined.

STEP THREE: Mix in the flour, baking soda, and salt just until the dough comes together and there are no more streaks of flour. Gently fold in pecans and chocolate chips using a silicone spoon or spatula.

STEP FOUR: Using 2-tablespoon-sized portions, roll your dough into balls and place them 2 inches apart on your baking sheets. Slightly flatten into ⅓-inch thick discs.

STEP FIVE: Bake for 13-15 minutes, until the edges start to brown.

STEP SIX: Cool chocolate chip pecan cookies for about 5 minutes on the baking sheet, then transfer to a cooling rack to fully set.9

These cookies will last 5-6 days in an airtight container, stored on the counter at room temperature.

You can also freeze chocolate chip pecan cookies in a freezer-safe storage bag, in which case they will keep for at least a few months in the freezer! Simply thaw on the counter when you want a sweet treat.

If your pecan chocolate cookies are coming out more crispy than chewy, there’s a chance you used too much flour — or you used baking soda instead of baking powder! This can also be a result of using too much butter, as more liquid in the dough can cause it to thin out and bake crispier.

If you consistently find your pecan chocolate cookies coming out crispy, try less time in the oven at a higher temperature.

I would recommend using room temperature butter over melted. Melted butter tends to make your cookies spread out too quickly in the oven, causing them to be thinner, crispier, and possibly burnt.

Room-temperature butter will cook evenly with the rest of the mix, giving you thick and chewy chocolate chip pecan cookies!

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These pecan chocolate chip cookies are soft and chewy with gooey melted dark chocolate and crisp salted pecans. Top these cookies with a sprinkle of flakey sea salt for the perfect salty-sweet treat!

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...