These easy chocolate chip pecan cookies are crispy on the outside with a thick and chewy center filled with chocolate chips and pecans.
Chocolate chip cookies are such a classic cookie with so many fun variations. You can make crispy chocolate chip cookies, brown butter chocolate chip cookies , or make oatmeal chocolate chip cookies, double chocolate chip cookies, pumpkin chocolate chip, or in this case, chocolate chip pecan cookies (check out this full post on fun and unique chocolate chip cookie recipes).
Seriously, nothing beats a homemade chocolate chip cookie, warm from the oven. And this recipe doesn't disappoint – it has a crispy outside and a soft and chewy center, pairing perfectly well with tons of semi-sweet chocolate chips and chopped and toasted pecans.
Ingredients
- Chocolate chips: You can use your favorite chocolate chips such as dark chocolate chips, milk chocolate chips, white chocolate chips, chocolate chunks or even chopped up chocolate bars, M&Ms would also be delicious.
- Cornstarch: Cornstarch is the secret ingredient in these cookies. It keeps them thick, soft, and chewy!
- Brown Sugar: both light and dark brown sugar will work in this recipe. Make sure the brown sugar is packed into the measuring cup to get the accurate amount.
- Butter: This chocolate chip pecan cookie recipe uses unsalted butter, but you can substitute salted butter by reducing the added salt to 1/4 tsp. Make sure the butter is softened or at room temperature so it properly incorporates the sugar.
How to Make
Step 1: Toast Pecans (optional)
Toast the pecans in the oven or on the stovetop. This is totally optional but gives a nice depth of flavor. You can also use candied pecans, which would be delicious and do not need to be toasted.
There are two methods are toasting pecans:
- You can use toast them on a baking sheet in a preheated 350 ℉ oven for 5-10 minutes.
- On stovetop over medium heat in a dry pan.
Then, if the pecans are not already chopped, roughly chop the nuts and set aside.
Step 2: Make Dough
Cream butter and both brown sugar and granulated sugar and until light and creamy, about 2-3 minutes.
Add in the egg and vanilla. Mix until just combined, scraping down the sides and bottom of the bowl as needed.
Mix in flour, cornstarch, salt, and baking soda. I prefer to whisk all the dry ingredients in a bowl and then simply add that to the cookie dough. Mix until just combined. Try not to overmix the dough once the flour has been added.
Note: Be sure to use the spoon and level method for the flour rather than dipping the measure cup directly into the flour.
Using a spatula, fold in the chocolate chips and pecans, making sure to scrape down the bottom of the bowl to get them evenly mix.
Step 3: Chill Dough
Line a baking sheet with parchment or a silicone baking mat. Spoon or drop about two tablespoons balls of the cookie dough closely together onto a baking sheet lined with parchment paper or a silicone baking mat.
It helps to use an ice cream scoop to get even sized cookies. If desired, add additional pecans or chocolate chips to the top of the balls of cookie dough. Chill the cookies for at least 1 hour, or up to 1 day. The balls of cookie dough can also be frozen at this point up to a month.
Step 4: Bake and Enjoy
Preheat the oven to 350 ℉. Line another baking sheet with parchment paper or a silicone baking mat.
Put the chilled cookie dough balls onto the baking sheet, 2-3 inches apart as they'll spread out in the oven.
Bake for 10-12 minutes until the edges start to brown. Remove from oven and let cool on the baking for a few minutes. Once they've started to firm up move the cookies to cooling rack. Let cool and enjoy!
FAQ
Because these are so full of pecans and chocolate chips there, they some times bake uneven or not perfect circles.
That means these are a perfect cookies to do the cookie cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Cornstarch makes for a slightly thicker yet soft and chewy cookie, that pairs perfectly with the pecans and chocolate!
Sure! Walnuts, almonds, macadamia nuts, hazelnuts, even peanuts will all be delicious! You can even skip the nuts altogether if you prefer a nut-free cookie.
Yes! The cookies can be frozen baked or unbaked and will last up to a month in the freezer. If freezing the unbaked cookie dough, bake a few minutes longer than directed.
Tips
- For measuring flour use a kitchen scale or the spoon and swipe method of fluffing up the flour and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Toasting the pecans is optional, but adds a nice depth of flavor. You can also used candied pecans for a fun alternative.
- Try using an ice cream scoop for the cookie dough to get even sized cookies.
- This recipe makes 18-20 two inch cookies and can be halved or doubled for a large or small batch of cookies.
Flavor Variations:
- Sea Salt Pecan: Top the baked cooked with flakey sea salt as they immediately come out of the oven.
- Turtle Cookies: Mix in 8-10 chopped soft caramels to the batter before baking.
- Pretzels Pecan Chocolate Chip Cookies: Mix in 3/4 cup chopped pretzels to the batter before baking.
Make Ahead and Storing
These cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long)!
The baked pecan chocolate cookies can also be frozen up to a month. The unbaked cookies can also be frozen up a month and baked frozen. Just bake a few minutes longer until done.
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Chocolate Chip Pecan Cookies
Equipment
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Standing or Hand Held Mixer
INGREDIENTS
- 1 ¼ cup all-purpose flour 156 g
- ½ tsp baking soda
- 1 tbsp cornstarch
- ½ tsp salt
- ½ cup unsalted butter room temp (115g), see notes for using salted butter
- ½ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups chocolate chips
- 1 cup coarsely chopped pecans lightly toasted, plus more for topping if desired
Instructions
- If desired, lightly toast pecans in the oven or on the stovetop.
- In a bowl, whisk together flour, cornstarch, salt, and baking soda.
- In a large bowl using a hand held mixer, or a standing mixer using a beater attachment, cream butter, brown sugar, and granulated sugar until combined and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Beat in egg and vanilla until combined.
- Add flour mixture and mix until combined, scraping down the sides of the bowl with a spatula as needed. Do not overmix the cookie dough once the flour has been added.
- Gently fold in chocolate chips and pecans.
- Spoon or drop about two tablespoon balls of the cookie dough closely together onto a baking sheet lined with parchment paper or a silicone baking mat. Add additional pecans or chocolate chips to the top of the cookies if desired.
- Chill the cookies in the refrigerator for one hour.
- Preheat the oven to 350 ℉.
- Line another baking sheet with parchment paper or a silicone baking mat.
- Put the chilled cookie dough balls onto a baking sheet, 2-3 inches apart.
- Bake for 10-12 minutes until the edges start to brown. Remove from oven and let cool on the baking sheet 5-10 minutes. Once they've started to firm up move the cookies to cooling rack to continue cooling.
- When cool, enjoy!
Notes
- For measuring flour use a kitchen scale or the spoon and swipe method of fluffing up the flour and then spooning into the measure cups and swiping the excess off the top with a knife.
- If using salted butter, decrease added salt to ¼ tsp.
- Try using an ice cream scoop for the cookie dough to get even sized cookies.
- This recipe makes 18-20 two inch cookies and can be halved or doubled for a large or small batch of cookies.
- These cookies will last 3-5 days in an airtight container at room temperature and can be frozen up to a month.
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