Chocolate Chip Pecan Cookies

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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 pecan cookies on parchment paper.

Chocolate chip cookies are such a classic cookie with so many fun variations. You can make them crispy, use brown butter, or make oatmeal chocolate chip cookies, double chocolate chip cookies, pumpkin chocolate chip, or in this case, chocolate chip pecan cookies.

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

process of making pecan chocolate chip cookie 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.

adding pecans and chocolate chips to cookie dough.

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.

chilling chocolate chip pecan cookie dough on baking sheet.

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

chocolate chip pecan cookies baked and baked on cookie sheet.

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

How do I get perfectly round cookies?

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.

Why add cornstarch to the cookies?

Cornstarch makes for a slightly thicker yet soft and chewy cookie, that pairs perfectly with the pecans and chocolate!

Can I use other types of nuts?

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.

Can I freeze these cookies?

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.