There’s something extra special about The Best Chewy Chocolate Chip Pecan Cookies. They have that perfect cookie balance – crispy edges, a chewy center, and gooey, melty chocolate chips surrounded by crunchy pecans.

If you’ve been searching for a chocolate chip pecan cookie recipe that’s both easy and impressive, this is it.

These chewy chocolate chip pecan cookies are made with simple, everyday ingredients but taste like they came from a bakery. Chilling the cookie dough balls gives you the best results with that rich flavor and chewy texture everyone loves.

Whether you’re baking for the holiday season or just craving warm cookies on a cozy afternoon, this classic cookie is always a great recipe to keep in your back pocket.

This is the kind of chocolate chip cookie recipe you’ll want to make over and over again – especially once you see how stress-free it is. Grab your stand mixer, line a large baking sheet with parchment paper, and let’s bake the best chocolate chip pecan cookies you’ve ever had.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Here’s why each one matters in creating the perfect cookie:

• All-purpose flour: Forms the base and structure of the cookies. Measure with the spoon-and-level method for accuracy.
• Baking soda: Helps the cookies spread evenly while creating that chewy center.
• Sea salt: Balances sweetness and enhances the chocolate and pecan flavors.
• Brown sugar: Adds moisture and a richer flavor for a softer, chewier texture.
• Granulated sugar: Helps achieve crispy edges while balancing sweetness.
• Vanilla extract: Brings warm flavor depth to the cookies.
• Unsalted butter: Soft butter gives richness and helps create that perfect cookie spread.
• Large eggs: Provide structure and moisture for soft chocolate chip cookies.
• Semi-sweet chocolate chips: The classic choice for a balanced chocolate flavor.
• Pecans: Adds a nutty crunch that pairs beautifully with the melty chocolate chips.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Swap some semi-sweet chips for milk chocolate chips or dark chocolate chips for a mix of flavors.
• Add extra chocolate chips if you like gooey cookies with more chocolate in every bite.
• Toast the pecans before adding for a richer flavor and crunchier pecans.
• Try walnuts or macadamia nuts instead of pecans for a twist.
• Use half butter and half melted butter for a slightly denser texture.

How to Make Chewy Chocolate Chip Pecan Cookies

Line three large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, and sea salt. This dry ingredient mix should be set aside until the wet ingredients are ready.

In the mixing bowl of a stand mixer or using an electric mixer, cream together the brown sugar, white sugar, unsalted butter, and vanilla extract until light and fluffy. This step helps aerate the dough for a softer texture.

Add in the egg and extra yolk, mixing just until combined—avoid overmixing here.

With the mixer on low, slowly add the flour mixture to the wet ingredients. Stop mixing as soon as you no longer see much flour.

Use a wooden spoon or spatula to fold in the chocolate chips and pecans until evenly distributed.

Scoop the dough using a 3-tablespoon cookie scoop, forming uniform cookie dough balls. Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 3 days for best results.

When ready to bake, preheat your degree oven to 350°F. Arrange the dough balls 2½ inches apart on a prepared cookie sheet and bake on medium heat for 10–15 minutes, or until the edges are golden brown. For large cookies, you may need an extra minute or two of baking time.

Let the cookies cool for 2–3 minutes on the baking trays before transferring to a wire rack or cooling rack.

Expert Tips

• Weigh your flour with a kitchen scale for consistent results – too much flour can cause dry cookies.
• Chill the dough to prevent overspreading and to develop a richer flavor.
• Bake one sheet at a time in the center of the oven for even baking.
• If you want perfectly round cookies, use a circular cookie cutter or the rim of a glass to swirl each warm cookie into shape right after removing them from the oven.
• For a chewier texture, slightly underbake and let the residual heat finish cooking them.
• Store cookies in an airtight container to keep them soft for days.

Frequently Asked Questions

How should I store these cookies?

Keep them in an airtight container at room temperature for up to 5 days. For crispy chocolate chip cookies, leave the lid slightly ajar.

Can I make the dough ahead of time?

Yes, you can keep the cookie dough balls in the fridge, covered in plastic wrap, for up to 3 days before baking.

Can I freeze this recipe?

Absolutely. Place the dough balls on a parchment-lined baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Can I make smaller cookies instead of large ones?

Yes, just reduce the size of the cookie scoop and adjust the baking time by a few minutes less than suggested.

What other nuts would pair well with this recipe instead of pecans?

Walnuts, macadamia nuts, or hazelnuts are all great options. Each brings its own unique flavor and texture to the cookies.

What if I don’t have a stand mixer?

You can use a hand mixer or mix the wet ingredients by hand with a wooden spoon-it just takes a little bit more effort.

What’s the best way to chop pecans so they don’t fly everywhere?

Place the pecans in a zipper plastic bag and use a rolling pin to gently crush them. This keeps things tidy and makes cleanup easier.

Can I make this recipe without nuts?

Yes, you can simply leave them out or replace them with extra chocolate chips for a nut-free version.

What’s the difference between using chocolate chips vs. chocolate chunks?

Chocolate chips hold their shape better while baking, giving small bursts of chocolate. Chunks melt into larger pockets for a gooey texture.

Why do I need to chill the cookie dough balls before baking?

Chilling solidifies the butter, which helps prevent overspreading and gives you a thicker, chewier cookie with richer flavor.

How do I know when the cookies are done baking?

Look for golden brown edges and a slightly soft center. They’ll firm up as they cool on the cookie sheet.

Can I skip the parchment paper and just use a greased cookie sheet?

You can, but parchment paper helps cookies bake more evenly and prevents sticking. It also makes cleanup much easier.

What happens if I use salted butter instead of unsalted butter?

It will still work, but you’ll want to reduce the amount of salt in the recipe to avoid an overly salty flavor.

Can I use only white sugar or only brown sugar?

Yes, but it will change the texture. All white sugar makes crispier cookies, while all brown sugar makes chewier, softer cookies.

Below are some different inspired cookie recipes, or take a look at this link for more Cookie recipes to try out!

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