Everyone has a favorite style of homemade pecan chocolate chip cookies, and here’s mine. This version has toasted pecans that you really can’t taste, but give the cookies a wonderful, caramel flavor. My go-to recipe!
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Why You’ll Love This Recipe
I know, I know. You’ve heard it all before. There are a million chocolate chip cookie recipes out there, all claiming to be “the best”, so who needs another one?
Some people like them thin and crisp (yes, me) or cakey and puffy (me again) or chewy and soft with crispy edges (I guess I’m not that picky :).
I found an old copy of “Sunset Recipe Annual 1989 Edition” and when I read their version of chocolate chip pecan cookies, I had a feeling these delicious cookies were going to be The One. In fact, I thought this could be my new favorite cookie!
Here’s why:
- There’s a vague background of caramel flavor because of the toasted pecans… and they almost disappear in the batter. You don’t really notice them, but they add a lot of flavor.
- These cookies are crispy on the edges, puffy in the middle with a full-on toasty caramel chocolaty soft center. If you like chewy cookies, this is a great recipe.
I love all variations of classic chocolate chip cookies, and these Tiny Chocolate Chip Cookies are super fun to try too (and they’re great for party favors!) and so is this Hawaiian Shortbread Cookie Recipe….Also bookmark these incredible Peanut Butter and Jam Cookies…soft and so delicious!
Ingredients You’ll Need
For the full recipe and instructions, please scroll to the recipe card below:
- Unsalted Butter: Gotta have this key ingredient to make these wonderful cookies!
- All-Purpose Flour: See above 🙂
- Baking Soda: Just a little more than a teaspoon for lift.
- Brown Sugar: To make the cookies soft and flavorful, use light or dark brown sugar.
- Vanilla Extract: For flavor you just can’t get anywhere else
- Chocolate Chips: Semi-sweet is the standard, but milk chocolate chips would work too
- Eggs: Large, and room temperature.
Step-by-Step Instructions
- Toast the pecans in a 350 degree oven for 10-12 minutes, then chop them finely, but not to a powdery stage. Use two baking trays, one for the pecans, the other for the cookies, lined with parchment paper.
- Use a large bowl to measure out the flour mixture, then use an electric hand mixer or stand mixer to assemble to dough.
- The basic steps are to beat the butter, sugar, eggs and vanilla together in a separate bowl on medium speed, then combine the wet ingredients to the dry ingredients, then add the crunchy pecans and the semisweet chocolate chips.
4. Using a cookie scoop, shape the dough into balls. This recipe makes fairly large cookies, and you’ll need a little more than 2 tablespoons of dough.
5. Cover the cookies with plastic wrap, and (hard part) chill for at least 6 hours or overnight. This crucial time helps the flavors develop...it’s a much better cookie after it’s chilled.
6. Place the cookie dough balls onto large baking sheets (cookie sheets) and bake until golden brown…note that baking times may vary depending on your oven. Place on a cooling rack.
Expert Tips
- Keep the butter cold, but cut it into small cubes before you start
- Firmly pack the brown sugar, and dissolve any lumps with your fingers before adding to the batter.
- Scoop the dough into roughly the same-sized balls right after mixing. If you refrigerate the dough first, it’s much harder to get a proper scoop going.
- Hands down, the best way to portion out cookies is using a small ice cream scoop, measuring about a tablespoon. No scoop? Use a regular spoon.
- Use a parchment-lined baking sheet for the perfect cookie.
- Store raw dough in a container with wax or parchment paper in between each layer of evenly layered cookies to prevent sticking until they’re ready to bake.
- Right after removing cookies from the oven, push the edges toward the middle with the back of a knife or small spoon to make a perfect shape while the cookies are still warm. Not mandatory, but makes a rounder cookie!
Serving Ideas
- Warm cookies are perfect after a casual dinner like Skillet Taco Bake, Taco Pie with Crescent Rolls, or this absolutely delicious Shredded Chicken Burrito Bowl.
- Have a cookie party or exchange with Hawaiian Shortbread Cookies, these outstanding Macadamia Shortbread Cookies, these outrageous Mini Chocolate Chip Cookies (so fun!) these Ginger Biscotti with white chocolate, and these very tasty jam or jelly filled soft peanut butter cookies.
Frequently Asked Questions
Toasted walnuts would be awesome.
Sure can! Make the dough and keep in the refrigerator for up to 4 days. (tip: the cookies actually taste better if they are baked a day or more after mixing).
Yes! Scoop the portions first, then freeze by layering in between wax or parchment paper inside an airtight container for up to 60 days.
More Recipes to Try:
- Lemon Shortbread Cookies: Soft and absolutely delicious with a lemon glaze…
- Old Fashioned Apple Cake Recipe: A fantastic, tender apple cake
- Crispy Snickerdoodle Recipe: A classic cookie!
- Soft Chocolate Sugar Cookies: Brownie-like and fudgy, these are the best!
- Hot Chocolate Without Dairy: Creamy and satisfying and not too sweet, this is a favorite!
- White Chocolate Popcorn: Smothered in creamy white chocolate, this is the best popcorn yet!
- How to Make Apple Pie with Graham Cracker Crust: A fabulous version of apple pie!
- White Chocolate Peanut Butter Cups: So pretty, and sooooo good!
- Cookie Dough Bites Recipe: The perfect no bake healthy-ish bite!
- Butterscotch Shortbread Cookies: A fantastic recipe, these are so good!
If you’ve tried Chocolate Chip Cookies with Pecans, or any other recipe on Studio Delicious, please rate the recipe 5 Stars and leave me a comment or photo below…I love to see your creations!
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Chocolate Chip Cookies with Pecans
Ingredients
- 1 cup Butter, unsalted, cooled and cut into chunks see recipe notes
- 1 cup Brown Sugar, firmly packed
- 3/4 cup Sugar, granulated, Bakers Sugar preferred see recipe notes
- 1 teaspoon Salt
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 1/2 cups Flour, all purpose
- 1 1/4 teaspoons Baking Soda
- 1 1/2 cups Pecans, toasted and chopped fine To toast, bake at 350 for 10-12 min. Cool, chop finely.
- 3 cups Chocolate Chips, semi-sweet
Instructions
- MAKE THE COOKIE DOUGH
- Toast the pecans in the oven at 350 for 10-12 min. Cool, then finely chop. Combine the butter, brown sugar, granulated sugar and salt in a large mixing bowl. Mix on medium using an electric hand mixer until no butter flecks remain, 3-4 minutes. Squish the mixture together with your hands to flatten out any little chunks of butter if needed.
- Add the eggs and vanilla to the bowl and continue combining with an electric hand mixer until well blended, about 2 minutes.
- Add the flour and baking soda, continuing to mix until well combined, another minute or so.
- Stir in the cooled and chopped pecans and chocolate chips, and mix with a spoon until everything is combined.
- Measure out the dough using a small ice cream scoop. Each scoop should be 2 1/2 to 3 tablespoons of dough.
- Place the scooped dough balls next to each other on a 10×15" baking sheet lined with parchment paper, cover with plastic wrap and chill in the fridge for at least 6 hours or up to 4 days.
- BAKE THE COOKIES
- To bake, transfer the cookie dough balls to a large baking sheet lined with parchment paper, spacing them at least 3" apart. Let the cookie dough balls sit on the sheet and warm to room temperature for about 15 minutes.While that's happening, heat your oven to 400 degrees.
- Bake the cookies on the middle rack of the oven for 8-10 minutes. Check for doneness at 8 minutes, you want the cookies to be a light golden brown on the top and edges, but still pale in the middle. Remove from oven and cool until firm, about 5 minutes. Transfer to baking racks and serve warm or cool.Makes about 30 cookies.
Notes
- Keep the butter cold, but cut it into small cubes before you start
- Firmly pack the brown sugar, and dissolve any lumps with your fingers before adding to the batter.
- Scoop the dough into roughly the same-sized balls right after mixing. If you refrigerate the dough first, it’s much harder to get a proper scoop going.
- Store the dough in a container with wax or parchment paper in between each layer of evenly layered cookies to prevent sticking until they’re ready to bake.
- Right after removing cookies from the oven, push the edges toward the middle with the back of a knife or small spoon to make a perfect shape while the cookies are still warm. Not mandatory, but why not, right?
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new photos and instructions February, 2022.
Please rate this recipe and thanks for leaving a comment!