Chocolate Chip Pecan Cookies (Thick, Chewy & Loaded with Flavor)

These chocolate chip pecan cookies are soft, buttery, and packed with gooey chocolate and crunchy pecans. Easy to make, and perfect for freezing or gifting!

Why These Chocolate Chip Pecan Cookies Hit the Spot

Chocolate chip pecan cookies are the kind of classic comfort treat that never goes out of style. The first time I made them, I was testing out a twist on our usual chewy chocolate chip cookies — and the results were bakery-style perfection. The edges were crisp, the middles soft and gooey, and those toasty pecans added a buttery crunch I didn’t know I was missing.

The smell alone — melted butter, vanilla, toasted nuts, and sweet chocolate — pulls my kids into the kitchen faster than any dinner bell. Lily always asks if we can save some dough to bake fresh later. Noah wants the biggest cookie with the most chocolate chips. And Emma? She sneaks the warmest one right off the cooling rack and says, “This is the best one, Mommy.”

There’s something nostalgic about baking a homemade cookie recipe like this. It reminds me of rainy afternoons in my grandmother’s kitchen — the radio humming in the background, her soft voice explaining why butter matters, and me sneaking pecans from the bowl while pretending to stir.

Here’s why you’ll love these chocolate chip pecan cookies too:

• Thick and chewy — no flat, greasy cookies here
• Loaded with pecans and chocolate in every bite
• Easy to make ahead and freeze for future cravings
• Crowd-pleasing flavor that feels both classic and special
• Bakery-style cookies without a fancy mixer or special tools

If you love nutty chocolate desserts, you’ll definitely want to try this Brownie Pecan Pie Ooey Gooey Butter Cake too. It’s a crowd-pleaser for the same reason: rich, chewy, and totally worth the crumbs on your shirt.

Ingredients You’ll Need

The beauty of these chocolate chip pecan cookies is how they rely on everyday ingredients — the kind you probably already have in your pantry and fridge. But what makes them stand out is how each ingredient pulls its weight, from the rich butter to the perfectly toasted pecans.

From the Fridge:

• 1 cup unsalted butter, at room temperature – Using real, unsalted butter gives you full control over the saltiness and brings that rich, classic cookie flavor
• 2 large eggs – These bind everything together and help with that irresistible chew

From the Pantry:

• ¾ cup sugar – White sugar gives the cookies structure and those golden edges
• ¾ cup light brown sugar, firmly packed – Adds moisture and deep molasses flavor for the chewiest bite
• 1 tsp vanilla extract – Rounds out all the sweetness with warmth
• 2½ cups all-purpose flour – Creates the perfect sturdy-yet-soft cookie base
• 1 tsp salt – Just enough to balance the sweetness and deepen the flavor
• 1 tsp baking soda – Helps the cookies rise and stay soft inside
• 2 cups semi-sweet chocolate chips – I love the balance of semi-sweet, but dark or milk works too
• 1 cup coarsely chopped pecans – For buttery crunch and a slightly nutty flavor that plays beautifully with chocolate

Eva’s Note: Toasting pecans for 5 minutes brings out a warm, buttery crunch that really shines through the chocolate. I just spread them on a baking sheet at 350°F and check after 5–6 minutes. Your kitchen will smell amazing.

If you’re a fan of caramel flavors, you’ll also love the brown sugar base in these cookies — just like in these caramel-kissed cookie bites that melt in your mouth.

How to Make Chocolate Chip Pecan Cookies

Making these chocolate chip pecan cookies is just the kind of baking that soothes the soul — easy, satisfying, and packed with little sensory joys. From the scent of toasted pecans to the feel of soft dough in your hands, it’s a simple process that leads to bakery-style cookies everyone will ask for again.

1. Cream the Butter and Sugars

In a large mixing bowl, beat together:
• 1 cup unsalted butter, at room temperature
• ¾ cup white sugar
• ¾ cup packed light brown sugar

Mix on medium speed until the mixture is light and fluffy — about 2–3 minutes. This step sets the foundation for those chewy centers.

2. Add the Eggs and Vanilla

Add:
• 2 large eggs
• 1 tsp vanilla extract

Beat until everything is well incorporated. Scrape down the sides of the bowl to make sure it’s all even.

3. Add the Dry Ingredients

In a separate bowl, whisk together:
• 2½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt

Gradually add the dry ingredients to the wet mixture, beating on low just until combined. The dough will be soft and just a bit sticky — perfect for scooping.

4. Fold in the Chocolate Chips and Pecans

Stir in:
• 2 cups semi-sweet chocolate chips
• 1 cup toasted, coarsely chopped pecans

Fold gently until evenly distributed.

Eva’s Note: Scooping helps every cookie bake evenly — especially helpful when sharing or gifting. I use a medium cookie scoop for consistent bakery-style cookies that look as good as they taste.

5. Chill the Dough (Optional but Recommended)

Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 48 hours.

Tip: Even 30 minutes helps develop that toasty, brown sugar magic — and keeps them from spreading too thin.

If you’re short on time and want a quick and crispy dessert like these air fryer bites, chilling might be optional. But for the softest, chewiest cookies with crisp edges? Chill it.

6. Preheat the Oven & Prep Your Tray

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

7. Scoop and Top

Scoop the dough into 1.5 to 2-tablespoon portions and place on the baking sheets, leaving space between each.

Pro Tip: Press a few extra chocolate chips on top before baking. This is the secret to picture-perfect, bakery-style cookies.

8. Bake

Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Don’t wait until they look fully done — they’ll finish setting on the tray.

Eva’s Note: For that gooey middle and crisp outer edge, take them out just before you think they’re done. They’ll be soft in the center and set beautifully as they cool.

9. Cool

Let cookies sit on the tray for 5 minutes, then transfer to a wire rack to cool completely. Or sneak one warm — no judgment here.

Tips for the Best Texture & Flavor

Chill Time

Letting your cookie dough chill — even for 30 minutes — is one of the easiest ways to deepen flavor and improve texture.

• Gives the flour time to hydrate
• Helps brown sugar caramelize slightly
• Keeps cookies thick and chewy

Toasting Nuts

Toasted pecans make a big difference. Always.

• Toast at 350°F for 5–6 minutes on a baking sheet
• Makes the nuts taste richer and more buttery

Eva’s Note: Don’t skip this. Even folks who say they don’t like nuts in cookies change their minds when the pecans are toasted.

Cookie Scoop Size

A cookie scoop isn’t just for ease — it ensures every cookie bakes evenly.

• Medium scoop (1.5–2 tablespoons) for bakery-style look
• Press a few chips or pecan bits on top before baking

Underbake, Don’t Overbake

Pull them from the oven when the edges are golden but the centers still look soft.

• They’ll finish cooking on the baking sheet
• Guarantees that gooey middle and crisp rim

Storing & Freezing These Cookies

Freezing Tips

• Freeze the dough: Scoop into balls and freeze on a tray. Once solid, move to a freezer bag. Keeps up to 3 months
• Bake from frozen: Add 1–2 minutes to bake time
• Freeze baked cookies: Cool completely first. Store with parchment between layers.

Eva’s Note: During the holidays, I prep double batches of dough and keep them ready in the freezer. They make the best last-minute gifts — pop a dozen into a bakery box and tie with twine.

Storage Tips

• Room temp: Airtight container up to 5 days. Add a slice of bread to keep soft
• Fridge: Avoid — dries them out
• Reheat: Microwave for 7–8 seconds for melty, fresh-from-the-oven texture

Frequently Asked Questions about Chocolate Chip Pecan Cookies

Q: Can I freeze this cookie dough?
✅ Answer: Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. You can bake the cookies straight from frozen — just add 1–2 extra minutes to the baking time.
Eva’s Note: Around the holidays, I always double the batch and keep dough in the freezer. It’s a lifesaver when guests drop by or I need a last-minute sweet gift.

Q: Why did my cookies come out flat?
✅ Answer: Flat cookies usually mean the butter was too soft or the dough wasn’t chilled. Chilling the dough for at least 30 minutes helps it hold its shape and gives the cookies that perfect bakery-style thickness.
Eva’s Note: I once skipped the chill step in a rush — the dough spread across the whole pan. We still ate every bite, but I’ve chilled ever since.

Q: Can I use walnuts instead of pecans?
✅ Answer: Absolutely. Walnuts have a stronger, slightly bitter flavor, while pecans are softer and more buttery. Either works well, depending on what flavor profile you’re after.
Eva’s Note: Growing up, we had a pecan tree in the neighbor’s yard. Every fall, we’d gather and crack pecans together — maybe that’s why I always reach for them first.

Q: How do I make the cookies extra chewy?
✅ Answer: Use more brown sugar than white sugar (like in this recipe), chill the dough before baking, and pull the cookies out of the oven just as the edges set — the centers will finish cooking on the pan.
Eva’s Note: In our house, the chewy cookies always disappear first. I’ve caught Emma sneaking one before it’s even cooled!

These chewy chocolate chip pecan cookies are everything a homemade cookie recipe should be — thick, soft, buttery, and bursting with toasty nuts and gooey chocolate.

If you love nutty chocolate desserts, don’t miss our Brownie Pecan Pie Ooey Gooey Butter Cake — rich, decadent, and just as crowd-pleasing.

Final Notes from My Kitchen

Chocolate chip pecan cookies aren’t just cookies — they’re memory-makers. They’re what I bake when the kids need a little extra comfort after a long week, or when a neighbor rings the doorbell just to catch up over coffee. They’re soft, a little nutty, and always a good idea.

For me, they bring back the smell of my childhood kitchen — butter melting, sugar caramelizing, and the quiet hum of the oven on a rainy afternoon. I remember standing on a stool beside my mom, scooping dough onto a tray while she reminded me not to eat too much raw batter (and I never listened). Now, I get to watch my own kids sneak chocolate chips from the bowl, and it fills my heart.

I hope this homemade cookie recipe becomes one you return to again and again. Whether you’re baking them for a school fundraiser, tucking one into a lunchbox, or just craving a chewy chocolate chip cookie with a little crunch — these deliver every single time.

With love (and probably chocolate on my sleeve),
Eva

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