Get ready to meet your new favorite treat: Chewy Chocolate Chip Pecan Cookies! These cookies are everything you want in a sweet snack: soft with perfectly crisp edges, brimming with gooey chocolate chips, and dotted with buttery pecans for that irresistible crunch. Whether you’re sharing a batch with friends or sneaking one (or three) with your afternoon coffee, this recipe is guaranteed to win hearts. If you’ve been hunting for bakery-level cookies you can create right in your kitchen, this is the recipe you’ve been waiting for!
Ingredients You’ll Need
This is a classic cookie recipe with a few simple ingredients you probably already have, but each element plays a big role in making these cookies truly memorable. Here’s what you’ll need, along with a tip or two to help you nail the perfect Chewy Chocolate Chip Pecan Cookies.
- Unsalted butter (1 cup, softened): Adds richness and creates that melt-in-your-mouth texture—make sure it’s room temperature for easy creaming!
- Brown sugar (1 cup, packed): The molasses in brown sugar brings moisture and that signature chewy bite.
- Granulated sugar (½ cup): Balances the depth of the brown sugar with a touch of sweetness and helps achieve crisp edges.
- Large eggs (2): Act as the binding agent and add a bit of loft to your cookies—always use room temperature eggs!
- Vanilla extract (2 teaspoons): Makes all the flavors pop and adds a warm, aromatic finish.
- All-purpose flour (2¾ cups): Provides the structure so your cookies hold together without being cakey.
- Baking soda (1 teaspoon): Helps the cookies spread just enough for that perfect middle ground between thick and thin.
- Salt (½ teaspoon): Balances out the sweetness and amplifies all the flavors; don’t skip it!
- Semi-sweet chocolate chips (1½ cups): These bring gooey, melty chocolate pockets with every bite—feel free to add a few extra for good measure!
- Chopped pecans (1 cup): Provide buttery crunch and nutty flavor; toast them first for an extra layer of goodness.
How to Make Chewy Chocolate Chip Pecan Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures your Chewy Chocolate Chip Pecan Cookies won’t stick, and cleanup becomes a breeze. A little prep here makes the whole experience even more enjoyable.
Step 2: Cream Butter and Sugars
In a large bowl, blend together the softened butter, packed brown sugar, and granulated sugar. Mix until you get a light, fluffy texture—this means air has been incorporated, leading to wonderfully tender cookies. This is an important step, so take your time!
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, mixing well after each addition. Next, pour in the vanilla extract and give it all another good mix. This step adds body to your dough and that wonderful aromatic depth that makes Chewy Chocolate Chip Pecan Cookies so fragrant.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening agent and seasoning evenly, helping ensure every bite is perfectly balanced.
Step 5: Mix Dough and Add the Goodies
Gradually add the dry ingredients to your wet mixture, mixing just until combined. Be careful not to overmix—just enough for everything to come together. Then, gently fold in the chocolate chips and chopped pecans, making sure every scoop of dough is studded with chocolate and nuts.
Step 6: Portion and Bake
Scoop tablespoon-sized mounds of dough and place them about 2 inches apart on your lined baking sheets. Pop them in the oven and bake for 10–12 minutes, or until the edges are golden but the centers look just a tad underdone. This is the secret to getting that ideal chewy center!
Step 7: Cooling Down
Let your Chewy Chocolate Chip Pecan Cookies rest on the baking sheet for 5 minutes after baking. They’ll finish setting up and be much easier to transfer. Finally, move them to a wire rack to cool completely—if you can wait that long before sneaking a taste!
How to Serve Chewy Chocolate Chip Pecan Cookies
Garnishes
A sprinkle of flaky sea salt on warm cookies makes the chocolate flavor pop even more. For a festive twist, you could also drizzle them with melted chocolate or dust with powdered sugar. Each garnish adds both beauty and flavor, making your Chewy Chocolate Chip Pecan Cookies even more tempting.
Side Dishes
There’s nothing like pairing these cookies with a cold glass of milk—the classic combo never fails. For adults, try matching them with a hot cup of coffee or chai. Feeling fancy? Serve alongside a scoop of vanilla ice cream for the best homemade dessert platter ever.
Creative Ways to Present
Stack these Chewy Chocolate Chip Pecan Cookies in a glass jar tied with ribbon for a heartfelt homemade gift. Arrange them on a wooden board with fruits and cheeses for a rustic dessert board. Or, make cookie ice cream sandwiches by adding a scoop of your favorite ice cream between two cookies for an indulgent treat everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Chewy Chocolate Chip Pecan Cookies in an airtight container at room temperature. They’ll stay soft, moist, and delicious for up to a week—though they rarely last that long. Tuck a slice of bread in with the cookies to keep them even softer.
Freezing
You can freeze both the baked cookies and the raw dough. To freeze baked cookies, let them cool completely, then place in a zip-top freezer bag for up to three months. For raw dough, scoop portions onto a tray, freeze solid, then transfer to a bag for easy, fresh-baked cookies anytime the craving hits.
Reheating
To enjoy a warm cookie, pop a baked Chewy Chocolate Chip Pecan Cookie in the microwave for about 10–15 seconds. If you’ve frozen baked cookies, let them thaw at room temperature, then warm briefly. For that just-baked feel, underbake your dough balls slightly, freeze, and finish baking straight from the freezer.
FAQs
Can I use different nuts in these cookies?
Absolutely! If pecans aren’t your preference or you’d like to try something new, walnuts or even hazelnuts work beautifully. Each nut brings its own flavor and texture, so feel free to experiment.
Do I have to chill the dough?
Chilling the dough isn’t strictly required, but it helps prevent the cookies from spreading too much and gives a richer flavor. If you have 30 minutes to spare, pop the dough in the fridge—you’ll be glad you did!
What makes these cookies so chewy?
The combination of brown sugar, a slightly higher ratio of butter, and just the right bake time keeps these Chewy Chocolate Chip Pecan Cookies incredibly soft and chewy. Don’t overbake, and you’ll get that dreamy texture every time!
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend, and you’ll still get fantastic results. Just double-check that all your other ingredients are certified gluten-free, especially the chocolate chips.
Why toast the pecans?
Toasting pecans deepens their flavor and adds extra crunch, making the nutty notes in your Chewy Chocolate Chip Pecan Cookies truly stand out. It’s a tiny extra step that’s more than worth it!
Final Thoughts
There’s nothing more satisfying than a batch of freshly baked Chewy Chocolate Chip Pecan Cookies, made with your own two hands. I hope you give this recipe a try—there’s just something special about sharing a warm, gooey cookie with someone you love. Happy baking!
Print
Chewy Chocolate Chip Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of chewy and crunchy with these delectable Chewy Chocolate Chip Pecan Cookies. Packed with rich chocolate chips and toasty pecans, these cookies are sure to become a family favorite.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix until fully combined.
- Add Mix-Ins: Fold in the chocolate chips and chopped pecans.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake and let them finish setting on the tray.
- Toast the pecans for added depth of flavor.
- Dough can be chilled for 30 minutes to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
