These soft and chewy chocolate chip pecan cookies are such a delicious and easy dessert to share! Baked with loads of semi-sweet chocolate chips and chopped pecans, each bite is moist and chewy with the perfect amount of crunch. You only need a few pantry-staple ingredients and one bowl to make these cookies at home.
I can honestly say that these are the best chocolate chip cookies with pecans. They are easy to make and better than Toll House cookies by a mile! They have that classic old-fashioned taste reminiscent of homemade cookies from grandma's house. This cookie recipe would make a delicious holiday dessert to share with friends and family!
If you love this recipe for chocolate chip pecan cookies, you'll also love these easy chocolate chip cookies without brown sugar. Try these chewy funfetti sugar cookies and these 3-ingredient peanut butter cookies next!
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Why You'll Love These Cookies
- Soft and chewy - These cookies are soft and chewy with crispy edges and a delicious gooey center.
- Easy to make - The cookie dough mixes together quickly and easily in one bowl.
- Gluten-free - This recipe is gluten-free and easy to make dairy-free for those with dietary restrictions or allergies.
- Chocolate pecan - Semi-sweet chocolate chips and chopped pecans give these cookies an incredible flavor and perfect amount of crunch!
- Great for parties - Serve these cookies at a holiday party or special event. Everyone is sure to love the chocolate chip flavor and soft and chewy texture!
Ingredients
You can easily make these cookies at home with pantry-staple ingredients. Below are helpful ingredient notes. Remember to see the recipe card for all information.
- Butter - Unsalted butter at room temperature is ideal. You can use dairy-free butter to make dairy-free cookies.
- Granulated sugar - White granulated sugar adds structure and sweetness to the cookies.
- Brown sugar - Light or dark brown sugar works well and provides a rich flavor and chewy texture. Pack this into the measuring cup for the proper amount.
- Egg - One large egg that is at room temperature will give the best results. Egg binds the ingredients and keeps the cookies soft and chewy.
- Vanilla extract - Use pure vanilla extract for the best flavor. Don't leave this out!
- Flour - Gluten-free 1-1 baking flour makes these cookies gluten-free. You can use normal all-purpose flour with great results also. Spoon and level the flour into the measuring cup to ensure you do not use too much.
- Baking soda & baking powder - These leavening agents combine to create the perfect spread and texture in the cookies.
- Salt - Table salt balances the sweetness and pairs perfectly with the pecan flavor.
- Chocolate chips - I recommend semi-sweet chocolate chips in this recipe, but milk chocolate chips or dark chocolate chips will work too.
- Pecans - Chopped pecans add delicious flavor and crunch to these cookies. You can swap the pecans for walnuts instead.
Step-by-Step Instructions
These cookies are easy to make from scratch in one bowl. Below are step-by-step instructions for how to make chewy chocolate chip cookies with pecans:
STEP 1: Cream the softened butter and sugars with an electric mixer until smooth, about 1-2 minutes.
STEP 2: Add the egg and vanilla extract to the bowl and mix well until light, fluffy, and evenly combined.
STEP 3: Add the flour, baking soda, baking powder, and salt. Mix on low speed until the ingredients are just combined into the cookie dough.
STEP 4: Gently fold in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
STEP 5: Use a medium cookie scoop to form evenly sized-balls of cookie dough. Place them on a baking sheet lined with parchment paper 2-3" apart.
STEP 6: Gently press additional pecans and mini chocolate chips into the top of the cookie dough balls if desired. Place the baking sheet in the fridge for 2 hours to chill (do not skip this step)!
STEP 7: Once the cookies have chilled for 2 hours, bake the cookies at 350°F for 12-14 minutes or until the edges have set. The centers will appear under-baked, but this is ideal for chewy cookies as they will continue to firm up as they cool.
TIP: Let the pecan cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. This will allow them to set up properly.
Expert Baking Tips
- Properly measure flour - Spoon the flour into the measuring cup and level it off for accuracy. Avoid directly scooping the measuring cup into the flour, or you'll use too much and be left with thick fluffy cookies instead of chewy ones.
- Don't over-mix the dough - Mix the dough until the dry ingredients are just combined. Don't mix too long or the cookies will become dense.
- Remember to chill - Don't skip the chill time! The cookie dough balls need time in the fridge to firm up and absorb the flour. If you skip this, the cookies will spread way too much in the oven and you'll be left with a mess.
- Add toppings - Press extra chocolate chips and chopped pecans into the cookie dough balls before chilling and baking for extra crunch and the prettiest look.
- Slightly under-bake - Slightly under-bake the cookies. They will continue to bake as they cool. This gives you the best soft and chewy texture!
Easy Cookie Variations
Here are some variations you can make to the recipe to make these cookies even more flavorful and delicious:
- With caramel - Add chopped caramel pieces into the cookie dough for delicious caramel pecan chocolate chip cookies.
- White chocolate - Use white chocolate chips for a sweeter cookie.
- Use walnuts - Replace pecans with walnuts if you prefer!
- Oatmeal cookies - Swap ½ cup of flour with old-fashioned rolled oats to make chocolate chip oatmeal pecan cookies.
- Dairy-free - Use dairy-free butter and vegan chocolate chips to easily make the recipe dairy-free.
Try these easy chocolate sprinkle cookies for a delicious and fun party cookie!
Frequently Asked Questions
Yes. You have to chill the cookie dough to allow it to firm up and absorb the dry ingredients properly. If you skip this step, the cookies will spread far too much in the oven and become a mess.
Moisture is key to chewy cookies. Softened butter, egg, sugar, and the perfect amount of flour create the best chewy cookies. Brown sugar has more moisture than granulated sugar and makes these cookies extra chewy!
If the cookies spread too much in the oven, your cookie dough was too warm or you did not use enough flour. Chilling the dough prevents the cookies from over-spreading because it allows the fat (butter) to harden in the dough.
Using too much flour will make your cookies fluffy and cakey instead of thin and chewy. Try reducing the flour amount by two tablespoons for a chewier cookie.
Storing & Freezing
Store leftover chocolate chip pecan cookies in an airtight container at room temperature for 4-7 days. This helps them keep their moist chewy texture.
You can freeze extra baked cookies in an airtight container for up to 30 days. Remember to thaw the cookies for 1-2 hours before enjoying them again.
More Chewy Cookie Recipes
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Recipe
Chewy Chocolate Chip Pecan Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer or Stand Mixer
- 1-2 Baking Sheets with Parchment Paper
- 1 Cookie Scoop
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅔ cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free 1-1 baking flour or all-purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup chocolate chips semi-sweet recommended
- ½ cup chopped pecans plus extra for topping
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer (or stand mixer) until smooth and creamed, about 1-2 minutes.½ cup unsalted butter, ⅓ cup granulated sugar, ⅔ cup brown sugar
- Beat in the egg and the vanilla extract until light, fluffy, and smooth.1 egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, baking powder, and salt. Gently mix together on low speed until the dry ingredients are just combined into the dough, being careful not to over-mix.1 ½ cups gluten-free 1-1 baking flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- Use a rubber spatula to fold the chocolate chips and chopped pecans into the dough. It will be a very sticky dough.⅔ cup chocolate chips, ½ cup chopped pecans
- Use a medium cookie scoop to make 1.5 to 2 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment paper 2-3 inches apart. Press more pecans and chocolate chips on top of each dough ball if desired.
- Place the sheet of cookie dough balls in the fridge to chill for 2 hours. Don't skip this step, or your cookies will spread into a big mess in the oven. When the cookies are almost done chilling, preheat the oven to 350℉.
- Bake the chocolate pecan cookies for 12-14 minutes, or until the edges have set. The centers may appear slightly underdone, but it's okay. The cookies will continue to bake as they cool on the baking sheet and under-baking them slightly creates super chewy, gooey cookies. For crispier cookies, bake for a few extra minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Enjoy!
This is an amazing cookie recipe. I was looking for a good gluten-free chocolate chip cookie recipe and I am so happy I found this one! The cookies are super chewy and soft instead of the crumbly dry texture you get with some gluten-free recipes. I used milk chocolate chips and they came out great. I will definitely make these again for Christmas next month.
Hi Nora, thanks for making the cookie recipe and leaving such a kind review! Totally hear you on the challenge of finding good gluten-free cookie recipes. I am happy this one was enjoyed so much!
These cookies are the best. I made them for a holiday party and they were a huge hit! I might try making them with walnuts next time. Saving this for later and will definitely make again. Thanks for the recipe!
Hi Mark, I'm thrilled that these chocolate pecan cookies were such a hit at your holiday party. Walnuts would taste great in them! Enjoy!
YUM!! The pecans add such a nice crunch and flavor to these chocolate chip cookies. One of my new favorite recipes of yours. So happy they are gluten-free too. Thanks!!
Dangerous recipe! The pecans and chocolate are too good together. Thanks for the excellent recipe!
These turned out delicious! Love the chocolate and pecans combo!! Will be making again for Christmas.
Chocolate and nuts - what’s not to like?! Thank you for your detailed explanation.
The only thing with these cookies is that they did not flatten out, they stayed as round balls. Did I do something wrong?