Chocolate Chip Pecan Cookies
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Chocolate chip pecan cookies are decadent, big, rich, chewy cookies packed with chocolate chips and crunchy pecans.
This chocolate chip pecan cookie recipe creates giant cookies that are so decadent and chewy you’ll think they came from a bakery! We like making a cookie platter by adding in some lofthouse cookies, cookie monster cookies, and pie crust cookies.
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Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies
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Why you’ll love this recipe!
📌 Creates GIANT cookies that are perfect for sharing or enjoying alone!
📌 The crunch of the pecans mixed with the chewy deliciousness of the chocolate chips.
📌 Versatile! Swap out the pecans for macadamia nuts or the chocolate chips for butterscotch!
Chocolate Chip Pecan Cookie Ingredients
- Butter – Salted butter, cold and cubed.
- Sugars – Light brown sugar and white granulated sugar.
- Eggs – Large eggs.
- Vanilla – Real vanilla extract, imitation vanilla will work too.
- Flour – All-purpose flour AND cake flour.
- Cornstarch – 100% pure cornstarch.
- Leavening – Baking soda.
- Salt – Kosher salt.
- Chocolate chips – Semisweet or milk chocolate.
- Pecans – Roughly chopped.
How do you make chocolate chip pecan cookies? (step-by-step directions)
⭐ First, preheat the oven and line two baking sheets with parchment paper. Beat together the butter, brown sugar and white sugar until mixture is light and creamy.
⭐ Next, add in the eggs and vanilla and mix until just combined. In several additions, add the cake flour, all-purpose flour, cornstarch, baking soda and salt. Mixing with each addition until just combined.
⭐ Then, add the chocolate chips and pecans and mix until they are well disbursed. Divide the dough into roughly shaped balls. Do not pack or roll the dough.
⭐ Last, place dough balls onto cookie sheets leaving plenty of room for the cookies to spread as they will spread a lot. Bake until lightly browned. Remove pan from oven and let cookies sit on pan until slightly cooled, then remove and cool completely.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
What if I don’t have cake flour?
You can make your own cake flour by taking 1 ½ cups of all-purpose flour, removing 3 tablespoons of the flour and adding 3 tablespoons of cornstarch. Use this mixture for the cookies.
Can you make chocolate chip pecan cookies ahead of time?
Yes! You can make and bake these cookies a few days ahead, or prep by making the dough in advance and storing it in the refrigerator or freezer until ready to bake.
How many cookies does this recipe make?
We make 8 GIANT cookies with this recipe but you can definitely split the dough into smaller balls and make more smaller cookies. Make sure to adjust the cook time accordingly.
Leftovers and storage
How long do chocolate chip pecan cookies last?
These cookies will keep for 3-5 days stored in an airtight container at room temperature.
Can you freeze the cookies?
Absolutely! Allow the baked cookies to cool completely then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Tips and tricks
✅ Make sure not to overbake the cookies! Allow the cookies to sit on the pan after removing from the oven, this will actually continue to bake the cookies to the perfect soft and chewy temperature without over-baking them.
✅ These cookies will spread A LOT so make sure to leave plenty of room between dough balls to prevent any giant cookie blobs!
✅ Bake on a cookie sheet lined with parchment paper, a silicone mat or use a well greased cookie sheet (I prefer silpat!) to make sure the cookies don’t stick.
✅ Change up the flavors! Swap chocolate chips for white chocolate and use macadamia nuts or walnuts for a different cookie!
Frequently asked questions
Can I use unsalted butter instead of salted butter in the recipe?
Yes, you can substitute unsalted butter for salted butter in the recipe. Just be sure to add a pinch of salt (about 1/4 teaspoon) to the dough to maintain the desired balance of flavors.
Can I use margarine or a butter substitute in place of real butter?
While you can use margarine or a butter substitute, keep in mind that it may affect the texture and taste of the cookies. Real butter typically provides a richer flavor and better texture. If using a substitute, choose one specifically designed for baking.
Can I omit the pecans if I have a nut allergy or preference?
Certainly! If you have a nut allergy or simply prefer cookies without nuts, you can omit the pecans from the recipe. The cookies will still be delicious with just the chocolate chips.
What can I do if my cookies turned out too flat or too thick?
If your cookies turned out too flat, it might be because the dough was too warm when placed on the baking sheet. Try refrigerating the dough for 30 minutes to firm it up before baking. If they’re too thick, try slightly flattening the dough balls before baking.
What’s the best way to store cookie dough for later use?
To store cookie dough for future baking, wrap it tightly in plastic wrap, place it in an airtight container or freezer bag, and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When ready to bake, thaw frozen dough in the refrigerator before proceeding with the recipe. You can also slice and bake from frozen, just adjust the cook time as needed.
Can I substitute another type of nut for pecans?
Yes, you can swap pecans for other nuts like walnuts, almonds, or macadamia nuts based on your preference. This allows you to customize the cookies to your taste and dietary requirements.
What to eat with pecan chocolate chip cookies (serving suggestions)
Make these alongside some of our other favorite giant cookie recipes like red velvet cookies, strawberry shortcake cookies, and banana pudding cookies to have your own Crumbl inspired cookie collection!
They’re also perfect after a yummy dinner of Guinness stew.
More amazing cookie recipes
- Lofthouse cookies
- Cookie monster cookies
- Crockpot cookie
- Pie crust cookies
- Strawberry shortcake cookies
- Key lime cookies
- See all our easy cookie recipes!
Other great dessert tray ideas
- Pecan pie balls
- Biscoff truffles
- Buckeye balls
- Cake balls
- No bake peanut butter balls
- Oreo truffles
- See all our great dessert recipes!
Tools we love
- Silicon baking mat – Nothing sticks to these, I swear by them!
- Baking sheets – We love these from Nordicware. I use mine constantly.
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How to Make Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies
Ingredients
- 1 cup salted butter cold & cubed
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 2 eggs
- 2 teaspoons real vanilla extract
- 1½ cups all purpose flour
- 1½ cups cake flour*
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semisweet or milk chocolate chips
- 2 cups pecans roughly chopped (optional)
Instructions
- Cream butter and sugars together, beating with an electric mixer on low until combined and then medium until light and creamy. This will take about 5 - 7 minutes total to achieve the desired texture.
- Add the eggs and vanilla and beat until just combined.
- Slowly beat in the flour, cake flour, cornstarch baking soda and salt in several increments. Mix just until combined, do not overmix. Fold in the chocolate chips and pecans.
- Gently divide dough into 8 balls, do not press or roll. Place four (4) cookies per baking sheet, leaving plenty of room for the dough to spread. If desired, at a few extra chocolate chips to the top of each cookie before baking.
- Bake in a preheated 400℉ oven for 10-14 minutes, or until lightly browned (center will be slightly under-done). Allow the cookies to sit on the pan for an additional 15 minutes, then gently move them to a wire rack to finish cooling.
Notes
Nutrition
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Chocolate Chip Pecan Cookies
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I made these cookies and they were so much better than the ones I bought at a bakery just the other month! thank you so much for sharing this amazing recipe!
Chocolate-y, crunchy from the pecans, & so delicious!! You won’t find a better cookie!! They are always gone within minutes when I make them!