Chocolate Chip Pecan Cookies contain two types of chocolate and crunchy pecans to create the best chocolate chip cookies you've ever tasted!
These are huge, crispy cookies that burst open with a melted chocolate center. Now you can bake them at home anytime you're having chocolate cravings!
Why This Recipe Works
- Double chocolate: uses both semi-sweet chocolate chips and dark chocolate chunks to make the best cookies ever!
- Gooey center: break open this crunchy cookie to find a gooey melted center
- Foolproof: follow this easy recipe to get the perfect cookie every time
- Great gift: great for gift-giving at the holidays or sharing with friends
- Perfect crunch: crispy edges and crunchy pecans add great flavor
The perfect chocolate chip cookie is one you'll drool over while gazing through the bakery window. But, you don't have to visit a bakery to have the ultimate cookie experience.
Chocolate chip pecan cookies are perfect for stuffing lunch boxes, afternoon snacking, and goodie bags at birthday parties. They're even great for stuffing trick or treat bags at Halloween, or leaving out for Santa at Christmas!
You'll love the crispy edges and gooey chocolate chunks that make a huge difference in the taste. Any time is a great time to eat pecan chocolate chip cookies, especially when they're warm and oozing with chewy centers..straight from the oven.
What makes the most delicious cookies? Cold dough and fresh ingredients yield the best results! See recipe card for quantities.
- cold butter - the colder the better, so keep in the fridge until ready to use
- light brown sugar - can substitute dark brown sugar if desired
- granulated sugar - adds the sweetness
- vanilla extract - just a little goes a long way
- large eggs - acts as a binder
- all purpose flour - White Lily flour works great in this recipe
- cornstarch - makes the cookie extra crispy on the edges
- baking soda - acts as a leavening agent
- salt - the stuff of life
- semisweet chocolate chips - everyone's favorite
- dark chocolate chunks - use a baking bar, or purchase chunks already made
- chopped pecans - provides crunch and great flavor
Equipment You'll Need
- hand or free-standing mixer
- mixing bowl
- sheet pan or baking sheet
- 2 inch cookie scoop
- wire whisk and spatula
The secret to making the best chocolate chip cookies is determined by the type of dry ingredients, how long they're baked, and the oven temperature. If you like crispy cookies loaded with lots of chocolate chips and crunchy pecans, this is the perfect recipe is for you!
To make the ultimate chocolate chip pecan cookie recipe, gather all ingredients in advance so prep will go faster.
1 - Start by cutting cold butter into cubes and placing it in a large bowl. Whip until smooth with a hand or stand mixer on medium speed, then add sugars and blend until creamy. If using a stand mixer, you can use the paddle attachment or wire whip.
2 - Scrape sides of bowl and mix again. Add eggs and vanilla, blend until mixed together, but don't over mix.
3 - Combine flour, cornstarch, baking soda and salt in a separate bowl. Gradually add flour mixture to wet ingredients in mixing bowl and blend slowly on low speed until the flour can no longer be seen.
4 - Stir in chocolate chips, chocolate chunks and pecans. Fill a cookie scoop to make 2 inch balls of dough and place 12 of them on a cookie sheet lined with parchment paper if desired. Press extra chocolate chips on top of dough. Bake at 400 degrees for up to 8 minutes, but no longer.
5 - Remove cookies from oven when edges are golden brown, but middle is still pale. This is a very important step! They will continue to bake on the sheet pan after removing from oven.
6 - Transfer cookies to a wire rack and cool at least 5 minutes before serving. Sprinkle with sea salt if desired.
Just before popping them into the oven, press several chocolate chips or chunks into the top of each dough ball. The other chips will melt into the cookie, but the ones on top will keep their shape.
Adding cornstarch to the batter helps them stay crispy. Baking them at 400 degrees for only 8 minutes also causes the outer edge to crisp up while the middle stays chewy.
- Measure the ingredients properly.
- Keep the butter cold until ready to use.
- Do not over mix the dough.
- Bake at a high temperature for only 8 minutes for best results.
- Add cornstarch to the batter to achieve crispy edges.
- Make sure eggs are at room temperature before adding to batter.
- Refrigerating dough at least an hour before baking helps the butter stay cold which produces the best results.
- Place baked cookies on a cooling rack which allows air to circulate properly.
Storage and Freezing
COOLING: To keep the cookies crispy, allow them to cool on a wire rack for several hours before transferring to an airtight container. Store in a cool, dry place away from any humidity for up to 4 days.
FREEZING AFTER BAKING: When freezing, wrap each one tightly in plastic wrap and transfer all of them into a gallon size bag. Store in the freezer for up to 3 months. Thaw by leaving out on the counter overnight.
FREEZING BEFORE BAKING: Dough balls can also be frozen ahead of time and baked as directed in recipe straight from the freezer. Frozen dough balls can be stored in a gallon sized baggie or airtight container for up to 3 months before baking.
Looking for something a little different? Try this delicious recipe for Chocolate Gingerbread Cookies. Or, turn your cookie into a unique creation with these fun add ons!
- sprinkle with sea salt
- add a little coconut
- throw in other chopped nuts like walnuts or almonds
- toss in some raisins
- add dried fruit such as cranberries or cherries
- mix in white chocolate or butterscotch chips
- add spices like cinnamon, pumpkin spice and cloves
- stir in some M&M's or other chunks of candy bars
- add cocoa and espresso to make these delicious Double Chocolate Chip Cookies
If you're old-school like me, a big glass of cold milk goes best with gooey chocolate chip cookies, but here are a few other ideas to try:
- Ice Cream - make an ice cream sandwich with vanilla in the middle of two cookies
- Coffee, Hot Cocoa or Tea - beverages make great dippers for desserts
- Lemonade - try a glass of iced tea lemonade (often called an Arnold Palmer)
- Punch - non-alcoholic punch is good to have on hand when children come to visit
- Fresh Fruit - a tray of fresh fruit is always a popular accompaniment
- Charcuterie Boxes - add cookies to a charcuterie boxes for the perfect appetizer
- Pumpkin Dip - you can't go wrong with this delicious pumpkin dip as a dipper
You'll love these additional recipes that are guaranteed to put a smile on your face!
- Oatmeal Chocolate Chip Cookies (soft and chewy)
- Cookies for Santa (huge and gooey)
- School Cafeteria Cookies (old fashioned peanut butter cookies)
- Old Fashioned Pecan Pie (made the classic southern way)
- Chocolate Chip Pecan Pie (chocolate makes everything better)
Chocolate Chip Pecan Cookies
*See notes in blog post for detailed tips, photos and instructions.
- 2 sticks cold butter (cubed)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 ½ cups all-purpose flour - I use White Lily (ad)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 10 ounces chocolate chunks or chopped candy bar (I use Belgian chocolate chunks from Aldi)
- extra chocolate chiunks to press into top of cookies (optional)
- 1 cup pecans (chopped)
- sprinkle of sea salt (optional)
- Cut slices of cold butter into cubes and place in a mixing bowl.2 sticks cold butter
- Cream butter with a mixer until just softened.
- Add brown sugar and granulated sugar. Mix on low speed until creamy.1 cup light brown sugar, ½ cup granulated sugar
- Add vanilla and eggs. Mix until just incorporated.1 teaspoon vanilla, 2 large eggs
- In a separate bowl, whisk flour, cornstarch, baking soda and salt together.2 ½ cups all-purpose flour - I use White Lily, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add dry ingredients to batter in mixer while blending on low speed.
- Gently stir in chocolate chips, chocolate chunks and pecans. (I use a 10 ounce package of Belgian chocolate chunks from Aldi, but you can use a baking bar and smash it into chunks if desired.)12 ounces semi-sweet chocolate chips, 10 ounces chocolate chunks or chopped candy bar, 1 cup pecans
- Store batter in the refrigerator until ready to scoop onto a sheet pan.
- Use a cookie or melon scooper to make large cookie dough balls about 2 inches in diameter. Place on sheet pan or cookie sheet. Leave 2 inches between each dough ball for a total of 9 per pan.
- Press extra chocolate chips or chunks into top of cookies.extra chocolate chiunks to press into top of cookies
- Bake at 400 degrees for 8 minutes if batter is room temperature or 10 minutes if batter has been in refrigerator. Do not bake more than 10 minutes! Take out of oven when edges of cookies are golden brown but middle is still pale.
- Sprinkle cookie with sea salt if desired.sprinkle of sea salt
- Cool on sheet pan for 5 minutes, then transfer to a baking rack and let cool completely.
- Store cookies in an airtight container for up to 4 days after cooling completely.
- Measure the ingredients properly.
- Keep the butter refrigerated until ready to use. Don't let it sit out on the counter.
- Bake cookies at a high temperature for only 8 minutes if batter is at room temperature or 10 minutes if it's been in the refrigerator.
- Do NOT bake cookies longer than 10 minutes.
Nutrition info is an auto generated estimate.