Chewy Chocolate Chip Pecan Cookies Recipe

When it comes to the perfect cookie, this Chewy Chocolate Chip Pecan Cookies recipe has all the right moves. Soft, gooey centers, golden crispy edges, and an extra flavor punch with rich pecans that add just the right texture and taste! Even better, these cookies come together fast, and there’s no need to chill the dough, making it the ultimate no-fuss dessert. Let’s dive in to make the best cookies you’ll ever bake!

Ingredients

• 2 sticks unsalted butter, softened (1 cup)
• 1½ cups packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 3 tsp vanilla extract
• 3 cups + 2 tbsp all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semisweet chocolate chips
• 1 cup pecans, roughly chopped

How to Make Chewy Chocolate Chip Pecan Cookies

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Prepare a nonstick baking sheet or line with parchment paper.
2. Optional: Toast the pecans for 5–7 minutes in a skillet over medium heat. Toasting enhances their natural oils and deepens the flavor, though it’s totally optional!

Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, cream the butter and sugars together on medium speed for about 2 minutes until light and fluffy.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together 3 cups of flour (reserving 2 tbsp for later), baking soda, and salt.

Step 4: Add Eggs and Vanilla

1. Add eggs and vanilla to the creamed butter mixture, beating until combined and scraping the sides of the bowl to ensure even mixing.

Step 5: Mix in the Dry Ingredients

1. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Step 6: Add Chocolate Chips and Pecans

1. Gently fold in the chocolate chips and pecans for a perfect cookie batter.

Step 7: Prevent Spreading Trick

1. Sprinkle the reserved 2 tbsp of flour into the dough and give it a quick mix. This trick is the secret to keeping these cookies thick and chewy without chilling the dough!

Step 8: Roll and Bake

1. Roll dough into 1.5 to 2-inch balls and place 12 on the prepared baking sheet.
2. Bake on the center rack for 9 minutes until the edges are golden and the centers look slightly underbaked.

Step 9: Cool and Enjoy

1. Allow cookies to rest on the baking sheet for 5–10 minutes before transferring them to a cooling rack.
2. Repeat with the remaining dough.

Enjoy warm, gooey, chocolatey goodness with family and friends!

Helpful Tips

• No Chilling Required: This recipe is crafted for quick prep! Skip the chill time, and get straight to baking.
• Extra Flour for Fresh Dough: Those 2 extra tablespoons of flour prevent spreading. But if you’re making the dough ahead of time, you can skip it!
• Toasting Pecans: This is optional but adds an extra layer of flavor that truly elevates these cookies.

Substitutions and Variations

• Swap Pecans for Walnuts: Love a classic combo? Walnuts are a great alternative for a rich, earthy flavor.
• Dark Chocolate Lovers: Try using dark chocolate chips for a bolder, slightly bitter edge that pairs wonderfully with the pecans.
• Add a Dash of Cinnamon: Just a pinch brings a warm spice that complements the nuts and chocolate!

Frequently Asked Questions

Do I have to chill the dough?

Nope! This recipe is designed to skip chilling, so you can go from mixing to baking in minutes. However, if you’re making the dough in advance, chill it, and skip adding the extra 2 tbsp of flour.

Can I make the dough ahead?

Absolutely! This dough can be prepared ahead and stored in the fridge for up to 24 hours. Just let it soften a bit before baking, or roll into balls before chilling to save time.

Can I freeze the dough or baked cookies?

Yes! Wrap the dough tightly in plastic wrap, and freeze it for up to 3 months. Frozen baked cookies can be stored in an airtight container for 2–3 months.

Storage Instructions

• Room Temperature: Store cooled cookies in an airtight container for up to 3 days for the best texture.
• Refrigerator: They’ll keep in the fridge for about a week, though their texture is best at room temperature.
• Freezer: Freeze baked cookies or cookie dough balls for up to 3 months. Just thaw before baking or eating.

More Recipes to Love

• Pecan Pie Bars – Perfect for holidays or any time

Warm, soft, and loaded with chocolate and pecans, these chewy cookies are everything you crave in a chocolate chip cookie – and more! Try them out and watch them disappear before your eyes. Enjoy, happy baking!

Chewy Chocolate Chip Pecan Cookies – Crispy, Gooey & Absolutely Delicious!

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• Author: Zakia
• Total Time: 33 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These chewy chocolate chip pecan cookies are the ultimate treat! They have crispy edges, gooey centers, and are loaded with chocolate chips and crunchy pecans. Best of all, no dough-chilling is required, so they’re quick to whip up! Perfect for a sweet snack or dessert. Bake these to share—or enjoy them all yourself!

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Ingredients

Scale 1x2x3x

• 2 sticks unsalted butter, softened (1 cup)
• 1½ cups packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 3 tsp vanilla extract
• 3 cups + 2 tbsp all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semisweet chocolate chips
• 1 cup roughly chopped pecans

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Instructions

• Preheat oven to 375°F (190°C). Optional: Toast pecans in a skillet over medium heat for 5–7 minutes for extra flavor.
• In a large bowl, cream together butter and sugars on medium speed for about 2 minutes.
• In a separate bowl, whisk together 3 cups of flour (reserving 2 tbsp for later), baking soda, and salt.
• Add eggs and vanilla to the creamed mixture, blending well and scraping the bowl to ensure even mixing.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in chocolate chips and pecans.
• Sprinkle the reserved 2 tbsp of flour over the dough and mix briefly to prevent spreading.
• Roll dough into 1.5–2 inch balls, place 12 on a baking sheet, and bake for 9 minutes.
• Cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.

Notes

• No chilling required: This recipe is designed to bake right away. The extra flour helps prevent spreading.
• Make ahead: Prepare the dough in advance and store it in the fridge, skipping the extra 2 tbsp of flour if you chill the dough.
• Storage: Baked cookies last up to 3 days at room temperature or freeze the dough for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 190 kcal
• Sugar: 14 g
• Cholesterol: 20 mg