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Chocolate Chip Pecan Cookies

Soft, chewy Chocolate Chip Pecan Cookies loaded with buttery toasted pecans and gooey chocolate chips. These bakery-style homemade cookies have crisp golden edges, soft centres, and rich brown sugar flavour, making them perfect for holidays, bake sales, cookie exchanges, or everyday baking.
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Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 2 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped toasted pecans

Equipment

  • mixing bowl
  • Electric hand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • cookie scoop
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
  3. Beat the butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually add the dry ingredients and mix until just combined.
  6. Fold in the chocolate chips and toasted pecans with a rubber spatula.
  7. Cover the dough and chill for 30 minutes.
  8. Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10–12 minutes until the edges are lightly golden while the centres remain soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chef Chloe's Tips
• Toast the pecans before adding them to the dough for a richer, nuttier flavour.
• Chill the cookie dough for at least 30 minutes to create thicker bakery-style cookies.
• Do not overbake. The centres should still look slightly underdone when removed from the oven.
• Sprinkle flaky sea salt on top while the cookies are warm for an extra gourmet touch.
Storage:
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing:
Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Variations:
• Swap pecans for walnuts.
• Use dark chocolate chunks instead of chocolate chips.
• Add white chocolate chips.
• Mix in a teaspoon of cinnamon for extra warmth.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes. Freeze individual cookie dough balls for up to 3 months.
Why are my cookies flat?
Warm butter or skipping the chilling step can cause cookies to spread.
Can I use salted butter?
Yes. Reduce the added salt to ½ teaspoon.
Can I make these ahead?
Yes. Refrigerate the dough for up to 48 hours before baking.