Irresistible Chocolate Chip Pecan Cookies: Your New Favorite Recipe
Prepare to fall in love with these Chocolate Chip Pecan Cookies – a delightful twist on the classic chocolate chip cookie that’s rich, buttery, and incredibly satisfying. Each bite offers a harmonious blend of warm, inviting flavors, featuring deeply aromatic cinnamon-roasted pecans, a hint of dark molasses, and a generous medley of two different types of melty chocolate chips. These cookies boast crispy edges, wonderfully gooey middles, and a perfectly chewy texture that makes them truly irresistible.
These aren’t just any chocolate chip cookies; they’re a celebration of texture and flavor. Whether it’s their inviting crispy edges, their delightfully gooey centers, or their satisfyingly chewy body, the star of the show often turns out to be the perfectly roasted cinnamon pecans. This recipe, inspired by my popular butterscotch chip cookies, ingeniously uses melted butter to achieve a denser, chewier bite without the need for a stand mixer. It’s a simple method that yields extraordinary results, making these pecan chocolate chip cookies accessible to every home baker.
Infused with luscious melted chocolate, comforting warm spices, and a delicate touch of molasses, these chocolate chip pecan cookies transcend the ordinary. They are truly the ultimate treat, versatile enough to be enjoyed at any time – from a cozy evening snack to a celebratory dessert. Get ready to bake a batch of pure joy that will have everyone asking for the recipe!
Table of Contents
Why You’ll Love These Chocolate Chip Pecan Cookies
These aren’t just another cookie recipe; they’re designed for maximum enjoyment and ease. Here’s why these chocolate chip pecan cookies will quickly become a cherished favorite in your baking repertoire:
- Perfect Texture: Enjoy that coveted combination of crispy edges, a delightfully gooey center, and a wonderfully chewy texture throughout.
- Rich, Buttery Flavor: The use of melted butter in this recipe enhances the overall richness, giving the cookies a deep, satisfying taste that stands out.
- Warm Spice Notes: Cinnamon and molasses aren’t just additions; they’re flavor enhancers that create a cozy, aromatic profile, perfectly complementing the nutty pecans and sweet chocolate.
- Irresistible Roasted Pecans: The pecans aren’t just tossed in; they’re cinnamon-roasted to bring out their deepest, nuttiest flavors and add an incredible textural crunch.
- No Stand Mixer Needed: This recipe keeps things simple! You can achieve perfect results with just a whisk and a bowl, making cleanup a breeze and baking more accessible.
- Make-Ahead Friendly: The cookie dough freezes beautifully, allowing you to prepare ahead of time and bake fresh cookies whenever a craving strikes – perfect for entertaining or holiday gifts.
Expert Tips for Unforgettable Pecan Cookies
Achieving bakery-quality chocolate chip pecan cookies at home is simpler than you think with these crucial baking tips:
Embrace a Kitchen Scale. This is, without a doubt, my number one baking tip! Measuring ingredients by weight rather than volume (cups) provides far greater accuracy. If your cookies consistently turn out dry, crumbly, or spread too much, it’s almost always due to using too much flour. A scale guarantees the right ratios for perfectly chewy cookies every time. It’s an investment that will elevate all your baking!
Always Toast the Pecans. This step is non-negotiable for maximizing flavor! Toasting the pecans before incorporating them into the dough brings out their natural oils, intensifying their nutty aroma and deep, complex taste. The cinnamon sugar coating on these roasted pecans adds an extra layer of deliciousness you won’t want to miss. Don’t skip this quick but impactful step.
Don’t Underestimate Cinnamon! A subtle hint of ground cinnamon works wonders here. It doesn’t overpower the pecans but rather enhances their warmth and depth, creating a more complex and inviting flavor profile that ties all the ingredients together beautifully. It’s the secret spice that elevates these cookies from great to extraordinary.
Utilize a Spring-Loaded Cookie Scoop. For consistently sized and perfectly baked cookies, a cookie scoop is your best friend. It ensures that each cookie dough ball is uniform, leading to even baking across the entire batch. This consistency is absolutely key for achieving that desirable “bakery-style” look and feel, where every cookie is a masterpiece.
Slightly Underbake for Optimal Chewiness. For that irresistible gooey center and perfect chewy texture, resist the urge to overbake. When you remove the cookies from the oven, their centers should still appear soft and slightly underdone. Don’t worry, they will continue to firm up and cook through from the residual heat on the hot baking sheet as they cool, ensuring a moist and tender interior.
Chill the Dough for Flavor and Structure. While tempting to skip, chilling the cookie dough is vital. It allows the melted butter to re-solidify, preventing the cookies from spreading too much during baking. More importantly, chilling gives the flavors time to meld and deepen, resulting in a more complex and delicious cookie. Aim for at least 30 minutes, but an overnight chill yields truly superior results.
Room Temperature Ingredients for a Smooth Dough. Ensure your egg and egg yolk are at room temperature. This allows them to incorporate more evenly into the melted butter and sugar mixture, creating a smooth, emulsified dough. Cold eggs can cause the butter to seize up, leading to a less uniform batter.
Key Ingredients and Smart Substitutions
Each ingredient plays a vital role in crafting these exquisite chocolate chip pecan cookies. Here’s a closer look at what you’ll need and how you can adapt the recipe:
Pecans: For the best roasting and visual appeal, pecan halves are recommended. They offer a larger surface area for the cinnamon coating and a more satisfying crunch in the final cookie. While pecan pieces can be used, monitor them carefully during roasting as they can burn more easily. Any leftover pecans are fantastic for other treats like these delicious caramel pecan bars! If you’re not a fan of pecans or want to try something different, walnuts or hazelnuts make excellent substitutes – just be sure to roast them as well!
Molasses: Opt for unsulphured or dark molasses. This crucial ingredient imparts a deep, rich caramel flavor to the cookies and is key to their wonderfully soft and chewy texture. Light molasses can also work but will yield a less intense flavor. Do not use blackstrap molasses, as its flavor is too strong and bitter for these cookies. If you don’t have molasses, a dark maple syrup could be a very light substitute, but the depth of flavor and chewiness will be less pronounced.
Chocolate Chips: For an optimal flavor and texture experience, we use a combination of both mini chocolate chips and regular chocolate chips. The mini chips distribute chocolatey goodness throughout every bite, while the regular chips melt into luscious pools of chocolate. Feel free to use your preferred variety – dark chocolate for a richer taste, or milk chocolate for a sweeter profile. For those truly melty, bakery-style chocolate puddles, similar to those in my toffee chocolate chip cookies, consider chopping a high-quality chocolate bar or using chocolate chunks instead of standard chips.
Melted Butter: The secret to the dense, chewy texture of these cookies lies in using melted butter. Unlike creamed butter, melted butter prevents too much air from being incorporated into the dough, resulting in a fudgier, more compact cookie that doesn’t spread excessively.
Brown Sugar & Granulated Sugar: This recipe uses a blend of both. Brown sugar contributes moisture and a deeper, caramel-like flavor, ensuring a chewy texture. Granulated sugar provides crispness to the edges and helps with spread. The combination is essential for the perfect balance.
All-Purpose Flour: As mentioned in the tips, proper measurement is critical. Always use the “spoon and level” method, or even better, a kitchen scale to ensure you’re not adding too much flour, which can lead to dry, cakey cookies.
Egg & Egg Yolk: The combination of a whole egg and an extra egg yolk adds richness, moisture, and helps create a wonderfully chewy texture. The additional yolk contributes fat without extra liquid, enhancing the cookie’s fudginess.
Step-by-Step Recipe Instructions
You’ll find the complete ingredient measurements and detailed instructions in the recipe card below. Follow these visual steps to guide you through the process:
Step 1: Roast the Pecans. Begin by preheating your oven and lining a baking sheet. In a bowl, toss the pecan halves with melted butter, granulated sugar, and ground cinnamon until they are evenly coated. Spread them in a single layer on the prepared baking sheet and bake until they turn wonderfully fragrant and slightly crispy. Allow them to cool completely before roughly chopping them. This crucial step deepens their flavor and adds an incredible texture to the cookies.
Step 2: Whisk the Butter and Sugar. In a large mixing bowl, combine the melted unsalted butter with both light brown sugar and granulated sugar. Whisk these ingredients together vigorously until they are thoroughly combined and the mixture is smooth. This forms the rich, sweet base of your cookie dough.
Step 3: Mix in the Wet Ingredients. To the butter and sugar mixture, whisk in the whole egg, the additional egg yolk, the rich molasses, and fragrant vanilla extract. Continue whisking until the mixture becomes noticeably thicker and lighter in color, indicating a well-emulsified base for your cookies.
Step 4: Fold in the Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently with a rubber spatula until they are *almost* combined. It’s important to stop mixing when a few dry flour streaks still remain to prevent overmixing and tough cookies.
Step 5: Mix in the Pecans and Chocolate Chips. Now, gently fold in your prepared chopped cinnamon-roasted pecans, along with both the mini chocolate chips and regular chocolate chips. Mix until they are just evenly distributed. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. This chilling time is vital for preventing spread and enhancing flavor.
Step 6: Scoop, Chill, and Bake! Use a cookie scoop to portion the chilled dough into uniform balls and place them onto a parchment-lined baking tray. Freeze these cookie dough balls for a minimum of 3-4 hours; for the absolute best flavor and texture, chilling them overnight is highly recommended. Once frozen, preheat your oven and bake the cookies directly from frozen until the edges are golden brown and the centers are still slightly pale.
Step 7: Final Touches. Immediately after removing the cookies from the oven, press a few extra chocolate chips or whole pecan pieces onto their tops for that signature bakery look. A sprinkle of flaky sea salt right out of the oven will also enhance all the flavors. Let the cookies cool on the baking sheet for at least 10 minutes to allow them to set and finish cooking, then transfer them to a wire rack to cool completely.
Storage and Freezing Guidelines
These delicious chocolate chip pecan cookies are perfect for making ahead or enjoying fresh. Here’s how to store them to maintain their irresistible quality:
Storage for Baked Cookies: To keep your baked chocolate chip pecan cookies fresh and chewy, store any leftovers in an airtight container at room temperature. They will retain their best quality for 2-3 days. For slightly longer storage, you can keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving for the best texture.
Freezing Cookie Dough: This recipe is fantastic for meal prepping! You can easily prepare the cookie dough ahead of time and freeze it. Once you’ve scooped the dough into individual balls (as per step 6), arrange them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to an airtight container or a heavy-duty freezer bag. They will keep beautifully in the freezer for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake directly from frozen, adding a couple of extra minutes to the baking time.
Just like my espresso chocolate chip cookies, this is an excellent recipe to prepare in advance, especially for the busy holiday season. You can bake off fresh cookies whenever guests arrive or a sweet craving hits, making entertaining effortless!
Frequently Asked Questions (FAQs)
Absolutely! While pecans provide a unique flavor, you can easily substitute them with other nuts. Walnuts or hazelnuts are excellent choices and will add their own delicious nutty notes. Regardless of the nut you choose, I still highly recommend roasting them in the oven with the cinnamon and sugar mixture. This step is crucial for enhancing their natural oils and intensifying their overall flavor, making your cookies even more delicious.
The most common reason for cookies turning out hard or dry instead of soft and chewy is over-baking. Cookies continue to cook slightly even after they’re removed from the oven, so taking them out when their centers still look a bit underdone is key. Other factors can include using too much flour (always measure with a kitchen scale!), or not chilling the dough sufficiently, which can lead to excessive spreading and thinner, crispier cookies.
Look for specific visual cues to ensure perfect doneness. The edges of the cookies should appear golden brown and set. However, the centers should still look slightly pale, puffed, and a little underbaked – but not wet or raw. They will firm up as they cool on the baking sheet. Removing them at this stage guarantees a soft, chewy interior with those desirable crispy edges.
While it’s technically possible, chilling the dough is highly recommended for the best results. Chilling allows the butter to solidify, preventing the cookies from spreading too much in the oven, and it also deepens the flavors. If you skip chilling, your cookies may be flatter and not as chewy. If you’re in a hurry, a quick 15-20 minute chill is better than none at all, but aim for at least 30 minutes to overnight for optimal texture and flavor development.
The type of chocolate chip is largely a matter of personal preference, but quality definitely makes a difference. Semi-sweet chocolate chips are a popular choice as they offer a good balance of sweetness and rich cocoa flavor. If you prefer a less sweet cookie, opt for dark chocolate chips (60-70% cocoa). For a sweeter, creamier cookie, milk chocolate chips work wonderfully. Using a combination, as this recipe suggests (mini and regular), adds an extra dimension of texture and melty goodness. You can also chop up a high-quality chocolate bar for irregular shards that melt beautifully.
More Irresistible Chocolate Chip Cookies
If you’re a fan of the classic chocolate chip cookie, you’ll love these creative variations:
- Pumpkin Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Candy Cane Chocolate Chip Cookies
If you tried this delightful Chocolate Chip Pecan Cookie recipe, or any other recipe on my website, please let me know how it went in the comments below! I absolutely love hearing from you and seeing your baking successes. While you’re there, please consider leaving a star rating to help other bakers discover this amazing recipe! You can also tag me on Instagram or Facebook so I can admire your beautiful creations!
Chocolate Chip Pecan Cookies Recipe
Equipment
- Large Cookie Scoop (roughly 3 tablespoons)
- Baking Sheets
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber Spatula
Ingredients
Cinnamon Roasted Pecans
- 1 cup pecan halves
- 1 tablespoon unsalted butter, melted
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch fine sea salt
Chocolate Chip Cookie Dough
- 11 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/3 cup granulated sugar
- 1 whole egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour, *see notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2/3 cup chopped cinnamon roasted pecans, from recipe above
- 1/4 cup semi-sweet mini chocolate chips
- 1/4 cup semi-sweet chocolate chips
- flaky sea salt, for the tops
Instructions
- Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper; set aside.
- In a medium bowl, toss the pecan halves with 1 tablespoon of melted unsalted butter, 1 tablespoon + 1 teaspoon of granulated sugar, 1 1/2 teaspoons of ground cinnamon, and a pinch of fine sea salt until evenly coated. Spread the pecans in a single layer on one of the prepared baking sheets. Bake for 12-15 minutes, or until fragrant and slightly toasted. Let them cool completely, then roughly chop the pecans for the cookie dough (reserve a few whole pieces for garnishing the tops of the cookies after baking).1 cup (100 g) pecan halves, 1 tablespoon (14 g) unsalted butter, 1 tablespoon + 1 teaspoon granulated sugar, 1 1/2 teaspoons ground cinnamon, Pinch fine sea salt
- In a large bowl, melt 11 tablespoons of unsalted butter in a microwave-safe dish until just liquid (it should be melted but not hot; if warm, let it cool briefly). Whisk in the light brown sugar and granulated sugar until well combined and smooth.11 tablespoons (154 g) unsalted butter, 1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/3 cup (66 g) granulated sugar
- Add the room temperature whole egg, large egg yolk, 1 tablespoon of molasses, and 2 teaspoons of vanilla extract to the butter-sugar mixture. Whisk vigorously until the mixture is thoroughly combined, lightens in color, and appears thick and emulsified.1 (50 g) whole egg, 1 (18 g) large egg yolk, 1 tablespoon (18 g) molasses, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the 1 3/4 cup all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Gradually fold these dry ingredients into the wet mixture using a rubber spatula until they are *just* almost combined, with a few dry flour streaks remaining. Then, gently fold in the 2/3 cup chopped cinnamon-roasted pecans, 1/4 cup semi-sweet mini chocolate chips, and 1/4 cup semi-sweet chocolate chips until just distributed. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.1 3/4 cup (225 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2/3 cup (70 g) chopped cinnamon roasted pecans, 1/4 cup (42 g) semi-sweet mini chocolate chips, 1/4 cup (45 g) semi-sweet chocolate chips
- Using a large 3-tablespoon cookie scoop, portion the chilled dough onto the second prepared baking sheet, leaving ample space between each ball. Freeze the cookie dough balls for at least 3-4 hours. For the most profound flavor development and best texture, freezing them overnight is highly recommended.
- Preheat the oven to 350°F (180°C). Arrange 6-8 frozen cookie dough balls on a parchment-lined baking sheet, ensuring they are at least 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the middle of the cookies still appears slightly pale and soft (but not wet).
- Immediately pull the baking tray out of the oven. While the cookies are still warm and pliable, press a few extra chocolate chips, reserved whole pecan pieces, and a sprinkle of flaky sea salt on top for an enhanced presentation and flavor boost. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire cooling rack to cool completely.flaky sea salt
- To store leftover chocolate chip pecan cookies, place them in an airtight container at room temperature for 2-3 days to maintain freshness. For longer storage, the scooped and frozen cookie dough balls can be kept in an airtight container or freezer bag for up to 3 months, ready to be baked on demand!
Video Tutorial
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients used.