I’ve been baking these Chocolate Chip Pecan Cookies for years — they’re my go-to when I want something nutty, chocolatey, and reliably crowd-pleasing. Crispy at the edges, soft in the middle, and studded with toasted pecans, this recipe feels like Sunday afternoons and holiday cookie plates all at once. If you’re short on time but want a homemade result, these hit the sweet spot. If you like seasonal twists, try a spiced version such as the pumpkin-chocolate mashup I recently adapted from a gluten-free base, which you can find here: chocolate chip gluten-free pumpkin cookies.

Why you’ll love this dish

These cookies balance rich brown-sugar caramel notes with semi-sweet chocolate and the buttery crunch of pecans. They’re quick to mix, don’t require chilling (though chilling improves texture), and scale easily for cookie swaps or packaging as gifts. Perfect for cookie exchanges, after-school treats, or a dessert that pairs well with coffee or cold milk.

“Warm from the oven, the pecans and chocolate melt together into the most comforting bite — nutty, buttery, and just a little bit addictive.” — a longtime baker’s review

Step-by-step overview

Before you gather ingredients, here’s the workflow at a glance so you know what to expect:

Soften butter and cream with sugars until light.
Beat in eggs and vanilla.
Mix dry ingredients separately, then fold into the wet batter.
Stir in chocolate chips and pecans.
Scoop dough, bake about 9–11 minutes, let cool briefly on the sheet, then transfer to a rack.

This recipe is straightforward: creaming for structure, gentle mixing to avoid overdeveloping gluten, and a short bake for a tender center with golden edges.

What you’ll need

1 cup unsalted butter, softened (room temperature)
3/4 cup brown sugar (light or dark)
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans (lightly toasted for best flavor)

Notes/substitutions:

For chewier cookies, use an extra tablespoon of brown sugar and reduce granulated sugar by the same amount.
Swap pecans for walnuts or leave nuts out for a nut-free batch.
Use dairy-free butter alternatives and vegan chocolate chips to make these dairy-free.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line baking sheets with parchment or use an ungreased sheet for a crisper bottom.
In a large bowl, cream the softened butter with brown and granulated sugars until the mixture is smooth and slightly fluffy — about 2–3 minutes with a hand mixer or 4–5 by hand.
Beat in the vanilla. Add the eggs one at a time, mixing until each is fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix just until combined; stop when you no longer see streaks of flour to keep cookies tender.
Fold in the chocolate chips and chopped pecans evenly.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
Bake for 9–11 minutes, or until the edges are golden and the centers still look slightly soft.
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Quick pro tip: if the dough is spreading too much, refrigerate scooped dough for 20–30 minutes before baking.

Best ways to enjoy it

These cookies are delightful warm with a cold glass of milk or paired with coffee for an afternoon pick-me-up. For a dessert plate, serve three cookies with a scoop of vanilla ice cream and a drizzle of salted caramel. If you want a spicy contrast, pair them with a dark Mexican hot chocolate — a flavor companion I like to explore in a different cookie recipe: Mexican hot chocolate cookies.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days.
Fridge: Keep in the refrigerator for up to 2 weeks in an airtight container (they’ll firm up).
Freezer: Freeze baked cookies for up to 3 months. Layer with parchment in a freezer-safe container or bag.
To reheat: Warm cookies in a 300°F (150°C) oven for 5–7 minutes or microwave a single cookie for 10–15 seconds to revive the softness. If reheating from frozen, add a couple of minutes to the oven time.

Food safety note: because these cookies contain eggs, don’t leave them at room temperature longer than 2 hours in warm environments.

Pro chef tips

Measure flour correctly: spoon flour into the measuring cup and level it off to avoid dense cookies.
Toast pecans first (5–7 minutes at 350°F) to deepen flavor and reduce oven time variability.
Cream butter and sugar until just lightened — overbeating can introduce too much air and cause flattening.
For more uniform cookies, use a medium cookie scoop. Press a couple extra chips on top of each dough mound for a bakery look.
If you like a softer center, remove cookies from the oven when centers still look slightly underbaked; they’ll finish on the sheet.

Creative twists

Salted bourbon pecan: stir in 1 tablespoon bourbon and sprinkle flaky sea salt on top before baking.
White-chocolate and cranberry: swap chocolate chips for white chocolate and fold in dried cranberries for a holiday version.
Gluten-free: substitute a 1:1 gluten-free flour blend (check xanthan gum content). For a simple, different cookie approach, try this basic sugar cookie recipe as an alternative base: 3-ingredient sugar cookies.
Chocolate overload: use a mix of semi-sweet and chopped dark chocolate for pockets of gooey richness.

Common questions

Q: Can I make the dough ahead of time? A: Yes. Refrigerate the dough for up to 48 hours or freeze scooped dough for up to 3 months. Chilled dough often yields thicker cookies.

Q: How do I get chewier cookies? A: Use slightly more brown sugar, underbake by a minute or two, and avoid overmixing. Also, remove from the oven while the center still appears soft.

Q: Can I omit nuts for nut-free needs? A: Absolutely. Replace pecans with additional chocolate chips or a mix of oats and seeds, or omit altogether.

Q: What if my cookies spread too much? A: Ensure butter wasn’t overly soft or melted. Chill the dough briefly, reduce sugar slightly, or add 1–2 tablespoons more flour.

Q: Are these safe to serve to children and elderly guests? A: Yes, but note texture — nuts can be a choking hazard for very young children and may not suit some elderly diners. Always mention the presence of tree nuts and eggs for allergy awareness.

Conclusion

If you want a dependable, crowd-pleasing cookie, this Chocolate Chip Pecan Cookies recipe is a winner — simple to make and flexible to adapt. For more inspiration and a similar Southern-style take, see Southern Bite’s Chocolate Chip Pecan Cookies. If you prefer a softer, cake-like version with extra nutty notes, check the version by Kelly Neil’s Chocolate Chip Pecan Cookies.