Pecan chocolate chip cookies are the perfect balance of sweet and nutty, and they are definitely my personal favorite kind of cookie. They're soft and chewy, with a hint of nuttiness from the brown butter, pecans and a delicious chocolate flavor. Plus, they're easy to make - give it a try, you won't be disappointed!
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💭 Why you'll love this recipe
Pecans and chocolate are a classic flavor combination that'll never go out of style, and these cookies are the perfect way to enjoy them. Here are some reasons you're sure to fall in love with them.
- Amazing textures and flavors. The chewiness of these cookies comes from chilling the dough, the pecans add a nice crunch to the cookies, and the chocolate chips provide a smooth and creamy texture!
- Perfect for any occasion. Whether you're looking for a tasty treat to bring to a party or want something to munch on while you're curled up on the couch watching TV, these cookies are perfect for any occasion.
- Easy-to-follow recipe with easily available ingredients. The only "special" ingredient is brown butter (but that's really just regular butter browned for 10 minutes using a shallow skillet).
📋 Ingredients and Notes
In making these pecan chocolate chip cookies you’ll be needing all-purpose flour, salt, cinnamon, baking soda, brown sugar, brown butter, granulated sugar, egg, pecans, and chocolate chips.
Notes and Variations
- Substitute chocolate chips. I've used semi-sweet chocolate chips in the recipe, but you can also use milk chocolate chips, dark chocolate chips, or even white chocolate chips. The taste will vary depending on the type of chocolate chips you decide to use!
- Substitute pecans. If you don't have any pecans, walnuts or pistachios can be used instead.
- Type of brown sugar. I have used dark brown sugar in this recipe because it brings out the nutty flavors, but there are differences in the types of brown sugar. The molasses in dark brown sugar makes this cookie more moist than light brown sugar, so while you can swap the sugars, light brown sugar will result in a subtler flavor.
📖 Make pecan chocolate chip cookies!
Whisk together flour, cinnamon, salt, and baking soda in a bowl. Set aside.
In the bowl of a stand mixer, mix brown butter (at room temperature) and granulated sugar until well combined, for about 3 minutes on medium speed.
Add the egg and vanilla extract and mix until just combined.
Add the flour mixture and fold it in until it's just incorporated.
Crush half of the pecans.
Fold in the chopped pecans and chocolate chips into the dough.
Line a few baking sheets with parchment paper. Make 10 balls out of the dough and place them on the baking sheet.
Chill cookie dough in the fridge for at least 3 hours, but ideally overnight. Preheat the oven to 350°F. Then, bake the cookies for 10 minutes. Take the cookies out of the oven and add more pecans (or extra chocolate chips!) over the cookies, then bake for another 4 minutes.
Let them cool completely on a cooling rack before serving! Garnish with some flaky sea salt on top, if you want to take it up a notch!
👩🏽🍳 Tips for making the Best Pecan Chocolate Chip Cookies!
If you're looking to up your cookie game, here are six tips for making the perfect pecan chocolate chip cookies:
- Don't skip the brown butter. You can totally make this recipe with regular unsalted butter, but the brown butter adds an incredible depth of flavor and nuttiness to the cookies.
- Make sure your pecans are finely chopped. This will help them spread evenly throughout the dough and prevent any big chunks from burning in the oven.
- Don't overmix the dough. Once you've added the flour to the wet ingredients, mix just until everything is combined. Over-mixing the dough will result in tougher cookies.
- Chill the dough. The cookie dough can feel sticky to work with, or spread too much if you don't chill the dough. You need to chill the dough for about 3 hours ideally. If not, the balls will merge into each other, and spread way too much.
- Don't skip the salt in the dough. This will help balance out the flavor and the sweetness of the chocolate and bring out the flavor of the pecans. If you want to take it up a notch, add some flaky salt as soon as the cookies are out of the oven. Yum!
- Don't over-bake them. The key to a perfect cookie is taking them out of the oven just before they're done.You want to bake them until they're just done—not a minute longer. Overcooked cookies will be dry and crumbly, while undercooked cookies will be gooey and difficult to remove from the baking sheet.
👩🏽🍳Troubleshooting FAQs
Yes! You can make this recipe with regular butter, but the flavors will be different. I personally think this is not complete without the brown butter, which contributes a lovely taste and a satisfying texture!
The best way to make soft, chewy cookies is by adding moisture. This is because recipes with brown sugar and butter make for tastier, softer cookies than those made solely with granulated sugar. The moisture in brown sugar keeps the cookie dough moist while baking and the molasses creates a chewier texture. If you want your cookies to be even more soft and chewy, add an extra egg yolk to the dough!
Place the dough in the fridge for about 30 minutes. Check, and then continue chilling until it reaches the right consistency!
🍴 Serving and Storage Suggestions
You can store these pecan chocolate chip cookies in an airtight container for a day or two at room temperature.
You can freeze the cookie dough or the baked cookies for 1 month! To freeze the cookie dough, I recommend portioning them first, flash freezing them on a baking sheet (i.e., placing them in a single file on a baking sheet and freezing them). Then, transfer the cookie dough balls into a freezer safe container.
When you're ready to consume, remove the cookie dough balls and allow it to come to room temperature, for about 30 minutes, and then bake them as you normally would!
If you liked this, check out these other easy and delicious cookie recipes:
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Pecan Chocolate Chip Cookies
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 2 sticks butter, ~0.70 cups of brown butter (155 grams)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup pecans
- ⅕ cup chocolate chips
Instructions
- Whisk together flour, cinnamon, salt, and baking soda in a small bowl. Set aside.
- Make brown butter: Heat a thick-bottomed, shallow skillet on medium heat. Add sliced butter, whisking frequently. Continue to cook the butter until you see start to see it bubble, foam, and then brown specks appear. The butter will also start smelling nutty. This should take about 10 minutes. Allow the brown butter to cool completely to room temperature.
- In the bowl of a stand mixer, mix brown butter (at room temperature) and granulated sugar until well combined, roughly 3 minutes using medium speed,. Add the egg and mix until just combined.
- Then, add the flour mixture and fold it in until it is just incorporated. Crush half of the pecans. Fold in the chopped pecans and chocolate chips into the dough.
- Line a baking sheet with parchment paper. Using a cookie scoop, create 10 balls out of the dough. Place them on the baking sheet, evenly spaced, with sufficient space between each ball to allow room to bake.
- Place the cookies in the fridge to chill for at least 3 hours (and potentially even overnight - the longer you chill, the better the cookies will turn out!)
- When you're ready to bake, preheat the oven to 350°F.
- Bake the cookies for 10 minutes. Remove the cookies, add more pecans on top of the cookies, and then bake for another 4 minutes until crispy around the edges, but gooey on the inside. Let them cool completely before serving!
Notes
- Sprinkle with flaky sea salt when the cookies are done baking for extra oomph!
- Make sure the ingredients are at room temperature, especially the brown butter! If it's too warm, the cookie dough can turn thin and sticky!
- Top the cookie with extra chopped pecans and chocolate chips! It'll be super gooey and crunchy all at once, and absolutely delicious!
- The dough must chill before baking to prevent excess spreading. I recommend 3 hours, you need a minimum of 30 minutes, but ideally overnight!
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