Crisp and Chewy Chocolate Chip Pecan Cookies

Ready to boost your chocolate chip cookie game? This Chocolate Chip Pecan Cookie recipe is just the ticket. The secret ingredient here? browned butter that adds a rich, nutty depth to the classic dough. These cookies come out with golden, crispy edges and a soft, chewy center that just melts in your mouth, loaded with gooey chocolate chunks and crunchy pecans. Plus, it’s totally fuss-free—no mixer required, just simple hand mixing.

For those who know me, my cooking journey has been mostly self-taught, filled with fun kitchen experiments to upgrade my all-time favorite dishes. Chocolate chip pecan cookies have always been a family staple—they actually happen to be the very first recipe my mom trusted me to bake on my own. That memory still makes me smile!

Whenever someone asks me what dessert I always turn to, I never hesitate—chocolate chip cookies every time. That cozy mix of buttery richness, brown sugar sweetness, and melty chocolate is a universal favorite that never disappoints.

Over the years, I’ve put my own spin on this classic—think Coconut Chocolate Chip Cookies or a festive Easter twist. And if the pecan and brown sugar combo has your heart like mine, be sure to check out my Brown Sugar Pecan Cookie recipe too. It’s just as comforting.

Why You’ll Love This Cookie Recipe

• Nutty Goodness: Brown butter steals the show here, bringing a deep caramelized flavor packed with toasty, nutty tones that pair perfectly with chocolate and pecans. Once you try it, you’ll be hooked on that rich flavor combo.
• Ideal Texture: This recipe strikes the perfect balance: crispy, golden edges giving way to a tender, chewy center that practically melts. It’s that dream cookie texture we all chase.
• Pantry-Friendly: No need to run to specialty stores—most ingredients you need are probably already in your kitchen. It’s a simple recipe that satisfies any cookie craving with zero stress.

Ingredients for Chocolate Chip Pecan Cookies

• Bittersweet Chocolate: I like using 60-62% bittersweet chocolate for a nice balance of richness and sweetness. Use chocolate chunks (big pieces cut from a bar) or chips. Semi-sweet chocolate is great too if you want things sweeter.
• Granulated Sugar: This white sugar adds just the right amount of sweetness, helps the cookies spread, and gives those crave-worthy crisp edges everyone loves.
• Light Brown Sugar: Similar to granulated sugar, it sweetens and helps with spreading, but the molasses in brown sugar adds chewiness and a lovely depth. Switching to dark brown sugar will make the cookies softer with a bit more spread due to extra molasses.
• Unsalted Butter: The backbone of tender cookies. I prefer using room temperature unsalted butter for smooth mixing and to control the salt level myself. Salted butter works too if you want a touch more saltiness.
• Pure Vanilla Extract: This little flavor booster is essential—it makes all the other ingredients shine. Vanilla bean paste works wonderfully as a swap.

Check out the recipe card at the bottom for exact ingredient amounts.

How to Make Chocolate Chip Pecan Cookies

Let’s start with brown butter—the magic behind all this flavor. It’s simple but important to let it cool before you add the other ingredients.

Step 1: Cut your butter into 8 pieces and toss them in a saucepan over high heat. As soon as it starts melting, turn the heat down to low.

Step 2: Let the butter fully melt. You’ll notice the milk solids sink and begin to turn a lovely golden brown color—that’s your brown butter forming.

Step 3: Mix in the remaining tablespoon of butter, scraping up all those yummy brown bits off the pan. Then pour everything into your mixing bowl. Let the brown butter cool to about 85-90°F before moving on.

Baking Tip: Keep the heat low to brown the butter gently without burning or losing too much moisture. Watch closely because if those brown bits turn black, it’s burnt and bitter—best to start fresh.

Step 4: In a separate bowl, whisk together your flour, baking soda, and salt until combined.

Step 5: Stir the brown sugar, granulated sugar, vanilla, and corn syrup into the cooled brown butter.

Step 6: Add the egg and whisk it in until the dough lightens in color and becomes silky smooth. Then, let the dough rest for 5 minutes so the sugar can dissolve—this little pause really makes a difference in the cookie’s texture.

Step 7: Dump all the dry ingredients into the wet mixture at once.

Step 8: Fold in most of the chocolate chunks (save a few for the tops) and all your toasted pecans. Then chill the dough in the fridge.

Step 9: Take the dough out of the fridge at least 30 minutes before baking. Softer dough makes scooping and baking so much easier and more even.

Step 11: Bake for 10-12 minutes until the edges are golden and firm.

Keep a close eye on your first batch since ovens vary. Once cooled, try a cookie and decide if you want to tweak the baking time to suit your family’s perfect chewiness.

Baking Tip: For perfectly round cookies, try using a cookie or biscuit cutter slightly bigger than your cookie size. Right after they come out of the oven, gently swirl the cutter around each cookie to smoothen any uneven edges.

Step 12: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. This little rest helps them set just right.

Do I Need to Chill the Cookie Dough

Yes! Chilling is super important because we’re using melted butter, which needs time to solidify in the dough. For the best flavor, I recommend chilling the dough for 24 hours. But if you’re short on time, even 2 hours in the fridge will help.

What’s the big deal about chilling? When dough rests for a full day, the ingredients get to mingle and develop deeper, richer flavors. This is called retrogradation, and it’s kitchen magic that brings your cookies to the next level.

As a bit of a food nerd, I was fascinated learning about this! Retrogradation is why some recipes like stews or spaghetti sauce taste even better the day after you make them.

Retrogradation happens when the starch molecules in your dough rearrange during chilling, creating tiny crystals that trap all the flavor molecules—from butter, sugar, and vanilla—helping flavors spread evenly through the cookie. It also helps slow the sugar’s melting during baking, giving your cookies that perfect chewy bite.

Pro Tips for Making This Recipe

• Use a kitchen scale to measure your flour and butter precisely every time. Too much flour can dry out your cookies; too little will make them spread too much.
• Cookie scoops are a game changer! They keep your dough balls the same size so everything bakes evenly and looks beautiful.
• Let your baking sheets cool completely between batches. Putting dough on a hot pan causes cookies to flatten too much.
• Want extra chocolate in every bite? Top each dough ball with a couple of chocolate chunks right before baking.
• Try underbaking your cookies just a minute or two for a super soft, chewy center after cooling—comfort food perfection.

If you bake these incredible chocolate chip pecan cookies, please leave a rating and share what you think below—I seriously love hearing from you!

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Storage Tips

To keep these Chocolate Chip Pecan Cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. If you want to save them longer, pop them in the freezer for up to 3 months—just thaw at room temperature before enjoying. Pro tip: adding a slice of bread to the container helps maintain their soft texture!

Variations

• Swap Nuts: Don’t love pecans? Try walnuts or chopped macadamia nuts for a different crunch and flavor.
• Go Coconut: Add ½ cup shredded unsweetened coconut for a tropical twist combined with the pecans.
• Chocolate Swaps: Use milk or white chocolate chunks instead of bittersweet for a sweeter bite.
• Spices: A pinch of cinnamon or a splash of espresso powder can add a subtle but delicious twist to the flavor.

Serving Suggestions

These cookies shine on their own with a cold glass of milk or a cup of coffee, but they also make fabulous dessert sandwiches with a scoop of vanilla ice cream in the middle. Want to dress them up? Drizzle some melted chocolate on top or sprinkle with flaky sea salt for a grown-up touch.

Recipe FAQs

• Can I use salted butter instead of unsalted? Yes, but reduce or skip any extra salt in the recipe to avoid over-salting.
• What if I don’t have corn syrup? You can substitute with honey or maple syrup, though it might slightly change the chewiness and flavor.
• Can I skip chilling the dough? You really want to chill it to get the best texture and flavor, but if you’re in a hurry, chill at least 30-60 minutes.
• How do I know when the cookies are done? Look for golden edges and a set center that still looks soft—it will firm up as it cools.