Chewy Chocolate Chip Cookies with Toasted Pecans

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These large Chocolate Chip Pecan Cookies are thick, soft and irresistibly gooey. Browned butter gives them a deep, toasty flavor while generous amounts of pecans and dark chocolate chips add crunch and rich chocolate pockets. They bake up with crisp edges and a tender, slightly underbaked center — the perfect balance for a classic cookie with an elevated twist.

This recipe keeps things simple: you only need a whisk and a spatula to mix the dough, and a short chilling step gives the cookies better shape and texture in the oven. The result is a batch of bakery-style cookies with a caramel-like flavor from the browned butter, nutty pecan pieces and melty dark chocolate throughout.

Loaded with pecans and chocolate chips, these cookies are an excellent choice for sharing, gifting or keeping on hand for an indulgent snack. Read on for ingredient notes, step-by-step instructions, expert tips and storage guidance to help you bake them perfectly every time.

WHY THIS RECIPE WORKS

• Simple method: No stand mixer required—just a whisk, spatula and two bowls for most of the work.
• Ideal texture: Browned butter and a mix of sugars create crisp edges with a soft, chewy center.
• Generous mix-ins: Plenty of pecans and chocolate chips in every bite for great flavor and texture.

INGREDIENT NOTES

Below are a few notes on key ingredients. The full ingredient list is shown in the recipe card further down.

• Pecans: Chop into small pieces so they distribute evenly through the dough and provide a consistent crunch.
• Chocolate: Use semi-sweet or dark chocolate chips or chop a chocolate bar for larger chocolate pockets.
• Butter: Brown the butter over medium heat until the milk solids turn amber — this adds a nutty, caramel-like depth to the cookies. Cool to room temperature before mixing.
• Brown sugar: Dark brown sugar adds moisture and chew, enhancing the cookie’s tender center.
• Eggs: Bring eggs to room temperature for better incorporation and even texture.

STEP BY STEP INSTRUCTIONS

This recipe is straightforward and the full recipe card below includes exact measurements. You can make the dough with only a whisk and spatula — no electric mixer required.

STEP 1: Melt the butter in a medium saucepan over medium-high heat and let it brown, swirling occasionally. After 8–10 minutes it will foam and then turn a deep amber. Pour the browned butter into a large bowl, scraping the browned bits into the bowl for flavor. Chill until the butter reaches room temperature, about 20 minutes.

STEP 2: Stir in the granulated and dark brown sugars into the cooled browned butter. Whisk until the mixture is smooth and slightly glossy.

STEP 3: Add the whole egg, egg yolk and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined.

Preheat the oven to 175ºC / 350ºF (conventional). Line a baking sheet with parchment paper.

STEP 4: Fold in chopped pecans and chocolate chips. Use a large cookie scoop (about 2 ounces / 90 g) to portion 12 dough balls. Place dough balls on a tray and chill in the fridge for 30 minutes. Optionally press a few extra chocolate chips or pecan pieces on top before chilling.

STEP 5: Bake 3–4 dough balls per sheet for 11–13 minutes, one tray at a time, until the edges are golden and the centers still look slightly soft. Cool on the tray for 2–3 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle with a little flaky sea salt while warm.

EXPERT BAKING TIPS

• Weigh ingredients: Measuring by weight (grams) yields consistent results in baking—use a digital kitchen scale when possible.
• Mix gently: Fold the dry ingredients in just until combined to avoid developing excess gluten and to keep cookies tender.
• Pan color matters: Light-colored aluminum baking sheets reflect heat and help cookies bake evenly without over-browning.

FAQ

STORAGE

Store cooled cookies in an airtight container at room temperature. They are freshest within the first day but will keep well for 3–4 days. For longer storage, freeze baked cookies between layers of parchment in a sealed container for up to one month.

Other Cookie Recipes To Try

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Chocolate Chip Pecan Cookies

Thick, soft and gooey cookies flavored with browned butter, packed with pecans and dark chocolate chips. Crisp edges with a tender center—easy to make with simple equipment.

Prep Time 15 mins

Cook Time 13 mins

Resting time 30 mins

Total Time 58 mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 427 kcal

Equipment

• Whisk and spatula (stand mixer optional)

Ingredients

CHOCOLATE CHIP PECAN COOKIES

• 240 g butter
• 100 g granulated sugar
• 150 g dark brown sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 300 g all-purpose flour
• ½ teaspoon cinnamon
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 140 g dark chocolate chips (or chopped chocolate), plus extra for topping
• 75 g pecans, chopped, plus extra for topping

For best accuracy, weigh ingredients in grams using a digital scale.

Instructions

CHOCOLATE CHIP PECAN COOKIES

1. Brown the butter: Melt 240 g butter in a medium saucepan over medium-high heat until it foams and turns a deep amber color, 8–10 minutes. Pour into a large mixing bowl and scrape in the browned bits. Cool to room temperature in the fridge for about 20 minutes.
2. Mix sugars into cooled browned butter: Add 100 g granulated sugar and 150 g dark brown sugar and whisk for 1 minute until combined.
3. Add eggs and vanilla: Stir in 1 egg, 1 egg yolk and 1 teaspoon vanilla until combined.
4. Combine dry ingredients: In a separate bowl, whisk together 300 g all-purpose flour, ½ teaspoon cinnamon, ¾ teaspoon baking powder, ¾ teaspoon baking soda and ¾ teaspoon salt. Fold into the wet ingredients with a spatula until just combined.
5. Fold in mix-ins: Chop pecans into small pieces and fold in 140 g dark chocolate chips and 75 g pecans. Do not overmix.
6. Scoop and chill: Use a large 2-ounce (≈90 g) scoop to form 12 dough balls. Place on a lined tray, optionally press extra chips or pecans on top, and chill for 30 minutes.
7. Bake: Preheat oven to 175ºC / 350ºF. Place 3–4 dough balls on a prepared baking sheet and bake one tray at a time for 11–13 minutes. Let cool on the tray for 2–3 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Nutrition

Per cookie: Calories 427 kcal; Carbohydrates 47 g; Protein 5 g; Fat 25 g; Saturated Fat 14 g; Sodium 388 mg; Fiber 2 g; Sugar 25 g.

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