Chocolate Chip Pecan Cookies

Here is a classic, foolproof recipe for Chocolate Chip Pecan Cookies. Toasting the pecans before adding them to the dough is the secret to a deep, nutty flavor that pairs perfectly with the rich chocolate.

Why This Recipe Works

• Toasted Pecans: Taking 5 extra minutes to toast the pecans in the oven or on the stovetop removes their raw bitterness and makes them incredibly crunchy and buttery.

• Brown Sugar & Butter: Using melted butter and a higher ratio of brown sugar creates a dense, chewy center with slightly crispy, caramelized edges.

• Chocolate Chunks: Using chopped chocolate bars instead of standard chips creates beautiful, gooey pockets of melted chocolate throughout the cookie.

Yield: About 24 large cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (do not skip this!)
Bake Time: 11–13 minutes

Ingredients

Dry Ingredients:

• 2 ¼ cups (280g) all-purpose flour

• 1 teaspoon baking soda

• 1 ½ teaspoons cornstarch (this keeps the cookies soft and thick)

• ½ teaspoon fine sea salt

Wet Ingredients:

• 1 cup (2 sticks / 227g) unsalted butter, melted and slightly cooled

• 1 cup (220g) packed dark brown sugar (light brown works too)

• ½ cup (100g) granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

The Mix-Ins:

• 1 ½ cups (255g) semi-sweet chocolate chips or chopped chocolate

• 1 cup (125g) raw pecan halves, toasted and roughly chopped

• Optional: Flaky sea salt (like Maldon), for sprinkling on top before baking

Instructions

Step 1: Toast the Pecans (The Flavor Booster)

Preheat your oven to 350°F (175°C). Spread the pecan halves on a dry baking sheet. Bake them for 5 to 7 minutes, stirring once halfway through, until they smell fragrant and nutty.

• Watch them closely! Nuts can burn very quickly.

• Once toasted, remove them from the hot pan immediately so they don’t keep cooking. Let them cool, then roughly chop them into smaller pieces.

Step 2: Make the Dough

1. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy (about 1 minute of vigorous whisking).

3. Add the eggs and vanilla extract to the butter mixture. Whisk vigorously for about 1 to 2 minutes, until the mixture is slightly lighter in color and completely smooth. (Whisking the eggs well here helps create that shiny, crackly cookie top).

4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold the mixture together gently. Stop mixing when you still see a few streaks of flour.

5. Add the chocolate chips and the toasted, chopped pecans to the bowl. Fold them in until just combined. Be careful not to overmix the dough, or the cookies will be tough.

Step 3: Chill the Dough (Crucial Step)

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes (or up to 24 hours).
Why? Chilling the dough solidifies the melted butter. If you bake the dough warm, the cookies will spread into flat pancakes. Chilling ensures they bake up thick, soft, and chewy. It also gives the flavors time to meld.

Step 4: Bake

1. When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. Scoop the dough using a large cookie scoop (about 2 to 3 tablespoons of dough per cookie) and place them on the baking sheet, leaving about 3 inches of space between each dough ball for spreading.

3. If you like a picture-perfect cookie, press a few extra chocolate chips and pecan pieces onto the tops of the dough balls right before baking.

4. Sprinkle the tops lightly with flaky sea salt (this cuts the sweetness and is highly recommended).

5. Bake for 11 to 13 minutes, or until the edges are set and lightly golden brown. The centers will look slightly underdone and puffy—this is exactly what you want. They will continue to bake and settle as they cool on the hot pan.

Step 5: Cool and Enjoy

1. Let the cookies cool on the baking sheet for 10 minutes. (They are too fragile to move right out of the oven).

2. Transfer them to a wire rack to cool completely, or eat them while they are still warm and gooey.

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Add a slice of plain white bread to the container to keep them soft!