If you have a soft spot for cookies that melt in your mouth but still boast a satisfyingly chewy texture, this Chewy Chocolate Chip Pecan Cookies Recipe is going to become your new go-to favorite. Imagine the perfect balance of rich, buttery dough complemented by gooey semi-sweet chocolate chips and the wonderful crunch of chopped pecans—a delightful combo that feels like a warm hug on a plate. Whether you’re sharing with friends or sneaking a few bites just for yourself, these cookies are guaranteed to brighten any day with their comforting flavors and delightful chewiness.
Ingredients You’ll Need
The beauty of this Chewy Chocolate Chip Pecan Cookies Recipe lies in its straightforward, pantry-friendly ingredients. Each plays a unique role, from building that tender chewiness to adding bursts of sweetness and that irresistible nutty crunch.
- Unsalted butter, 1 cup, softened: Key for that rich, creamy base; make sure it’s softened, not melted, for perfect texture.
- Granulated sugar, 3/4 cup: Adds the right amount of sweetness while helping with the crispy edges.
- Light brown sugar, 3/4 cup, packed: Brings moisture and depth to the cookie, essential for chewiness.
- Vanilla extract, 1 teaspoon: Enhances all the flavors with a warm, sweet aroma.
- Large eggs, 2: These bind everything together and contribute to the soft structure.
- All-purpose flour, 2 1/2 cups: The foundation of the cookie, giving it structure.
- Salt, 1 teaspoon: Balances sweetness and intensifies other flavors.
- Baking soda, 1 teaspoon: Helps the cookies rise just enough for softness.
- Semi-sweet chocolate chips, 2 cups: The star ingredient delivering melty chocolate goodness in every bite.
- Pecans, 1 cup, coarsely chopped: Adds a delightful crunch and a toasty, nutty flavor.
How to Make Chewy Chocolate Chip Pecan Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking and make cleanup a breeze. This simple prep ensures your cookies will bake evenly and come out looking gorgeous.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This step is essential because it traps air, which helps your cookies rise and develop that tender texture we love.
Step 3: Add Eggs and Vanilla
Next, beat in the eggs and vanilla extract until the mixture is fully blended. These ingredients boost the cookie’s flavor and moisture, crucial factors for achieving that chewy tenderness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture into the wet ingredients, mixing after each addition. The key here is patience: careful incorporation leads to a dough that’s neither too dense nor crumbly.
Step 5: Fold in Chocolate and Nuts
Gently fold in your semi-sweet chocolate chips and coarsely chopped pecans until everything is evenly distributed. This ensures every cookie is packed with melty chocolate and crunch in every bite, making the recipe truly unforgettable.
Step 6: Chill the Dough (Optional)
For extra thick and chewy cookies, chill your dough in the refrigerator for at least 30 minutes. If you prefer a thinner, crispier cookie, feel free to bake right away—both methods yield delicious results depending on your mood.
Step 7: Scoop and Bake
Use a cookie scoop or tablespoon to drop heaping scoops of dough onto your prepared baking sheet, making sure to leave enough space between cookies for spreading. Bake for 10 to 12 minutes until the edges turn a delightful golden brown.
Step 8: Cool and Store
Once baked, let your cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Storing them afterward in an airtight container keeps them fresh and chewy for days.
How to Serve Chewy Chocolate Chip Pecan Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on top right after baking or add a dusting of powdered sugar for a sweet touch. These small extras elevate the flavor and make your cookies feel even more special.
Side Dishes
Serve these chewy treats alongside a tall glass of cold milk or a steaming cup of coffee or tea. The contrast between the warm, chewy cookie and your favorite beverage takes the experience to another level.
Creative Ways to Present
Try sandwiching the cookies with vanilla ice cream for a quick and irresistible dessert or drizzle melted chocolate over the top for elegant flair. Wrapping them in parchment paper tied with twine makes for perfect party favors or thoughtful gifts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chewy Chocolate Chip Pecan Cookies Recipe in an airtight container at room temperature for up to a week. To maintain their softness, you can place a slice of bread in the container—the cookies will absorb moisture and stay chewy.
Freezing
You can freeze both the cookie dough and the baked cookies! Place dough balls on a tray first, freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. Bake frozen dough directly, adding an extra minute or two to the bake time. Baked cookies freeze well too—just thaw at room temperature before serving.
Reheating
Warm your cookies briefly in the microwave for about 10 seconds or in a low oven for 5-7 minutes to bring back that freshly baked chewiness. It’s a quick trick for when you want to enjoy that fresh-baked feeling any time.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts, almonds, or even macadamia nuts work wonderfully as substitutes. Each nut will bring its own unique flavor and crunch, so feel free to experiment and find what you love best.
How can I make these cookies gluten-free?
Simply swap the all-purpose flour for your favorite gluten-free flour blend, preferably one designed for baking. Just be sure to check if it contains xanthan gum or add it yourself to help maintain the right texture.
Why are my cookies spreading too much?
If your cookies are too flat, it might be because your butter is too melted, or the dough is too warm when it goes into the oven. Make sure the butter is softened but not melted, and chilling the dough can help control spreading.
Can I make the dough in advance?
Yes! In fact, chilling the dough for 30 minutes to a day enhances flavors and texture. Just keep it covered in the refrigerator until you’re ready to bake for deliciously thick and chewy cookies.
What’s the best baking sheet to use?
A heavy-duty, light-colored baking sheet lined with parchment paper or a silicone mat is ideal. Dark or thin sheets can cause cookies to brown too quickly or bake unevenly.
Final Thoughts
This Chewy Chocolate Chip Pecan Cookies Recipe is truly a delightful treat that feels homemade yet impressively irresistible. With straightforward ingredients, simple steps, and that perfect balance of chewy and crunchy, it’s a baking adventure you’ll want to revisit time and time again. Grab your mixing bowl and start baking—you’ll thank yourself with every joyful bite.
Print
Chewy Chocolate Chip Pecan Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy chocolate chip pecan cookies are a delightful treat combining a rich buttery base with sweet semi-sweet chocolate chips and crunchy pecans. With a perfect balance of soft chewiness and lightly crisp edges, these cookies are ideal for any occasion and easy to bake at home.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened (not melted)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a nonstick silicone mat to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a stand mixer or hand mixer until the mixture is well combined, light, and creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition until fully blended into the butter-sugar base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture into the wet ingredients, mixing well after each addition until a uniform dough forms.
- Fold in Chocolate Chips and Pecans: Gently fold in the semi-sweet chocolate chips and coarsely chopped pecans, ensuring they are evenly distributed throughout the dough.
- Chill the Dough (Optional): For thicker and chewier cookies, refrigerate the dough for at least 30 minutes before baking. If you prefer thinner, crispier cookies, you may skip this step and bake immediately.
- Scoop and Bake: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them adequately to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool and Store: Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature to maintain freshness.
Notes
- Chilling the dough is optional but recommended for chewier cookies and better flavor development.
- Using room-temperature butter helps achieve a smooth, consistent dough.
- For a nut-free variation, omit the pecans or substitute with additional chocolate chips.
- Ensure not to overbake; cookies should look slightly underdone when you take them out for optimal chewiness.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
