Chewy Chocolate Chip Pecan Cookies Recipe

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These large Chocolate Chip Pecan Cookies are thick, gooey, and irresistible. Browned butter gives them a deep, nutty flavor while plenty of chopped pecans and dark chocolate chips add crunch and rich chocolate pockets. The cookies bake up with crisp edges and a soft, slightly underbaked center — everything you want in a cookie — and you only need a whisk and a spatula to make the dough.

This brown-butter chocolate chip pecan cookie recipe is straightforward and forgiving. It turns a classic chocolate chip cookie into something more interesting by emphasizing pecans and browned butter for extra depth. The result is a textured cookie with crisp edges and a tender, gooey center that will quickly become a household favorite.

WHY THIS RECIPE WORKS

• Simple and accessible: You only need basic tools — a saucepan, a bowl, a whisk or spatula.
• Perfect texture: Browned butter plus the right balance of sugars yields crisp edges and a soft, chewy middle.
• Loaded with mix-ins: Generous pecans and dark chocolate chips throughout every bite.

INGREDIENT NOTES

A few ingredient pointers to help you get the best results:

• Pecans: Chop them into small pieces similar in size to the chocolate chips so they distribute evenly.
• Chocolate chips: Semi-sweet or dark chocolate chips work best for balance; you can also chop a bar into chunks.
• Butter: Brown the butter over medium heat and cool it before mixing to avoid scrambling the eggs.
• Dark brown sugar: Adds moisture and chewiness to the dough for a tender, slightly sticky center.
• Eggs: Use room-temperature eggs for the best emulsification; remove them from the fridge 1–2 hours ahead.

STEP-BY-STEP INSTRUCTIONS

Follow these steps to make the dough and bake the cookies. The full recipe and measurements are listed in the recipe card below.

Step 1: In a medium saucepan, melt the butter and cook it over medium–high heat until it foams and turns a deep amber color (about 8–10 minutes). Swirl the pan occasionally to check the color. Pour the browned butter, including the browned bits, into a large bowl and chill until it reaches room temperature (about 20 minutes).

Step 2: When the butter is cool, whisk in the granulated sugar and dark brown sugar until combined, about 1 minute.

Step 3: Add the egg, egg yolk, and vanilla extract; stir until combined. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet mixture with a spatula until just combined.

Step 4: Chop the pecans and fold them together with the chocolate chips into the dough. Using a 2-ounce cookie scoop (about 90 g), form 12 dough balls and place them on a tray lined with parchment. Optionally press a few extra pecan pieces and chocolate chips onto each dough ball. Chill in the fridge for 30 minutes.

Step 5: Preheat the oven to 175ºC / 350ºF (conventional). Place 3–4 dough balls per baking sheet and bake one tray at a time for 11–13 minutes. The edges should be golden while the centers remain soft. Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Optionally sprinkle with flaky sea salt before serving.

EXPERT BAKING TIPS

• Weigh ingredients: Measuring by grams is the most accurate for consistent results; a kitchen scale is recommended.
• Don’t overmix: Fold dry ingredients in gently and stop when the flour streaks disappear to avoid tough cookies.
• Choose the right pan: Light-colored aluminum pans bake more gently and help keep cookies tender; dark pans can brown the bottoms faster.

FAQ

STORAGE

Store baked cookies in an airtight container at room temperature. They are best within 1–2 days for the ideal texture; reheat briefly in a low oven or microwave for a few seconds to refresh the center.

Other Cookie Recipes To Try

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Chocolate Chip Pecan Cookies

Summary: Thick, gooey cookies made with browned butter, chopped pecans, and dark chocolate chips. Crisp edges and a soft center.

Prep time: 15 mins

Cook time: 13 mins

Resting time: 30 mins

Total time: 58 mins

Servings: 12 cookies

Calories: 427 kcal per cookie

Ingredients

• 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 dark chocolate) + extra for topping
• 75 g pecans, chopped + extra for topping

Instructions

1. Brown the butter in a medium saucepan over medium–high heat, stirring occasionally. When it turns a deep amber, pour into a large bowl and refrigerate until room temperature (about 20 minutes). Scrape the browned bits into the bowl; they add flavor.
2. Stir the cooled browned butter with the granulated and dark brown sugars until combined.
3. Add the egg, egg yolk, and vanilla and mix until incorporated.
4. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.
5. Fold in the chopped pecans and chocolate chips.
6. Scoop the dough using a large cookie scoop (about 90 g) to make 12 balls. Place on a parchment-lined tray, optionally press extra chips or pecans on top, and chill in the fridge for 30 minutes.
7. Preheat the oven to 175ºC / 350ºF. Place 3–4 dough balls on a baking sheet and bake one tray at a time for 11–13 minutes until the edges are golden and centers are soft.
8. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack. Optionally sprinkle with flaky sea salt and serve once slightly cooled.

Nutrition (per cookie)

Calories: 427 kcal • Carbohydrates: 47 g • Protein: 5 g • Fat: 25 g • Sugar: 25 g