These chewy chocolate chip pecan cookies are the kind of cookie that starts with a crunch and ends with a buttery, gooey middle. There’s no chill time here—just mix, scoop, and bake. I’ve been making these since the weekend I ran out of patience for waiting on dough to set. The toasted pecans bring a nutty warmth, the chocolate melts into pools of joy, and every bite has that ‘just one more’ pull. Honestly, I wasn’t even trying to make a perfect cookie the first time. I was just in a rush, craving something sweet that didn’t require a nap in the fridge. I threw a few things in a bowl, skipped the chill time, and somehow landed on a cookie that friends now beg for. They’re soft but not cakey, slightly crisp around the edges, and if you get one warm out of the oven—congrats, your day just peaked. Let’s not overthink it. You want cookies. You want them now. Let’s bake.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chewy Chocolate Chip Pecan Cookies Recipe
- 3) Ingredients for Chewy Chocolate Chip Pecan Cookies
- 4) How to Make Chewy Chocolate Chip Pecan Cookies
- 5) Tips for Making Chewy Chocolate Chip Pecan Cookies
- 6) Making Chewy Chocolate Chip Pecan Cookies Ahead of Time
- 7) Storing Leftover Chewy Chocolate Chip Pecan Cookies
- 8) Try these Cookies next!
- 9) Chewy Chocolate Chip Pecan Cookies
- 10) Nutrition
1) Key Takeaways
- These cookies are chewy, buttery, and have just the right crunch from toasted pecans.
- No chilling required—mix the dough and bake right away.
- Perfect for cookie swaps, bake sales, or just craving something sweet and homemade.
- This chewy sugar cookie recipe twist blends chocolate and pecans into one irresistible bite.
2) Easy Chewy Chocolate Chip Pecan Cookies Recipe
I’ve baked a lot of cookies in my time. Some were too cakey, some crumbled under pressure, and some—well, let’s just say they wouldn’t make it to a cookie jar. But this chewy chocolate chip pecan cookie? It’s the kind that sticks around.
The texture is everything. A soft, thick center with just the right edge crispness. Toasted pecans bring a nutty whisper to every bite, and the chocolate melts into little puddles of goodness. It’s the kind of treat you sneak one more of—then three more.
And the best part? No chill time. No waiting. You mix, scoop, bake. Done. This cookie dough doesn’t need a nap in the fridge. It’s ready when you are—just like any great chewy sugar cookie recipe should be.
3) Ingredients for Chewy Chocolate Chip Pecan Cookies
Salted Butter: Softened to room temp so it creams easily with sugar. It adds richness and that hint of salt that brings all the sweet flavors together.
Brown Sugar: Packed and cozy, brown sugar gives these cookies depth and keeps them chewy. That molasses flavor? It’s everything.
Granulated Sugar: Adds structure and sweetness without overdoing it. Balances the brown sugar and helps the edges crisp up nicely.
Eggs: Two large ones. They bind everything and add moisture so the centers stay soft and pillowy.
Vanilla Extract: A couple teaspoons wake up all the other flavors. Skip this and your cookies will miss that warm, homemade aroma.
All-Purpose Flour: The foundation. Too much and your cookies get cakey. Stick to the amount listed and measure with care.
Baking Soda: Our leavening buddy. Helps the cookies puff and spread just enough.
Salt: A pinch makes the sweetness pop and ties the chocolate and nuts together.
Semi-Sweet Chocolate Chips: Classic choice. Melty, smooth, and not too sweet. The kind that keeps you coming back.
Toasted Pecans: Toast them lightly before mixing in. It adds an earthy crunch that plays well with the soft cookie center.
4) How to Make Chewy Chocolate Chip Pecan Cookies
Step 1. Preheat the oven to 350°F and line a couple baking sheets with parchment paper. You want them ready to go.
Step 2. Cream together the butter, brown sugar, and white sugar until it’s light and fluffy. This is the base of that chewy texture, so give it a good two to three minutes with a hand mixer.
Step 3. Add eggs one at a time and mix until smooth. Stir in the vanilla—take a second to appreciate that smell.
Step 4. In a separate bowl, whisk the flour, baking soda, and salt. Slowly add the dry mix to the wet, stirring just until combined. No overmixing or you’ll lose the soft texture.
Step 5. Fold in chocolate chips and pecans. Be gentle but don’t hold back—this is where the fun begins.
Step 6. Scoop dough by heaping tablespoons onto your baking sheets. Space them out so they don’t end up holding hands in the oven.
Step 7. Bake for 9 to 11 minutes until the edges are golden and the centers are just set. Let them sit on the pan for two minutes before moving to a rack.
5) Tips for Making Chewy Chocolate Chip Pecan Cookies
Watch your bake time. Every oven plays by its own rules. These cookies should come out slightly underdone in the center—they’ll firm up as they cool.
Toast those pecans. It sounds extra, but it’s not. Toasting brings out their flavor and gives a deeper contrast to the sweet cookie base. Just five minutes in a dry skillet will do it.
Measure your flour carefully. Scoop-and-level is the way to go. Too much flour? You’ll end up with cake. Too little? Flat pancakes. Get it just right and you’ll taste the chewy cookie win.
6) Making Chewy Chocolate Chip Pecan Cookies Ahead of Time
This dough is super freezer-friendly. If you want to make it ahead, scoop it into balls and flash-freeze on a tray. Once solid, move them to a zip bag and stash in the freezer.
When a craving hits (and trust me, it will), you can bake straight from frozen. Just add a minute or two to the bake time and you’re good to go. Perfect for midnight cookie emergencies.
Another trick? Make the dough in the morning, cover, and refrigerate until evening. The flavors deepen, and the texture somehow gets even better. It’s like the chewy sugar cookie recipe just gets smarter with time.
7) Storing Leftover Chewy Chocolate Chip Pecan Cookies
Keep your cookies in an airtight container at room temp. They’ll stay soft for about four days. If they last that long—ours rarely do.
If they start to get a little firm, here’s a trick. Pop a slice of bread in the container. It keeps the cookies soft without changing the flavor.
Want them warm again? Microwave one for about eight seconds. That melty chocolate makes everything feel fresh from the oven.
8) Try these Cookies next!
9) Chewy Chocolate Chip Pecan Cookies
Chewy Chocolate Chip Pecan Cookies – chewy sugar cookie recipe twist
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips and toasted pecans.
- Drop heaping tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden brown and centers are just set.
- Let them cool on the pan for 2 minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 cookie | Calories: 220 | Sugar: 16g | Sodium: 95mg | Fat: 12g | Saturated Fat: 6g | Carbohydrates: 26g | Fiber: 1g | Protein: 2g | Cholesterol: 30mg
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