Chocolate Chip Pecan Cookies

These chocolate chip pecan cookies are a perfect balance of sweetness and comfort. They’re slightly crispy on the outside and soft and chewy on the inside.

chocolate chip pecan cookies

When it comes to recipes, I’ve learned that small variations can lead to big differences. This chocolate chip pecan cookie recipe is a classic with a twist. The addition of a subtle, spicy note of cinnamon might seem unusual, but trust me, it’s a game-changer.

Its warm flavor enhances the flavor of these cookies, creating a depth of taste that’s both familiar and exciting. You’re free to leave out the cinnamon if you’d like, but I recommend leaving it in.

The slightly molten chocolate combined with the warm cinnamon is just wonderful. These cookies are the perfect balance of sweetness, spice, and everything nice.

The cinnamon doesn’t overpower; it enhances. Pecans introduce a buttery nuttiness that complements the chocolate, creating a flavor profile that’s anything but your ordinary chocolate chip cookie.

Ingredients You’ll Need

  • 1 cup unsalted butter
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 cup dark brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1½ cups semisweet chocolate chips + more for topping if desired
  • 1 cup pecan halves, roughly chopped + more for topping if desired

How to Make Chocolate Chip Pecan Cookies

1. First, brown the butter. Place butter in a small saucepan over medium-high heat. Cook and stir until golden specks form, and the butter gives off a nutty smell.

2. Pour the butter into a large mixing bowl (scraping the brown bits from the bottom of the saucepan) and set aside to cool. To help it cool faster, you can refrigerate the brown butter for 15-20 minutes.

3. Preheat oven to 350℉ and line a large baking sheet with parchment paper. Set aside.

4. In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

5. Once the brown butter has cooled, add the brown sugar and granulated sugar to the bowl. Beat on high speed for 1 minute.

6. Add the eggs and vanilla extract and beat until fully combined.

7. Add the dry ingredients and mix to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.

8. Stir in the chocolate chips and pecans until evenly mixed into the dough.

9. Using a 2 tablespoon cookie scoop, place your cookie dough balls 2 inches apart on the prepared cookie sheet. If desired, top the dough with additional chocolate chips and pecans.

10. Bake for 9-10 minutes until the edges are golden and the middle is still soft and slightly puffed. Remove from oven.

11. Allow cookies to cool on the cookie sheet for about 2 minutes, then transfer to a wire rack to cool completely.

chocolate chip pecan cookies

Chocolate Chip Pecan Cookies

These chocolate chip pecan cookies are a perfect balance of sweetness and comfort. They're slightly crispy on the outside and soft and chewy on the inside.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 cup unsalted butter
  • cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 cup dark brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • cups semisweet chocolate chips + more for topping if desired
  • 1 cup pecan halves, roughly chopped + more for topping if desired

Instructions
 

  • First, brown the butter. Place butter in a small saucepan over medium-high heat. Cook and stir until golden specks form, and the butter gives off a nutty smell.
  • Pour the butter into a large mixing bowl (scraping the brown bits from the bottom of the saucepan) and set aside to cool. To help it cool faster, you can refrigerate the brown butter for 15-20 minutes.
  • Preheat oven to 350℉ and line a large baking sheet with parchment paper. Set aside.
  • In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
  • Once the brown butter has cooled, add the brown sugar and granulated sugar to the bowl. Beat on high speed for 1 minute.
  • Add the eggs and vanilla extract and beat until fully combined.
  • Add the dry ingredients and mix to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
  • Stir in the chocolate chips and pecans until evenly mixed into the dough.
  • Using a 2 tablespoon cookie scoop, place your cookie dough balls 2 inches apart on the prepared cookie sheet. If desired, top the dough with additional chocolate chips and pecans.
  • Bake for 9-10 minutes until the edges are golden and the middle is still soft and slightly puffed. Remove from oven.
  • Allow cookies to cool on the cookie sheet for about 2 minutes, then transfer to a wire rack to cool completely.
Keyword Cookies

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