There’s something truly special about homemade cookies, and our Chocolate Chip Pecan Cookies take this classic treat to the next level. With the perfect balance of gooey chocolate chips and crunchy pecans, brown butter, a hint of cinnamon, and flaky sea salt, these cookies offer a delightfully chewy texture and a rich, nutty flavor that’s simply irresistible.
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In this recipe, we’ll guide you through creating these mouthwatering cookies step by step. Whether you’re a seasoned baker or just getting started, you’ll appreciate the simplicity and deliciousness of these cookies.
Love pecans and chocolate together? Make sure to try our delicious pecan pie chocolate bars, and this luscious turtle cheesecake!
If you’re looking for a new recipe to cure your cookie cravings, you may also want to try our Biscoff cookie butter cookies, these chocolate chip and white chocolate chip cookies, these cookies and cream cookies, or these Nutella thumbprint cookies!
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❤️Why We Love This Recipe
- Sweet and comforting. These cookies balance sweetness, chocolate, and nuttiness, providing a truly satisfying flavor experience. Buttery pecans and semi-sweet chocolate chips are the perfect match. We add a dash of cinnamon for a subtle warm flavor. The dark brown sugar adds a molasses-like flavor, and the nutty brown butter adds extra goodness. Don't forget the flaky sea salt on top to bring it all together. One bite evokes feelings of comfort and nostalgia.
- Amazing texture. These are the perfect chewy cookies with crispy edges. We designed this recipe with a combination of melted brown butter, dark brown sugar, white sugar, and an egg plus an egg yolk for the most incredible texture! These gooey cookies have an incredibly soft center packed with melty chocolate chips. They are truly the ultimate cookie!
- Easy recipe. This recipe is a breeze to follow with our step-by-step instructions and photos, making it suitable for bakers of all skill levels. You don’t need to be a pro to achieve perfect results.
- Made with simple ingredients. Anything you need for this recipe can be found in your pantry or at any grocery store!
- Perfect for the holidays. The addition of pecans in this classic chocolate chip cookie recipe gives it a taste of the holidays, making them perfect for serving during holiday parties, cookie exchanges, or family get-togethers.
🍪Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Brown butter. Here is our guide on how to brown butter. This can be done in advance and stored in the fridge. Ideally, the butter should be warm but not hot.
- Dark brown sugar & white sugar. The dark brown sugar gives the cookies an incredible molasses-like flavor and chewy texture. The white sugar helps us achieve super crispy edges. We would recommend using a combination of both sugars for the best results.
- Egg and egg yolk. Make sure these are at room temperature and not straight from the fridge, or they won't mix properly in the cookie dough.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Milk chocolate chips. If you prefer a sweeter and creamier flavor, you can use milk chocolate chips instead of semi-sweet ones for a twist on the classic.
- Dark chocolate chips. Consider using dark chocolate chips for a richer flavor. They’ll add a deep, cocoa-rich taste to your cookies.
- Spiced. Add in a dash of cardamom, nutmeg, or cloves for an extra aromatic cookie.
- Swap the nuts. You can add in other nuts like peanuts, pistachios, walnuts, or almonds instead of pecans. You can also use a mix!
- Add espresso powder. Adding 1-2 teaspoons of espresso powder to the cookies will enhance the chocolate flavor! It won't make it taste like coffee though, don't worry.
- Dairy-free. Use vegan butter instead of regular butter to make this recipe dairy-free.
- Gluten-free. Simply swap the all purpose flour for a 1:1 gluten free flour blend. We like using Bob’s Red Mill 1:1 gluten free flour.
- For a keto version. Send us a quick note and we will email you the keto version of this recipe!
*This recipe hasn't been tested with other substitutions or variations. If you change or add any ingredients, please let us know how it turned out in the comments below.
🔪Prep work
- Separate one egg yolk from the egg white for the cookies. Don't discard the egg white. Add it to scrambled eggs or an omelette!
- Allow the egg and the egg yolk to sit out at room temperature for 30 minutes to an hour before baking.
- Measure out the remaining ingredients using a food scale.
📋Instructions
Optional step. Skip if not browning the butter, but be aware that using brown butter will yield the best results! In a small saucepan, brown the butter.
When the butter is a golden amber color and gives off a nutty aroma, remove it from the heat (Image 1) and weigh it using a food scale. It should weigh about 198 grams (or the equivalent of 14 tablespoons). This is because some of it will evaporate when cooking.
Place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot. If you’re not browning the butter, you can use 14 tablespoons of melted and slightly cooled unsalted butter instead.
✨Pro tip: If the final volume isn't close to 198 grams, you can add tablespoons of cold butter to melt in with the brown butter until the correct volume is reached.
Once the brown butter is no longer hot, (it can be a bit warm) add the brown sugar and white sugar to a bowl. (Image 2)
Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 2–3 minutes. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated. (Image 3)
✨Pro Tip: Take your time mixing the butter and sugar. You want to fully dissolve the sugars and incorporate them into a smooth and creamy mixture.
Next, whisk in the egg, egg yolk, and vanilla extract. (Image 4)
Mix until fully combined, but don’t continue to mix. Just make sure it’s totally combined with no streaks of egg or egg yolk. (Image 5)
Sift in the flour, baking soda, salt, and cinnamon, and mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), (Image 6) fold in most of the chocolate chips and pecans (reserve some for topping). (Image 7)
✨Pro Tip: Fold very gently at this point and don't overmix! This can cause the cookies to become tough and dense rather than chewy and soft.
Scoop cookie dough using a large cookie scoop (#20 size) onto a parchment-lined baking sheet. Add some more chocolate chips and pecan pieces to the top of the cookies. (Image 8)
*You can place them close together at this point because we will chill the cookie dough balls for at least 30 minutes. You can also chill them for up to 2 days in the fridge or even freeze the dough balls (tightly wrapped) for up to 3 months if you plan to bake them later.
✨Pro Tip: It's very important for the dough to chill for at least 30 minutes before baking, because of the warm butter ingredients used to make the cookies. This allows the dough to firm up so it can hold its shape in the oven.
After the cookies have chilled and it's time to bake the cookies, line a large cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven reaches 350°F (we recommend using an oven thermometer to be sure), it’s ready to bake your cookies!
Place about 5–6 cookies on the baking sheet, leaving lots of room between them. (Image 9)
Bake for 13–15 minutes. The cookies are ready when the edges are golden, and the middle looks puffed, pale, slightly underdone, and a little gooey. The cookies will set up when they cool. Don’t overbake them. (Image 10)
Sprinkle the cookies immediately with flaky salt while they are hot. (Image 11) Allow them to rest on the baking sheet for 3-5 minutes so they can firm up enough to move them. You can also use a round biscuit cutter to “scoot” the edges of the cookies while they are still hot and give them a nice round shape.
Once the cookies have firmed up enough to move, transfer them to a wire rack to cool completely. (Image 12) Add the remaining balls of cookie dough to the baking sheet and bake those while the first round is cooling.
Allow your baked cookies to cool and set up slightly before digging in, or else they will just fall apart. Once they have firmed up, enjoy!
✨Tips & tricks
- *Browned butter. Brown butter can be made in advance and stored in the fridge. On the day of baking, make sure it is at room temperature or warmed slightly before baking. Please check out our extensive guide on how to make brown butter for guidance! Don't skip browning the butter, it creates such an incredible flavor!
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great!
- Don’t skip the cinnamon! It adds such a subtle, delicious flavor to these cookies that you don’t want to miss.
- Use room-temperature ingredients. Make sure the egg and egg yolk are at room temperature for easier mixing and a smoother batter.
- Make sure your browned or melted butter isn’t too hot. This will make the cookie dough sticky and runny, and it won’t set up properly. Make sure it is close to room temperature before creaming together with the sugars.
- Don’t skip creaming the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. The butter should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don’t overmix. Once you add the dry ingredients to the wet, mix just until combined to avoid tough, dense cookies. Start adding in the mix-ins when there are still a few streaks of flour in the dough.
- Fold in add-ins carefully. Make sure to fold in the chocolate chips and pecans carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking.
- If making smaller cookies, bake for 10–12 minutes.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Don’t forget the flaky salt! These cookies are quite sweet, so the extra bit of salt balances out some of the sweetness and enhances the flavor.
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More Cookie Recipes To Try
💭Frequently Asked Questions
Store leftovers in an airtight container at room temperature for up to 5 days.
It is preferable to freeze the cookie dough before being baked if possible.
To freeze, allow them to cool off a room temperature completely before transferring them to a parchment lined baking sheet and freezing them solid, and an even layer in the freezer. Once frozen transfer to a freezer bag, where they will keep for up to three months in the freezer.
Bake the cookie dough straight from frozen. They may need an extra minute or two to bake if baking from frozen.
The cookies can be stored in the freezer if fully baked for up to 2 months. Defrost on the countertop. Just be aware the texture may change.
Yes, you can. Cookie dough can be stored in the fridge before baking for a few days if covered in plastic wrap or in an airtight container.
You can also get started on this recipe a bit early, by making the brown butter in advance and storing it in the fridge.
More Recipes To Consider
Disclosure: This post was originally published in December of 2018, and has been re-developed and photographed as of October 29, 2023. We hope you enjoy the new look! If you would like the original keto version, reach out and we can send it to you directly.
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Chocolate Chip Pecan Cookies
Equipment
- light-colored saucepan
- hand mixer (or stand mixer with a paddle attachment)
- mixing bowls
- metal sieve (or sifter)
- Rubber Spatula
- large baking sheets (18x13 inch)
Ingredients
Butter (will be made into brown butter)
- 2 sticks unsalted butter (16 tablespoons. When browning butter, the amount reduces by about 20-25% due to water evaporating, so we start with more than we will actually need. Please see notes.*)
Cookies
- 14 tablespoons brown butter, melted and slightly cooled 198g (can sub regular melted unsalted butter)
- 1 cup dark brown sugar 200g (can substitute light brown sugar)
- ½ cup granulated white sugar 100g
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 & ¾ cups + 2 tablespoons all purpose flour (225 grams)
- 1 teaspoon baking soda
- 1.5 teaspoons kosher salt
- ¾ teaspoon cinnamon (optional)
- 1.5 - 2 cups semi-sweet chocolate chips 255 - 340g (to taste)
- 6 ounces pecan pieces 168g
- flaky sea salt for topping (optional)
Instructions
- Optional step. Skip if not browning the butter, but be aware that using brown butter will yield the best results! In a small saucepan, brown the butter. When the butter is a golden amber color and gives off a nutty aroma, remove it from the heat and weigh it using a food scale. It should weigh about 198 grams (or the equivalent of 14 tablespoons). This is because some of it will evaporate when cooking. Place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot.
- Once the brown butter is no longer hot, (it can be a bit warm) add 1 cup of dark brown sugar and ½ cup of white sugar to a large mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 2–3 minutes. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated.
- Next, whisk in the egg, egg yolk, and 1 tablespoon of vanilla extract. Mix until fully combined, but don’t continue to mix. Just make sure it’s totally combined with no streaks of egg or egg yolk.
- Sift in the 1 & ¾ cups + 2 tablespoons of flour, 1 teaspoon baking soda, 1.5 teaspoons kosher salt, and ¾ teaspoon of cinnamon. Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in most of the chocolate chips and pecans (reserve some for topping).
- Scoop cookie dough using a large cookie scoop (#20 size) onto a parchment-lined baking sheet. Add some more chocolate chips and pecan pieces to the top of the cookies. *You can place them close together at this point because we will chill the cookie dough balls for at least 30 minutes. You can also chill them for up to 2 days in the fridge or even freeze the dough balls (tightly wrapped) for up to 3 months if you plan to bake them later.
- After the cookies have chilled and it's time to bake the cookies, line a large cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven reaches 350°F (we recommend using an oven thermometer to be sure), it’s ready to bake your cookies! Place about 5–6 cookies on the baking sheet, leaving lots of room between them.
- Bake for 13–15 minutes. The cookies are ready when the edges are golden, and the middle looks puffed, pale, slightly underdone, and a little gooey. The cookies will set up when they cool. Don’t overbake them.
- Sprinkle the cookies immediately with flaky salt while they are hot. Allow them to rest on the baking sheet for 3-5 minutes so they can firm up enough to move them. You can also use a round biscuit cutter to “scoot” the edges of the cookies while they are still hot and give them a nice round shape. Once the cookies have firmed up enough to move, transfer them to a wire rack to cool completely. Add the remaining balls of cookie dough to the baking sheet and bake those while the first round is cooling.
- Allow your baked cookies to cool and set up slightly before digging in, or else they will just fall apart. Once they have firmed up, enjoy!
- Store leftovers in an airtight container at room temperature for up to 5 days.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- *Browned butter. Brown butter can be made in advance and stored in the fridge. On the day of baking, make sure it is at room temperature or warmed slightly before baking. Please check out our extensive guide on how to make brown butter for guidance! If the final volume isn't close to 198 grams, you can add tablespoons of cold butter to melt in with the brown butter until the correct volume is reached.
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great!
- Don’t skip the cinnamon! It adds such a subtle, delicious flavor to these cookies that you don’t want to miss.
- Use room-temperature ingredients. Make sure the egg and egg yolk are at room temperature for easier mixing and a smoother batter.
- Make sure your browned or melted butter isn’t too hot. This will make the cookie dough sticky and runny, and it won’t set up properly. Make sure it is close to room temperature before creaming together with the sugars.
- Don’t skip creaming the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. The butter should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great!
- Don’t skip the cinnamon! It adds such a subtle, delicious flavor to these cookies that you don’t want to miss.
- Use room-temperature ingredients. Make sure the egg and egg yolk are at room temperature for easier mixing and a smoother batter.
- Make sure your browned or melted butter isn’t too hot. This will make the cookie dough sticky and runny, and it won’t set up properly. Make sure it is close to room temperature before creaming together with the sugars.
- Don’t skip creaming the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. The butter should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- If making smaller cookies, bake for 10–12 minutes.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Don’t forget the flaky salt! These cookies are quite sweet, so the extra bit of salt balances out some of the sweetness and enhances the flavor.
Melissa Razo says
So rich and delicious, exactly what I’m looking for in a cookie recipe. I love the small details like the brown butter, egg yolk instead of a full second egg, and refrigerating the dough! They make this recipe stand out among the rest. They even baked well from frozen when I stored them for a bit. I will definitely make these again !
Briana says
Thank so much Melissa for this feedback, and we can't tell you how thrilled we are that you enjoyed them so much!! 🙂