If you love the perfect mix of indulgence and texture, this Chewy Chocolate Chip Pecan Cookies Recipe is going to steal your heart. Imagine biting into a cookie that is soft and chewy on the inside, with just the right crunch from toasted pecans, and pockets of melted semi-sweet chocolate melting in your mouth. This recipe combines simple, wholesome ingredients to create a classic treat that’s as comforting as it is delicious. Whether you’re baking for a special occasion or just craving a sweet pick-me-up, these cookies never disappoint.
Ingredients You’ll Need
Every great cookie starts with straightforward, everyday ingredients that come together to create magic. These essentials work in harmony to deliver the soft chewiness, rich flavor, and subtle nutty crunch this recipe is loved for.
- 1 cup unsalted butter, softened: Provides creamy richness and helps achieve that tender, chewy texture.
- 3/4 cup granulated sugar: Adds sweetness and helps with cookie spreading for the perfect shape.
- 3/4 cup light brown sugar, packed: Brings moisture and a hint of caramel flavor that enhances chewiness.
- 1 teaspoon vanilla extract: Amplifies the cookie’s overall flavor with warm, aromatic notes.
- 2 large eggs: Bind everything together and contribute to the cookie’s soft, chewy structure.
- 2 1/2 cups all-purpose flour: The main structure builder, ensuring just the right density.
- 1 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 teaspoon baking soda: Helps leaven the dough slightly for a tender crumb.
- 2 cups semi-sweet chocolate chips: The irresistible chocolate that creates gooey pockets in every bite.
- 1 cup pecans, coarsely chopped: Adds delightful crunch and a subtle nutty flavor to complement the chocolate.
How to Make Chewy Chocolate Chip Pecan Cookies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick silicone mat to prevent sticking and make cleanup a breeze. This pre-preparation ensures your cookies bake evenly and come off the tray effortlessly.
Step 2: Cream the Butter and Sugars
In a large bowl, use a stand mixer or hand mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture looks creamy and well blended. This step is crucial to incorporate air into the dough, setting the foundation for that soft, chewy texture.
Step 3: Add Eggs and Vanilla
Next, add the eggs and vanilla extract to the creamed mixture. Mix until everything is fully combined. The eggs act as a binder, while vanilla adds a warm, inviting aroma that’s essential for any great cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry blend to your wet mixture, mixing well after each addition. Make sure there are no streaks of flour left—a smooth, cohesive cookie dough is the goal here.
Step 5: Fold in Chocolate Chips and Pecans
Gently fold in the semi-sweet chocolate chips along with the coarsely chopped pecans. This step is where your cookies begin to take on their iconic character, mixing luscious chocolate with crunchy nutty bites.
Step 6: Chill the Dough (Optional)
If you have time, refrigerate the dough for at least 30 minutes. This resting period helps develop flavor, makes the dough easier to handle, and results in thicker, chewier cookies. If you’re short on time, you can skip this and still end up with delicious cookies.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto your prepared baking sheet—remember to leave space between each mound because the cookies will spread as they bake. Bake for 10 to 12 minutes or until the edges turn that gorgeous golden brown shade, while the centers remain soft to maintain chewiness.
Step 8: Cool and Store
Once baked, let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This brief cooling helps them set up without becoming hard. Store any leftovers in an airtight container at room temperature to keep them fresh and chewy.
How to Serve Chewy Chocolate Chip Pecan Cookies Recipe
Garnishes
While these cookies are perfect straight from the tray, a light dusting of powdered sugar can add a pretty, festive touch. You might also experiment with a sprinkle of flaky sea salt on top before baking to balance the sweetness and bring out the nutty flavors even more.
Side Dishes
A tall glass of cold milk is the classic companion here, but you can also serve these cookies alongside a scoop of vanilla ice cream or a warm cup of coffee or hot chocolate to elevate your treat to dessert status. The creamy drinks harmonize beautifully with the rich, chewy cookies.
Creative Ways to Present
For gatherings, try sandwiching the cookies with a simple homemade vanilla buttercream or cream cheese frosting for a decadent twist. You can also break them up and sprinkle over a bowl of ice cream or yogurt for an irresistible dessert parfait layered with chewy goodness.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh and chewy by storing them in an airtight container at room temperature. Adding a slice of bread or a few apple slices inside the container helps maintain moisture and keeps the cookies soft.
Freezing
These cookies freeze wonderfully! Place them in a single layer on a baking sheet and freeze until firm; then transfer to a freezer-safe bag or container. They can be stored frozen for up to 3 months, allowing you to enjoy chewy chocolate chip pecan cookies anytime you like.
Reheating
To bring frozen or stored cookies back to life, warm them in a microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This quick reheating revives the soft texture and melts the chocolate chips to their gooey perfection.
FAQs
Can I substitute walnuts for pecans in this recipe?
Absolutely! Walnuts make a great alternative and offer a slightly different nutty flavor but still add the crunch and texture that complement the chewy chocolate chips perfectly.
Do I need to chill the dough before baking?
Chilling the dough is optional but recommended if you want thicker, chewier cookies. If you’re in a hurry, you can bake immediately, though the cookies might spread out thinner and be a bit crispier.
What type of chocolate chips works best?
Semi-sweet chocolate chips are classic here because they provide a nice balance against the sweetness of the dough. However, you can experiment with dark or milk chocolate chips depending on your flavor preference.
How do I ensure my cookies stay chewy?
Using both brown and granulated sugar is key, as brown sugar adds moisture. Avoid overbaking them—pull the cookies out when the edges are lightly golden but the centers still look slightly underdone.
Can I make these cookies gluten-free?
Yes, simply substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Just be sure the blend contains xanthan gum or a similar binder to mimic the texture of regular flour.
Final Thoughts
There’s something truly special about a freshly baked batch of these Chewy Chocolate Chip Pecan Cookies Recipe. Their comforting chewiness combined with chunks of melty chocolate and crunchy pecans creates a treat that’s impossible to resist. I can’t wait for you to try this recipe and make these your new go-to cookies for every occasion. Happy baking and even happier snacking!
Print
Chewy Chocolate Chip Pecan Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 39 minutes (including optional chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Chocolate Chip Pecan Cookies are perfect for anyone craving a soft, flavorful cookie with a delightful crunch. Packed with semi-sweet chocolate chips and coarsely chopped pecans, these cookies offer the ideal balance of sweetness and texture. Quick to prepare and baked to golden perfection, they make a comforting treat for any occasion.
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 and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is well combined and creamy, typically about 2-3 minutes. This step is critical for incorporating air and achieving a soft cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract into the butter-sugar mixture. Blend thoroughly until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agent and salt. Gradually add this dry mixture to the wet ingredients, mixing well after each addition to avoid lumps and ensure a smooth dough.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and chopped pecans using a spatula until they are distributed evenly throughout the cookie dough.
- Chill the Dough (Optional): For thicker, chewier cookies, refrigerate the dough for at least 30 minutes. This step helps the dough firm up and the flavors meld. If you prefer thinner, crisper cookies, you can skip chilling and bake immediately.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes or until the edges turn golden brown and the centers look set but still soft.
- Cool and Store: After baking, let the cookies rest on the baking sheet for about 5 minutes. This helps them finish setting without breaking apart. Transfer them to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature to maintain freshness.
Notes
- Refrigerating the dough helps control spreading and creates thicker cookies.
- Using room temperature butter is key to proper creaming and texture.
- For a nut-free version, simply omit the pecans.
- Make sure not to overbake; cookies will firm up while cooling.
- To keep cookies soft longer, store with a slice of bread in the container to absorb excess moisture.
