There’s nothing better than homemade chocolate chip cookies. But these chocolate chip pecan cookies are right there with them! These chocolate chip pecan cookies are a great recipe to make during the holiday season. They’re baked with chocolate chips and crunchy pecans (chopped of course). These cookies became my husband’s favorite cookies (and he doesn’t like crunchy things in his cookies! That’s saying something)!
A customer put in a custom order for chocolate chip pecan cookies a few weeks back and I said, well, sure why not! I had never made it, but it could be delicious. I was floored at how delicious this new cookie recipe turned out! Not to mention this is the perfect time of year to make anything with pecans!
Want to order some cookies? Email me at ashley@ raesbakeryblog.com to order cookies!
These chewy cookies are crunchy on the outside and gooey on the inside with a little crunch from the chopped pecans. So in other words, they taste even better than your typical chocolate chip cookies!
Ingredients for chocolate chip pecan cookies:
You probably have most of these ingredients in your kitchen cabinets with the exception of a few. The ingredients are a lot similar to that of a classic chocolate chip cookie. If you LOVE double chunk chocolate chip cookies, check out these! They are so delicious and one of the most made recipes on our blog!
So for this chocolate chip pecan cookie recipe you will need:
Corn starch: Cornstarch helps the cookies keep shape when baked. We like fluffy and tall cookies around here!
Room Temperature butter: Make sure the butter is at room temperature for this recipe. Too soft and the cookies will flatten when baked. Too hard and mixing will be a nightmare! To easily tell if the butter is room temp, press your finger into the top of the butter. Your finger should easily make a little dent in the butter. You don’t want your finger to go through the butter too fast! That means it is too soft.
Chocolate chips: You can use either milk chocolate chips or semisweet chocolate chips for this recipe. They both taste great! And for the chocolate chip lovers. If you want to make double chocolate pecan cookies, just add extra chocolate chips!
Chopped pecans: Grab a bag of pecans and chop them up! You will need about 1 cup of chopped pecans.
You will also need:
- All purpose flour
- Baking soda
- Salt
- Brown sugar- you can use either light brown sugar or dark brown sugar
- Granulated sugar
- 1 large egg
- Vanilla
How to make the Best Chocolate Chip Pecan Cookies
First, heat oven to 350 degrees F.
Next, line a cookie sheet with parchment paper. You can use any baking sheet, but I personally love large baking sheets! We will be baking large cookies, so the larger cookie sheets let you put a few more on them.
Then, in a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set that aside while you make the wet ingredients.
In a large mixing bowl, using an electric mixer or (stand mixer with the paddle attachment) on medium speed cream butter, brown sugar, and granulated sugar until light and fluffy. Give it all a minute to come together.
Once that is mixed together add the vanilla and egg. Mix on medium speed until smooth. Be sure not to over mix the dough.
Turn the mixture on low and slowly add the flour mixture . Mix until the dough JUST comes together. If the dough becomes separated into small little balls, it is okay. The cookies will still turn out great! You have not ruined the dough.
Once the dough mixture has come together stir in the milk chocolate chips or semi-sweet chocolate chips and the chopped pecans using a wooden spoon or rubber spatula.
Using a large cookie scoop, scoop the dough into the cookie scoop. This step is important especially if you’re dough mixed into small balls. This step will bring the dough back together. When you scoop the dough, press the dough down into the cookie scoop. Remove the extra dough that pops out of the side with your fingers. Pressing the cookie dough into the cookie scoop like this creates a nice and strong cookie when it goes into the oven.
I like to use a large cookie scoop because it creates large cookies that bake so beautifully in the oven. The cookies also come out nice and round. They are gooey on the inside and crunchy on the outside. Large cookies are perfect cookies. In my opinion.
If you don’t have a large cookie scoop, you can scoop about 2 TBS of batter into your hand and roll the dough together into a ball.
Drop the cookie dough balls onto the prepared cookie sheet, about 2-3 inches apart.
Place the cookies in the oven for about 14-16 minutes or JUST until the cookies are golden brown along the edges. If you are making smaller cookies, baking times will be much less (between 5-8 minutes).
Let the cookies cool for about 5 minutes before enjoying. These are great warm cookies and really the best chocolate chip cookie recipe!
How to store chocolate chip pecan cookies:
You can store these cookies in an airtight container for 1 week. You can freeze these cookies for 1 month. Just put them in freezer bags.
Can I freeze chocolate chip pecan cookies?
You bet you can freeze these cookies! You can freeze these chocolate chip cookies before baking. Just follow the instructions and after placing the cookie dough on a baking sheet, place the cookie sheet in the freezer for 1 hour. Then transfer the dough to a freezer bag. Store for one month.
You can also freeze the pecan chocolate chip cookies after baking by placing cooled cookies in a freezer bag and freezing for 1 month.
How do I ship these cookies?
You can most definitely ship these delicious cookies! Place two cookies back to back (bottoms touching), wrap them tightly in plastic wrap, and place them in a cushioned box. Make sure there is cushioning on all sides of the box. Place that box inside a shipping box and your ready to ship! You can put as many cookies in the box that will fit. Try not to pack too many or they will smash when closing the lid.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these chocolate chip pecan cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
Ashley Rae
Chocolate Chip Pecan Cookies
These chewy cookies are crunchy on the outside and gooey on the inside with a little crunch from the chopped pecans. So in other words, they taste even better than your typical chocolate chip cookies!
Ingredients
- 2 cups All Purpose Flour
- 1 TBS Cornstarch
- 1 Tsp Baking Soda
- 3/4 Tsp Salt
- 3/4 Cup Butter, room temperature
- 3/4 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 large Egg
- 1 TBS Vanilla
- 1 Cup milk chocolate or semi-sweet chocolate chips
- 1 Cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Like a cookie sheet with parchment paper and set aside.
- In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer or (stand mixer with the paddle attachment) on medium speed cream butter, brown sugar, and granulated sugar until light and fluffy.
- Once that is mixed together add the vanilla and egg. Mix on medium speed until smooth. Be sure not to over mix the dough.
- Turn the mixture on low and slowly add the flour mixture . Mix until the dough JUST comes together.
- Once the dough mixture has come together stir in the milk chocolate chips or semi-sweet chocolate chips and the chopped pecans using a wooden spoon or rubber spatula.
- Using a large cookie scoop, scoop the dough into the cookie scoop.
- Drop the cookie dough balls onto the prepared cookie sheet, about 2-3 inches apart.
- Place the cookies in the oven for about 14-16 minutes or JUST until the cookies are golden brown along the edges. If you are making smaller cookies, baking times will be much less (between 5-8 minutes).
- Cool for 5 minutes then move to a wire rack to finish cooling.
Notes
If the dough becomes separated into small little balls, it is okay. The cookies will still turn out great! You have not ruined the dough.
Step 8 is important especially if your dough mixed into small balls. This step will bring the dough back together. When you scoop the dough, press the dough down into the cookie scoop. Remove the extra dough that pops out of the side with your fingers. Pressing the cookie dough into the cookie scoop like this creates a nice and strong cookie when it goes into the oven.
Want to make more cookies? Here are a few of our other cookies!
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