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chocolate chip pecan cookies

Chocolate Chip Pecan Cookies: Irresistibly Delicious Treats

Why These Chocolate Chip Pecan Cookies Are a Must-Try

There’s something magical about the smell of fresh cookies wafting through the house. Last Christmas, I decided to experiment with my classic chocolate chip cookie recipe by tossing in some pecans. Let me tell you, it was a game-changer. The nutty crunch paired perfectly with the gooey chocolate chips. My family couldn’t stop raving about these chocolate chip pecan cookies, and now they’re a staple at every gathering. If you’ve ever wondered, “Can you put pecans in chocolate chip cookies?”—the answer is a resounding yes!

A Little History Behind the Cookie Craze

Chocolate chip cookies have been around since the 1930s, thanks to Ruth Wakefield’s accidental brilliance at the Toll House Inn. Over the years, bakers have added their own twists, like the famous toll house chocolate chip pecan cookies. Pecans, native to North America, bring a buttery flavor that complements chocolate beautifully. Whether you’re baking chewy chocolate chip pecan cookies or crispy ones, this combo has stood the test of time.

Why You’ll Love This Recipe

This recipe is simple enough for beginners but impressive enough for seasoned bakers. The texture? Perfectly balanced between soft and crunchy. The flavors? Rich chocolate meets nutty pecans. Plus, it’s versatile—you can tweak it to make dark chocolate pecan cookies or even oatmeal chocolate chip pecan cookies. Whether you’re feeding a crowd or just craving something sweet, this recipe delivers every time.

Perfect Occasions to Bake These Cookies

These classic chocolate chip pecan cookies are perfect for any occasion. Bring them to a potluck, bake them for a holiday party, or whip up a batch for a cozy movie night. They’re also great as gifts during the holidays. Trust me, once people try your cookies, they’ll be asking for the recipe!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

  1. Cream together the softened butter, white sugar, and brown sugar in a large mixing bowl until pale and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  4. Fold in the chocolate chips and chopped pecans with a spatula until evenly distributed.
  5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake at 375°F for 8–10 minutes, or until the edges are golden brown.

Nutrition

Calories: 175kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 3.5gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For extra chewiness, slightly underbake the cookies and let them cool on the baking sheet. Toast the pecans before adding them for enhanced flavor. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!