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Made with toasted, crunchy pecans and browned butter, these cookies have crispy edges, and soft, chewy centers. These chocolate chip pecan cookies are soft and chewy! The browned butter give these cookies a nutty, caramel like flavor that pairs so well with the pecans. And quick to mix up from basic pantry ingredients. You don’t need to chill the dough and can have cookies in minutes!
Now when it comes to chocolate chip cookies, I’m usually adding in some toasted walnuts, but I decided to switch up with toasted pecans. But I figured why stop there? Let’s add some browned butter. I started with this browned butter chocolate chip cookie recipe and switched it up a bit.
Oh my swoon. After one bite I knew I made a good call. I also knew I was in big trouble. Like hide these cookies on me now kind of trouble.
The browned butter and toasted pecans play so well together. Like peanut butter and jelly got a glow up kind of play well together. If you’re new to browned butter be sure to check out my complete tutorial on how to browned butter. But basically you’re melting and cooking the butter so the milk solids get toasted. The butter takes on a caramel, nutty like flavor. It’s like you’re making caramel popcorn in your house – at least that’s what it smells like to me. Make these cookies and you be the judge.
Now the best part about these cookies is you can bake up the cookie dough right away. I do love the texture after the dough has been refrigerated overnight but I found they were still delicious if baked right away.
So let’s recap: the most buttery, soft, chewy amazing chocolate chip cookie ready to bake in minutes without the use of a mixer. You’re welcome.
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Why You Will Love These Pecan Chocolate Chip Cookie Recipe
- Browned butter elevates these cookies from basic to wow!
- Use basic cookie ingredients
- Mixes up in minutes
- No need to chill the cookie dough (although you can and I prefer it!)
- Wonderful to freeze extras
- Crisp edges and a soft center!
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
- All-Purpose Flour
- Baking soda
- Baking powder
- Unsalted butter – You are going to first brown the butter before adding to the sugars in the bowl. I like to cut the butter up into chunks first so it melts and browns faster. If you use salted butter, reduce the salt to 1/2 teaspoon.
- Granulated white sugar
- Light brown sugar – Make sure to pack down the brown sugar if measuring with measuring cups. If you don’t have any then you can make your own brown sugar. You could also swap and use dark brown sugar (your cookies will come out darker and chewier).
- Vanilla extract
- Eggs – You need your eggs at room temperature so the cold eggs don’t seize up the butter in the bowl.
- Chocolate chips – You can use semi-sweet chocolate chips or milk chocolate chips. I like to use a combination of both! You could also use chocolate chunks or chopped chocolate.
- Pecan halves – You want to toast the pecans first to really bring out the flavor.
- Flaky sea salt for topping after baking – This is optional but I love a good sprinkle of salt!
How To Make The Best Chocolate Chip Pecan Cookies
Preheat and prepare cookie sheets. Position a rack in the center of the oven. Preheat the oven to 350° F. Line two cookie sheets with parchment paper (or a silicone baking mat).
Toast the pecans. On a large baking sheet, spread out the pecan halves. And toast in the preheat oven for 7-8 minutes until fragrant and browned. Remove from the oven and allow to cool. Then finely chop and set aside.
You can read my full tutorial on how to toast pecans.
Combine dry ingredients. Whisk together flour, baking soda, and salt in a medium bowl.
I recommend using a kitchen scale. However if you are using a measuring cup be sure to spoon the flour into your cup and level it off.
Brown the butter. You will melt then brown the butter on the stovetop. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly.
You can check out my full tutorial on how to brown butter.
Add remaining wet ingredients. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar, vanilla, and eggs until evenly mixed.
Add dry ingredients. Gradually beat in flour mixture. Do not overmix the cookie dough or you will end up with tough cookies!
Stir in chocolate chips and pecans. I like to use a combination of semisweet chocolate chips and milk chocolate chips. I used a combination of chocolate chips and chocolate wafers. The chocolate wafers gave these wonderful pockets of chocolate when you bite into a cookie. My husband said this was his favorite part of the cookie!
Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
A medium cookie scoop will make quick of scooping but also ensure your cookies are all the same size and bake evenly.
Bake and cool cookies. Bake the cookie sheet on the middle rack for 10-12 minutes, until golden brown on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
One thing I like to do when the warm cookies come out of the oven and to place a few extra chocolate chips right on top to make them super pretty!
- Measure flour carefully. You don’t want to over-measure. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Don’t pack the flour down. For best accuracy, use a kitchen scale!
- Don’t overbake. Your bake time may be a couple minutes more or less than mine. Every oven is different. But you want to remove the cookies when they look slightly underdone in the middle. They will appear puffy and soft but not wet or raw looking. The cookie will continue to bake after you remove them from the oven and set up perfectly.
- Bake on a cool baking sheet. Do not bake on a hot cookie sheet or the cookies will spread too much.
- Don’t overmix the dough. Overmixing can develop the gluten in the flour, which will make the cookies tough.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a cooling rack before storing them. This will help them retain their shape and texture.
- Toast the pecans for best flavor. Don’t skip toasting the pecans! This brings out the nutty flavor of the nuts. I toast pecan halves on a baking sheet in a 350oF for 7-8 minutes. I let them cool and then chop them.
- Use a cookie scoop. For cookies that bake evenly I recommend a medium cookie scoop!
- Use dark chocolate chips. If you’re a dark chocolate fan, use bittersweet chocolate chip instead!
- Use white chocolate chips instead. Love white chocolate, swap the semisweet chocolate chips for white chocolate!
- Use gluten free flour – You can swap the regular all purpose flour and use a 1:1 gluten free flour instead.
- Make thicker cookies. Shape your cookie dough ball into a tall mound of dough so the cookies bake up thicker.
Yes, you can make these cookies ahead of time and freeze them. Once the chocolate chip pecan cookies are baked and cooled, place them in a single layer on a baking sheet and freeze for at least 3 hours. Once the cookies are frozen, you can transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving. Read more here about how to freeze your cookie dough.
There are a few reasons why your cookies might spread too much. One reason is that you might have overmixed the dough. Overmixing can develop the gluten in the flour, which will make the cookies tough and chewy. Another reason is that you might have used too much butter. Butter adds moisture to the dough, which can cause it to spread. To prevent your cookies from spreading too much, be sure to mix the dough just until combined and to use the right amount of butter. Read more here about why your cookies spread too much!
Cookies can be stored at room temperature for up to 3 days. However, they will be best if eaten within 2 days. You can also store cookies in the refrigerator for up to 1 week. Cookies can also be frozen for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
I baked up these cookies right away and also chilled a batch for 24 hours. Both were delicious! The cookies that were baked right away I found to be crispier and not as soft. The cookies that I chilled were softer and chewier and had a bit more flavor. Chilling my cookie dough also helps my cookie spread less!
My Top Recipes To Try
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Browned Butter Chocolate Chip Pecan Cookies
- 1 cup (114 g) pecan halves toasted and chopped
- 1 cup (226 g, 2 sticks) unsalted butter
- 2 1/2 cups (300 g) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (100 g) granulated white sugar
- 1 cup (213 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 12 ounces chocolate chips
- Flaky sea salt for topping after baking
- Preheat and prepare cookie sheets. Position a rack in the center of the oven. Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper (or a silicone baking mat). You can bake these cookies right away or chill the cookie dough overnight (for softer, chewier cookies that spread less I like to chill them but they can be baked right away).
- Toast pecans. On a large baking sheet, spread pecan halves out. Bake in the preheated oven for 7-8 minutes until fragrant and browned. Remove from the oven and allow to cool. Chop finely and set aside.
- Brown the butter. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly.
- Combine dry ingredients. Whisk together flour, baking soda, baking powder and salt in small bowl.
- Combine butter and wet ingredients. In a large mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, eggs, and vanilla until evenly mixed.
- Add dry ingredients. Gradually beat in flour mixture. Do not overmix at this point or the cookies will come out tough. Stir in chocolate chips and pecans.
- Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake the cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Chocolate chips: I used 1 cup milk chocolate wafers and ½ cup semi sweet chocolate chips.
- Storage: Cookies can be stored at room temperature for up to 3 days. However, they will be best if eaten within 2 days. You can also store cookies in the refrigerator for up to 1 week. Cookies can also be frozen for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
- Make ahead: Make the dough and chill overnight (up to 72 hours). You can scoop and chill the dough (make sure it’s well covered so the dough doesn’t dry out). Or chill the bowl of dough and then when ready to bake, allow to soften at room temperature for several minutes so you can scoop the dough.