When it comes to cookies, few treats can rival the timeless allure of a warm, gooey chocolate chip cookie. Add the nutty crunch of pecans, and you've elevated a classic to something truly extraordinary. Chocolate Chip Pecan Cookies strike the perfect balance of sweetness, texture, and flavor, making them a favorite for family gatherings, holiday celebrations, or simply a cozy night at home.
These cookies are perfect any time of year but they are especially popular around Christmas time!
If you're looking for other delicious pecan cookie recipes, you may enjoy my coconut pecan cookies!
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Why You'll Love This Recipe
There are many reasons to love these cookies but I'll break it down for you here!
- Flavor Combination: The rich, creamy sweetness of chocolate pairs beautifully with the nutty, buttery notes of pecans. Together, they create a flavor profile that's both indulgent and comforting
- Texture: These cookies strike the ideal balance between soft, chewy centers and slightly crispy edges. The pecans add a delightful crunch, while the melted chocolate creates pockets of gooey decadence.
- Nostalgia: Chocolate chip cookies are a classic comfort food, evoking warm memories of childhood and home-baked goodness. Adding pecan gives a unique twist while maintaining that timeless appeal.
- Perfect for All Ages: From kids to grandparents, these cookies appeal to everyone. The familiar flavor of chocolate chip cookies combined with the sophistication of pecans makes them universally loved.
Ingredients
- Butter: I used unsalted butter in this recipe. Make sure that it's softened to room temperature. You may also use salted butter if you do, omit the salt later in the recipe.
- Shortening: The shortening helps the cookies hold their shape more and results in a soft, melt-in-your-mouth texture. I like the 50/50 ratio of butter and shortening in cookies. It gives you the rich flavor of butter with the amazing texture from the shortening!
- Sugar: You will use equal parts brown sugar and granulated sugar in these cookies. I used light brown sugar but dark brown sugar works well too!
- Vanilla: I used pure vanilla extract but imitation vanilla extract works as well. Alternatively, you can use vanilla bean paste if you prefer.
- Egg: The egg is to hold the dough together and for texture in your cookies. Use eggs at room temperature so they blend in with the dough more easily.
- Flour: I used unbleached all-purpose flour in this recipe. You will want to use all-purpose flour as well but it doesn't matter if it's bleached or unbleached. You can also substitute your favorite 1:1 gluten free flour if you'd like.
- Baking Soda: These cookies only use baking soda for the leavener!
- Cinnamon: This is optional but it does truly enhance the nutty flavor in the cookies! I recommend you add it in!
- Salt: All you need here is some table salt!
- Chocolate Chips: I used semi-sweet chocolate chips in this recipe. However, you can substitute for milk chocolate, dark chocolate, or a combination of chocolates!
- Pecans: Make sure you buy chopped pecans or chop them up before adding to the dough!
See recipe card for quantities.
How to Make Chocolate Chip Pecan Cookies
- Step 1: Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening and sugars until smooth.
- Step 3: Add the egg and vanilla extract, continuing to mix until just combined.
- Step 4: Add the all-purpose flour, soda, cinnamon and salt. Mix until completely blended.
- Step 5: Fold in the chocolate chips and chopped pecans until completely combined.
- Step 6: Scoop out approximately 2 tablespoon of dough and roll it into a ball. Place on the parchment paper lined baking sheet and repeat the process, allowing enough space for the cookies to spread. Bake for 9-11 minutes. Allow the cookies to cool slightly before transferring to a cooling rack.
Hint: You can use a circle cookie cutter to shape the cookies into perfect circles. When you pull the cookies out of the oven, place a cookie cutter that is slightly larger than the cookie and place it over the top of the cookie. Slowly move the cutter in a circular motion to shape the cookie.
Equipment
Below is a list of the equipment that I recommend to make these cookies!
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Cookies can be stored at room temperature for up to 5 days. You may also freeze the cookies for up to 4 months. Set the cookies out on the counter to bring them to room temperature before enjoying or heat them up a little bit in the microwave or oven. Store in an airtight container.
Tips for Making the Perfect Cookies
These cookies are simple to make but here's a few tips and tricks to make sure that they turn out perfectly!
- Don't Overmix: Once you add the flour, you want to mix until just combined. If you overmix at this point, you will begin developing gluten which results in a tough cookie.
- Measuring Flour: Be sure to spoon and level your flour. Never pack flour into a measuring cup otherwise you will get a dense, dry cookie.
- Room Temperature Ingredients: Room temperature ingredients mix together more easily resulting in the best possible texture since the ingredients will be evenly distributed.
- Creaming Butter and Sugar: Cream the butter and sugar until light and fluffy. This incorporates air into the mixture and creates a soft texture in your cookie.
Frequently Asked Questions
This is ultimately up to you. I don't have you toast the pecans in this recipe just to keep things simple. However, if you are up for the extra step of toasting them, it will enhance the nutty flavor in the cookies!
To make these cookies look more aesthetic and similar to the pictures on this page, simply add a couple extra chocolate chips and pecans to the top of the balls of the cookie dough before placing in the oven to bake!
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📖 Recipe
Chocolate Chip Pecan Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening and sugars until smooth.½ cup unsalted butter, ½ cup vegetable shortening, ¾ cup granulated sugar, ¾ cup brown sugar
- Add the egg and vanilla extract, continuing to mix until just combined2 teaspoon vanilla extract, 2 eggs
- Add the all-purpose flour, soda, cinnamon and salt. Mix until completely blended.2 ½ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
- Fold in the chocolate chips and chopped pecans until completely combined.1 ½ cup semi-sweet chocolate chips, 1 cup chopped pecans
- Scoop out approximately 2 tablespoon of dough and roll it into a ball. Place on the parchment paper lined baking sheet and repeat the process, allowing enough space for the cookies to spread. Bake for 8-10 minutes. Allow the cookies to cool slightly before transferring to a cooling rack.
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