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These are the best large Chocolate Chip Pecan Cookies: thick, gooey, and full of toasted pecans and rich chocolate. The dough begins with browned butter for a deeper, nutty flavor, and the final cookie has crisp edges with a soft, slightly gooey center. You only need a whisk and a spatula to make them, so they’re approachable for bakers of all levels.
These cookies are quick and simple to prepare yet deliver bakery-style results. Browning the butter concentrates flavor and adds caramel notes that pair perfectly with the pecans. The recipe yields cookies with an ideal contrast of textures — crunchy, golden edges and a tender interior studded with chocolate and nuts.
This chocolate chip pecan cookie recipe is generously loaded with pecans and dark chocolate chips. The combination of browned butter, dark brown sugar, and a little cinnamon produces a rich, complex flavor that keeps people reaching for another cookie.
For variety, consider trying other cookie recipes such as Lemon Blueberry Cookies, Espresso Cookies, or Coffee Cake Cookies.
WHY THIS RECIPE WORKS
- Easy to make: This dough comes together in one bowl with a whisk and spatula, no stand mixer required.
- Perfect texture: The cookies bake up with crisp edges and a soft, chewy center.
- Generous mix-ins: Plenty of pecans and chocolate chips make each bite satisfying and flavorful.
INGREDIENT NOTES
Key ingredients to get the best results. Exact measurements are listed in the recipe card below.
- Pecans: Chop pecans into small, bite-sized pieces so they distribute evenly in the dough.
- Chocolate chips: Use semi-sweet or dark chocolate chips for a balanced sweetness and deeper chocolate flavor.
- Butter: Brown the butter gently over medium heat until it turns amber and smells nutty, then cool before using.
- Dark brown sugar: Adds moisture and chewiness to the cookies thanks to its higher molasses content.
- Eggs: Bring eggs to room temperature before mixing for better incorporation and consistent texture.
STEP BY STEP INSTRUCTIONS
Make these cookies with just two large bowls, a whisk, and a spatula. No electric mixer is necessary unless you prefer one. The recipe summary below gives full, printable instructions in the recipe card.
STEP 1: In a medium saucepan, melt the butter and brown it over medium-high heat, about 8–10 minutes. When it foams and then turns a deep amber color, remove it from the heat and scrape the browned bits into a large bowl. Chill in the refrigerator until it reaches room temperature.
STEP 2: Stir the cooled browned butter with the granulated sugar and dark brown sugar until combined, using a whisk or a paddle attachment on a stand mixer.
STEP 3: Add the egg, egg yolk, and vanilla extract and mix until incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet mixture with a spatula until just combined.
Preheat the oven to 175ºC / 350ºF (conventional). Line baking sheets with parchment paper.
STEP 4: Scoop dough into large portions using a 2-ounce cookie scoop (about 90 g). Arrange 12 dough balls on a tray and chill for 30 minutes.
STEP 5: Bake 3–4 cookies per tray for 11–13 minutes, one tray at a time. Allow cookies to cool slightly on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams gives the most consistent results in baking.
- Don’t overmix: Fold gently with a spatula once the dry ingredients are added to avoid tough cookies.
- Choose the right pan: Light-colored aluminum pans heat more evenly and help prevent overly dark bottoms; darker pans can accelerate browning.
FAQ
Yes. Use a small scoop (about 2 tablespoons / 1.3 oz) and reduce the bake time to 9–10 minutes.
Yes. Scoop the dough into balls, store them covered in the refrigerator overnight, then bake as directed.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw for about 1 hour before baking.
STORAGE
Store cookies in an airtight container at room temperature. They are best enjoyed within one day for maximum crisp-edge / soft-center contrast, but will remain delicious for several days.
Other Cookie Recipes To Try
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Red Velvet Cookies with Cream Cheese Frosting
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25 Best Summer Dessert Ideas
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Carrot Cake Cookies
-
20 Best Easter Dessert Ideas
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the author on Pinterest for more ideas.
Chocolate Chip Pecan Cookies
Equipment
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Stand mixer (optional)
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Mixing bowls, whisk, spatula, cookie scoop, baking sheets
Ingredients
CHOCOLATE CHIP PECAN COOKIES
- 240 g butter
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 300 g all-purpose flour
- ½ teaspoon cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 140 g dark chocolate chips or chopped chocolate, plus extra for topping
- 75 g pecans chopped small, plus extra for topping
Note: For consistent results, weigh ingredients with a digital scale. Cup measurements are approximate.
Instructions
CHOCOLATE CHIP PECAN COOKIES
- Brown the butter in a saucepan until it turns deep amber and aromatic. Transfer to a bowl, scraping in the browned bits, and chill until cooled to room temperature. (240 g butter)
- Whisk the cooled browned butter with granulated and dark brown sugar until combined. (100 g granulated sugar, 150 g dark brown sugar)
- Add the egg, egg yolk, and vanilla extract and mix until smooth. (1 egg, 1 egg yolk, 1 tsp vanilla)
- Stir together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Fold the dry ingredients into the wet mixture until just combined. (300 g all-purpose flour, ½ tsp cinnamon, ¾ tsp baking powder, ¾ tsp baking soda, ¾ tsp salt)
- Chop pecans to a size similar to the chocolate, then fold pecans and chocolate chips into the dough. (140 g dark chocolate chips, 75 g pecans)
- Scoop 90 g (2 oz) dough portions, place on a parchment-lined tray, optionally top with extra chips or nuts, and chill 30 minutes.
- Preheat oven to 175ºC / 350ºF. Bake 3–4 cookies per tray for 11–13 minutes. Cool briefly on the tray, then transfer to a wire rack. Sprinkle sea salt if desired.