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Chewy Chocolate Chip Pecan Cookies Recipe Easy Homemade Toasted Crunch

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These chewy chocolate chip pecan cookies feature toasted pecans for an unforgettable crunch and a perfectly chewy texture. Easy to make with simple pantry ingredients, they are perfect for cozy nights and crowd-pleasing treats.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) chocolate chips (semi-sweet or bittersweet)
  • 1 cup (120g) pecans, toasted and roughly chopped

Instructions

  1. Toast the pecans: Place the pecans in a dry skillet over medium heat. Stir or shake frequently for about 5 minutes until fragrant and slightly darker. Remove from heat and let cool.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
  5. Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth and creamy.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low just until incorporated. Avoid overmixing.
  7. Fold in the chocolate chips and toasted pecans until evenly distributed.
  8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Use a cookie scoop for uniform size.
  9. Bake for 10-12 minutes or until edges are golden but centers still look soft. Rotate pans halfway through baking.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toast pecans carefully to avoid burning and bring out their nuttiness. Use room temperature butter for best creaming results. Pull cookies out when edges are golden but centers still look soft to keep them chewy. For extra gooey chocolate, fold in half the chips and sprinkle some on top before baking. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: chewy chocolate chip cookies, pecan cookies, toasted pecans, homemade cookies, easy cookie recipe, chocolate chip pecan cookies

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