Chocolate Chip Pecan Cookies

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Loaded with two kinds of chocolate and nuts, these chocolate chip pecan cookies are crisp on the outside and soft on the inside for the best of both worlds. Bake the whole batch now or freeze some for later!

It’s no wonder that realtors often recommend baking a batch of cookies right before a house showing, because whenever I get a batch of cookies going, my family is like moths to a flame.

These chocolate chip pecan cookies are in heavy rotation right now. They’re puffy with a crisp exterior, and absolutely loaded with chocolate!

Plan ahead when making these cookies, because they do benefit from a brief stint in the refrigerator before baking. They’re also ideal for freezing and baking later, so you can have a fresh-baked cookie whenever you crave.

Ingredients for chocolate chip pecan cookies

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Unsalted butter – The butter gets melted in this recipe, so there’s no need to soften it to room temperature.
• Brown sugar
• Granulated sugar
• Egg, plus egg yolk
• Vanilla extract
• Bread flour
• Salt
• Baking soda
• Cinnamon
• Chocolate chips – I recommend using two kinds of chocolate chips for this cookie. I like them with dark chocolate and semi-sweet chocolate chips, but you could also use milk chocolate chips. 
• Chopped pecans

Why use bread flour in cookies?

I love using bread flour instead of all-purpose flour for cookies.

Bread flour has a higher protein content than regular flour. What does that mean in baking? Well, it helps the gluten develop more, which in turn creates more chew and helps the cookie hold together better.

Bread flour also absorbs more liquid, so the cookies do not spread as much. If you like thicker, puffy cookies, these are for you!

Note that if you don’t have bread flour on hand, you can use all-purpose and your cookies will turn out just as delicious, but spread a little more.

How to make this recipe

First, melt the butter. Cut the butter into pieces and melt in a saucepan on the stove, or in 15-second increments in the microwave. Once melted, set it aside to cool for about 15 minutes while you gather the rest of ingredients and supplies.

In the bowl of a stand mixer, add the brown sugar and granulated sugar, then pour in the cooled melted butter. Using the paddle attachment, beat for about 4 minutes.

Scrape down the sides with a spatula. Beat in the whole egg and egg yolk (discard the extra white) until fully mixed in, then add the vanilla and beat another 30 seconds. At this point the mixture will look like a thicker batter.

In another bowl, mix together the bread flour, salt, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients, 1 cup at a time. Be sure to scrape down the sides and bottom after each addition to ensure the dough is fully mixed.

Stir in the chocolate chips and pecans until evenly distributed.

Line a baking sheet with parchment paper. Using a large cookie scoop or spoons, portion out dough into balls about 3 tablespoons in size. 

Place on the baking sheet, close enough together that all of the dough fits onto the pan. 

Set the baking sheet in the refrigerator and chill for 3 hours or overnight.

When ready to bake, preheat the oven to 350°F. 

Line another baking sheet with parchment or silicone baking mat. Remove chilled dough from the fridge and arrange 6 balls of dough onto the new baking sheet. Return the rest to the fridge between baking batches.

Bake the cookies for 13-15 minutes, until lightly golden brown. Let sit a minute or two on the baking sheet, then transfer to a wire rack to cool.

Storage tips

These cookies will keep at room temperature, stored in an airtight container or cookie jar, for about 5 days.

If you don’t want to bake all of the cookies at once, freeze the dough. Simply transfer the dough balls on the lined baking sheet to the freezer and chill until solid.

Place the frozen cookie dough into a freezer bag, label, and store for up to 3 months.

You can bake the cookies directly from frozen. Simply add a couple of minutes to your baking time to ensure they are baked through.

More chocolate chip cookie recipes

Looking for other ways to get your chocolate chip cookie fix?

For crisp cookie lovers, try chocolate chip cookies with coconut oil.

Add some sneaky veggies with zucchini chocolate chip cookies. They’re great for using up the last of your summer zucchini stash.

If you prefer white chocolate, make my blueberry cookies with white chocolate chips, or raspberry white chocolate cookies. The fresh fruit makes them really special.

These pecan chocolate chip cookies are some of my favorites. I know you’re going to love them!