Chocolate Chip Pecan Cookies

These Chocolate Chip Pecan Cookies are a delightful twist on the classic treat, featuring chewy edges, soft centers, and a perfect balance of chocolatey and nutty flavors.

A touch of cinnamon and a sprinkle of sea salt elevate this recipe, making it a standout for any occasion.

Inspired by a traditional recipe, this version is adapted for simplicity and accessibility, ensuring home cooks can easily recreate these delicious cookies.

Why I Love These Chocolate Chip Pecan Cookies

I’ve been making these cookies for years, and they’ve become my go-to treat for pretty much every occasion. The first time I made them, I was hosting a small get-together with friends, and I wanted something quick but impressive.

I stumbled upon this recipe, tweaked it a bit, and boom—everyone raved about them. Now, they’re a staple in my kitchen.

What I love most is how easy they are to make. You don’t need any fancy ingredients or equipment, and they come together in no time.

Plus, they’re super versatile. Craving something sweet? These cookies have got you covered. Need a last-minute dessert for a party?

These cookies will save the day. And let’s not forget the smell—imagine the aroma of warm chocolate and toasted pecans filling your kitchen. It’s pure bliss!

Here’s What You’ll Need

Before we dive into the recipe, let’s gather everything you’ll need. Don’t worry, it’s all simple stuff you probably already have in your pantry:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (trust me, it’s a game-changer!)
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (this keeps the cookies soft)
• 2 tablespoons whole milk
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped pecans
• Flaky sea salt, for sprinkling

Tools you’ll need:

• Mixing bowls
• Electric mixer (or a strong arm and a whisk!)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack for cooling

Quick tip: If you don’t have pecans, you can swap them for walnuts or skip them altogether. And if you’re out of chocolate chips, chop up a chocolate bar instead. Easy peasy!

How to Make Chocolate Chip Pecan Cookies

Ready to bake? Let’s do this step by step. I’ll share some tips along the way to make sure your cookies turn out perfect.

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup a breeze.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside for now.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Don’t rush this step—it’s key to getting that perfect cookie texture!
4. Add Wet Ingredients: Dissolve the cornstarch in the milk, then add it to the butter mixture along with the vanilla extract. Mix until everything is well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—this can make the cookies tough.
6. Fold in Mix-Ins: Using a spatula, gently fold in the chocolate chips and chopped pecans. Make sure they’re evenly distributed throughout the dough.
7. Scoop and Bake: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each dough ball to slightly flatten it. Sprinkle a pinch of flaky sea salt on top of each cookie. This little touch adds such a nice flavor contrast!
8. Bake: Pop the cookies in the oven and bake for 9-11 minutes. You’ll know they’re done when the edges are lightly golden but the centers are still soft. If you’re baking two sheets at once, rotate them halfway through for even cooking.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. (But let’s be real—I always sneak one while it’s still warm!)

Making It Extra Special

These cookies are amazing on their own, but here are a few ways to make them even more special:

• Serve them warm with a glass of cold milk. It’s a classic combo for a reason!
• Add a scoop of vanilla ice cream on top for an easy cookie sundae.
• Package them in a cute box or jar to give as a homemade gift. Everyone loves a thoughtful treat!

Common Questions I Get

Final Thoughts on These Chocolate Chip Pecan Cookies

I hope you love these cookies as much as I do. They’re easy, delicious, and perfect for any occasion. Whether you’re baking them for yourself, your family, or a party, they’re sure to be a hit.

So, what are you waiting for? Grab your ingredients and get baking! I can’t wait to hear how they turn out for you.

Chocolate Chip Pecan Cookies

Try our twist on classic chocolate chip pecan cookies with cinnamon and sea salt—easy, delicious, and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 2 tablespoons whole milk
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped pecans
• Flaky sea salt for sprinkling

Instructions

 

• Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add Wet Ingredients: Dissolve the cornstarch in the milk, then add it to the butter mixture along with the vanilla extract. Mix until well combined.
• Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
• Fold in Mix-Ins: Using a spatula, gently fold in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
• Scoop and Bake: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each dough ball to slightly flatten it. Sprinkle a pinch of flaky sea salt on top of each cookie.
• Bake: Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft. If baking two sheets at once, rotate them halfway through the baking time for even cooking.
• Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Keyword Chocolate Chip Pecan Cookies