Chocolate Chip Pecan Cookies
These chocolate chip pecan cookies aren’t the big, rippled bakery-style ones you see all over social media. They’re smaller and thicker—just like my grandmother used to make. I like to take them out of the oven when slightly underdone so they stay soft and chewy as they finish baking on the pan. If you prefer a crispier cookie, leave them in the oven a little longer.
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Ingredients For Chocolate Chip Pecan Cookies
Ingredient Notes
- Baking Soda: This helps the cookies rise slightly and contributes to their soft, chewy texture.
- Butter (Salted): Make sure it’s softened so it mixes easily with the sugars.
- Eggs: Room-temperature eggs will mix more smoothly into the dough.
- Pecan Pieces: I usually buy whole pecans and chop them myself, but you can use pre-chopped.
- Chocolate Chips: I prefer semi-sweet—they’re the perfect balance between dark and milk chocolate.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Soda: If you don’t have baking soda, use one teaspoon of baking powder, though the texture may change slightly.
- Brown Sugar: Light and dark brown sugar can be used interchangeably.
- Butter: Softened margarine will work.
- Semi-Sweet Chocolate Chips: You can use milk chocolate, dark chocolate, white chocolate chips, or even chopped chocolate bars instead.
- Vanilla: Almond extract works.
Recipe Variations
Add any of the following ingredients for a twist on this chocolate chip pecan cookie recipe:
- Coconut: Add ½ to ¾ cup of sweetened or unsweetened shredded coconut.
- Dried Fruit: Add 1 cup of dried cranberries, raisins, or chopped dried apricots.
- Espresso Powder: Add 1 teaspoon of espresso powder.
- Oats: Add ½ cup of rolled oats (not instant).
- Sea Salt: Sprinkle a pinch of flaky sea salt on top before baking.
- Spices: Add ½ teaspoon of cinnamon, ginger, or homemade chai spice.
- Toffee Bits: Add 1 to 1½ cups of toffee bits.
- Unsweetened Cocoa Powder: Replace ¼ cup of the flour with cocoa powder.
Recipe Video
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Chocolate Chip Pecan Cookies
STEP 1: Combine the butter and sugars in a large mixing bowl.
STEP 2: Use a hand or stand mixer to mix everything until well combined. Add the eggs one at a time and mix. Add the vanilla and mix.
STEP 3: Add the flour, salt, and baking soda into the bowl.
STEP 4: Switch to a wooden spoon or a spatula and stir the cookie dough about halfway.
STEP 5: Add the chocolate chips and pecans to the bowl.
STEP 6: Stir until the chocolate is well-distributed and the flour is just mixed in.
STEP 7: Use a cookie scoop to scoop cookie dough balls directly onto baking sheets lined with parchment paper.
STEP 8: Bake the cookies until the edges are set and the middles are slightly underdone. Press a few more chocolate chips and pecan pieces on each baked cookie while still warm (optional). Cool on a wire rack.
Expert Tips
1. Using a kitchen scale and an oven thermometer increases accuracy and consistency. I highly recommend using one.
2. Bake the cookies for 2 to 4 minutes longer for crispier cookies.
3. Overmixing can lead to tough, dense cookies. Stop when the flour is just mixed in.
Recipe Notes
- A cookie scoop helps make evenly sized cookies—I use a 2-tablespoon scoop. If you don’t have one, weigh 28-gram portions or eyeball the dough. Roll into balls before placing on baking sheets.
- To make smaller or larger cookies, adjust the baking time. Watch for lightly golden edges and slightly underdone centres.
- The dough can be pre-scooped and stored in the fridge or freezer for later.
- If you like, you can refrigerate the dough for up to 48 hours to age it before baking.
Storage
- Store these cookies in an airtight container on the counter for up to five days.
- I keep mine in the freezer inside a large zipper-top bag. Thaw at room temperature.
Related Recipes
- Chocolate Chip Sugar Cookies: A classic slice-and-bake cookie.
- Double Chocolate Chip Cookie Bars: Thick, chewy, and packed with cocoa flavour and melty chocolate.
- Snickerdoodles Without Cream Of Tartar: An old-fashioned classic without the tangy, metallic taste.
- Nova Scotia Oatcakes: A lightly sweetened crisp biscuit with rolled oats. Great with tea.
Did you make these chocolate chip pecan cookies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Chocolate Chip Pecan Cookies
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Baking sheet(s)
- Parchment paper
- Mixing bowl
- Hand or stand mixer
- Wooden spoon or rubber spatula
- Cookie scoop optional
- Wire cooling rack(s)
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, tightly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon baking soda
- 1 ¾ cups semi-sweet chocolate chips, plus extra for the tops of the cookies (optional)
- 1 ½ cups pecan pieces, plus extra for the tops of the cookies (optional)
Instructions
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
- Place the butter and both sugars in a mixing bowl. Use a hand or stand mixer to beat together until well combined, about 1 to 2 minutes.
- Add one egg and mix well. Add the second egg and the vanilla. Mix well.
- Sprinkle the flour, salt, and baking soda evenly over the wet ingredients. Switch to a wooden spoon and stir the cookie dough by hand until about halfway mixed.
- Add the chocolate chips and pecans. Stir everything together until the chocolate and nuts are well distributed and the flour is just mixed in. Be sure to incorporate all of the dry flour from the bottom of the bowl.
- Use a 2-tablespoon cookie scoop to scoop the dough directly onto the prepared baking sheets. Place the sheets in the oven and bake the cookies for 10 to 12 minutes (or until the edges are pale gold and the middles are still slightly underdone). Transfer the baking sheets to wire racks. Optional step—gently press a few more chocolate chips and pecan pieces on top of each hot cookie. Cool the cookies on the baking sheets for 10 minutes then transfer them to wire racks to cool completely.
Recipe Notes
- A cookie scoop helps make evenly sized cookies—I use a 2-tablespoon scoop. If you don’t have one, weigh 28-gram portions or eyeball the dough. Roll into balls before placing on baking sheets.
- To make smaller or larger cookies, adjust the baking time. Watch for lightly golden edges and slightly underdone centres.
- The dough can be pre-scooped and stored in the fridge or freezer for later.
- If you like, you can refrigerate the dough for up to 48 hours to age it before baking.
Storage
- Store these cookies in an airtight container on the counter for up to five days.
- I keep mine in the freezer inside a large zipper-top bag. Thaw at room temperature.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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Hi Kelly, I made these yesterday, going to visit my daughter and son in law today, they are an hour away. He likes taking treats in his lunch so I thought I’d try something different. I confess, I did halve the recipe and it turned out great. My cousin lives in Canning, I visited her last year, love going to Bay of Fundy, wineries and of course the lovely lobster dinners! I live in Kelowna, BC.
Oh, that’s awesome Julie, thanks for letting me know! The Valley is my second favourite place to visit, with Cape Breton in my #1 spot. I’ve spent a lot of time driving around Wolfville, Canning, Kentville etc, since by best friend grew up in Berwick and now lives in Kentville. I would love to get to BC someday!