Chocolate Chip Pecan Cookies

5 from 2 votes

Old-fashioned chocolate chip pecan cookies baked small and thick with gooey centres and crisp edges for a timeless homemade treat.

Prep Time20

Cook Time12

Total Time32

Course: Cookies & Bars

Cuisine: Canadian

Servings: servings

Calories: 154kcal

1 cup salted butter softened
1 cup brown sugar tightly packed
½ cup granulated sugar
2 large eggs room temperature
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 ¼ teaspoons table salt
½ teaspoon baking soda
1 ¾ cups semi-sweet chocolate chips plus extra for the tops of the cookies (optional)
1 ½ cups pecans whole or pieces, plus extra for the tops of the cookies (optional)

Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Place the butter and both sugars in a mixing bowl. Use an electric 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 spoon or spatula 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 sheets to wire racks. Optional: 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.

For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
Pack brown sugar firmly into the measuring cup. If it’s measured loosely, the cookies won’t have the same moisture or chewiness.
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.

Keep the cookies in an airtight container at room temperature for up to four days. For longer storage, place them in a freezer bag with the air pressed out and freeze for up to two months. When ready, let the cookies thaw on the counter or warm them in the microwave for a few seconds.