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Pecan Chocolate Chip Cookies on a wire rack.
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5 from 9 votes

Pecan Chocolate Chip Cookies

This is the best recipe for homemade Pecan Chocolate Chip Cookies! Made with melted browned butter, they have a nutty flavor and soft chewy texture.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 190kcal


  • 1 cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cup raw pecans chopped
  • cup chocolate chips


  • Chop 1 cup butter into cubes and transfer into a sauce pan. Put over medium heat, melt, and cook for about 5 minutes constantly stirring until it starts to brown and turn amber in color.
  • When done, take it off the heat and pour into a bowl with all the burnt bits (these bits have all the delicious caramelize flavors!). Let it cool off on the counter for 30 minutes or put in the refrigerator for 15 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, add 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Stir and set aside.
  • In a large mixing bowl, pour browned butter, add ¾ cup light brown sugar, and ¼ cup granulated sugar. Whisk until well combined.
  • Add 2 large eggs and 1 tsp vanilla extract, then whisk again.
  • Add dry ingredients, and using a spatula, fold it in. (don’t overmix!)
  • Add ⅔ cup chopped raw pecans and ⅔ cup chocolate chips, then fold it in again. Let the dough sit for 5-10 minutes of the counter.
  • Using an ice scream scoop or a regular spoon, scoop out 2 tbsp of cookie dough and roll them into a ball. Transfer to a baking sheet with parchment paper 3 inches apart. Then gently flatten the cookie balls into about 1-inch thick disks.
  • Bake at 350°F for about 10-12 minutes or until the edges are set and get a light golden color. The center needs to be just set but still will look slightly underbaked.
  • Take them out of the oven and let sit on the baking sheet for about 10-15 minutes, the cookies will continue to set. Then transfer them to a wire rack to cool off completely.


  1. Don’t overmix the cookie dough! If you do that, they might come out tough.
  2. For even baking, I prefer to keep the baking pan on the middle rack.
  3. You should have enough cookies for two baking sheets. Although, I prefer to bake one sheet at a time for more consistency.
  4. After you roll out the cookie balls and place them on the baking sheet, I like to press on top of them to flatten. That will help them to spread a bit more and have even thickness.
  5. Make sure you don’t overbake them! The edges should be light golden/brown and the center just set. At first, they might look like they are underbaked, but they will set more after you take them out of the oven and let sit on the counter on the baking sheet for 10 minutes.
  6. To store, you can keep them in an air-tight container on the counter for about 5 days.
  7. If you want to freeze it, I would suggest to roll them into balls first and put on a baking sheet. Then put the baking sheet with the cookie balls into a freezer for 30 minutes, so they will freeze and won’t stick to each other. Then you can transfer them to an air-tight container or a zip-lock bag and freeze for up to 1 month.
    To defrost, keep them in the fridge overnight or leave on the counter for at least 30-40 minutes to get them to the room temperature before baking. They might need a couple of extra minutes in the oven.


Serving: 1cookie | Calories: 190kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 106mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg