Chocolate Chunk Pecan Cookies

There's something about the combination of melty chocolate and crunchy toasted pecans that makes these chocolate chunk pecan cookies so irresistible. They're buttery, rich, and loaded with big chocolate chunks that create those gooey pockets we all love — big, chewy in the center, and slightly crisp at the edges.

If you loved these, you'll also enjoy my triple chocolate chunk cookies for an even richer chocolate fix, which (like this recipe) were based on my all-time favorite chocolate chip cookie. Not a chocolate fan? Try my brown butter chocolate chipless cookies instead!

Why You'll Love This Recipe

• Chocolate and toasted pecans. Gooey chocolate pockets balanced by crunchy, buttery pecans.
• Big and bakery-style. Thick, chewy centers with slightly crisp edges.
• Toasting makes the difference. Lightly toasted pecans add depth and crunch.
• A whole cookie family. A cousin to my matcha white chocolate cookies and my brown butter coconut pecan cookies.
• Year-round favorite. Perfect for holiday trays, barbecues, or an everyday chocolate fix.

Ingredients

• Unsalted butter: Softened, creamed with the sugars for a chewy texture.
• Brown sugar + granulated sugar: Brown sugar for chew, granulated for crisp edges.
• Egg + egg yolk: The extra yolk adds richness and chew.
• Vanilla extract: Rounds out the flavor.
• All-purpose flour: The structure of the cookies.
• Baking soda + baking powder: Your lift.
• Kosher salt: Balances the sweetness.
• Semisweet or dark chocolate chunks: Big, melty pockets of chocolate — just as rich as the chunks in my chocolate sheet cake with chocolate cream cheese frosting.
• Pecans, toasted: For buttery crunch (toasting is key).
• Flaky sea salt (optional): For sprinkling on top.

See recipe card for quantities.

Easy Substitutions & Variations

• Chocolate: Use milk or white chocolate chunks for sweeter cookies.
• Pecans: Swap with walnuts, almonds, or hazelnuts — or leave them out for nut-free.
• Dairy-free: Use plant-based butter and dairy-free chocolate.
• Sugar: Coconut sugar works in place of granulated for a less refined option.
• Extra nutty: Add ½ cup more pecans for extra crunch.
• Smaller cookies: Scoop 2 tablespoons (about 40g) instead of 60g for more, smaller cookies.
• Espresso twist: Add ½ teaspoon espresso powder to deepen the chocolate flavor.
• Stuffed cookies: Wrap the dough around a square of chocolate for a molten center, like my chocolate-stuffed sourdough peanut butter cookies or my easy double chocolate filled cookies.
• Brown butter version: For nutty depth, try the brown-butter base in my brown butter sourdough chocolate chip cookies.

How to Make Chocolate Chunk Pecan Cookies

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Step 1: Toast the pecans and make the dough: Toast the chopped pecans in a dry skillet over medium heat 3–5 minutes, until fragrant; cool.

Whisk together the dry ingredients. Cream the butter and sugars until light and fluffy, then beat in the egg, yolk, and vanilla. Mix in the dry ingredients until just combined, then fold in the chocolate chunks and toasted pecans.

Step 2: Chill and scoop: Cover and chill the dough at least 1 hour (up to 24 hours for best flavor). Scoop into large 60g (3-tablespoon) balls.

Step 3: Bake and cool: Bake at 350°F for 10–12 minutes (11 is my sweet spot), until the edges are golden and the centers look slightly underbaked. Cool on the tray 5 minutes before transferring to a rack. Sprinkle with flaky sea salt if desired.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

1. Toast the pecans. This brings out their buttery depth and adds crunch — don't skip it.
2. Don't skip the chill. At least 1 hour keeps the cookies thick instead of spreading thin.
3. Use the extra yolk. It's the secret to a rich, chewy texture.
4. Weigh your dough balls. 60g each gives big, even bakery-style cookies.
5. Pull them slightly underbaked. The centers finish setting on the tray, so don't overbake.

What Makes This Recipe Special?

These cookies hit the sweet spot between gooey and crunchy: big melty chocolate chunks for richness, toasted pecans for buttery crunch, and a thick, chewy dough with crisp edges. Toasting the pecans first is the small step that makes them taste bakery-made, and an extra egg yolk plus a proper chill give that signature texture.

They're part of a whole cookie family that started with my chocolate chip cookie. If you love a chocolate cookie, you'll also want my sourdough chocolate crinkle cookies, and for a wholesome twist, my sourdough oatmeal cookies.

Chocolate Chunk Pecan Cookies FAQs

Chocolate Chunk Pecan Cookies Troubleshooting Guide

Storage

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to a week, or freeze for up to 2 months (freeze in a single layer until firm, then bag).
• Warm briefly in the microwave for a gooey center.

Other Cozy Dessert Recipes to Consider

Chocolate Chunk Pecan Cookies

Audrey Grubb

Chocolate Chunk Pecan Cookies are big, chewy bakery-style cookies filled with gooey chocolate chunks and crunchy toasted pecans. They’re simple, indulgent, and perfect for holidays, gatherings, or just an everyday chocolate fix.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill Time (optional) 1 hour hr

Total Time 1 hour hr 32 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Calories 268 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Electric hand mixer or stand mixer
• ▢
  Measuring cups and spoons
• ▢
  Kitchen Scale
• ▢
  Cookie scoop
• ▢
  Baking sheets
• ▢
  Parchment Paper
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  Wire cooling rack

Ingredients

  

1x2x3x

• ▢ 170 g unsalted butter softened (¾ cup)
• ▢ 150 g brown sugar packed (¾ cup)
• ▢ 100 g granulated sugar ½ cup
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 280 g all-purpose flour 2 ¼ cups
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¾ teaspoon kosher salt
• ▢ 170 g semisweet or dark chocolate chunks 1 cup
• ▢ 100 g chopped pecans toasted (1 cup)
• ▢ Flaky sea salt optional, for topping

Instructions

 

• Toast the pecans: Add chopped pecans to a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and lightly golden. Let cool.
  100 g chopped pecans
• Prep the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  280 g all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ¾ tsp kosher salt
• Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  170 g unsalted butter, 150 g brown sugar, 100 g granulated sugar
• Add eggs and vanilla: Beat in the egg and yolk, one at a time, followed by the vanilla.
  1 large egg, 1 egg yolk, 1 ½ tsp vanilla extract
• Mix the dough: Add the dry ingredients and mix until just combined. Fold in chocolate chunks and toasted pecans.
  170 g semisweet or dark chocolate chunks
• Chill the dough: Cover and chill for at least 1 hour (or up to 24 hours for best flavor).
• Bake: Preheat oven to 350°F (175°C). Scoop large portions (about 60g or 3 tablespoon each) onto a parchment-lined baking sheet. Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked. 11 is my sweet spot.
• Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt if desired.
  Flaky sea salt

Notes

Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Audrey’s Tip: Lightly toasting the pecans before mixing makes all the difference—bringing out their buttery depth and adding a subtle crunch that balances the melty chocolate.

Storage: Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. If freezing, place cooled cookies in a single layer until firm, then transfer to a freezer-safe bag.

Nutrition

Calories: 268kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 143mgPotassium: 55mgFiber: 2gSugar: 19gVitamin A: 254IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

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