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 in a cookie.
I like to think of these as a bakery-style cookie you can make right at home. They’re big, chewy in the center, and slightly crisp around the edges; the kind of cookie that feels indulgent without being difficult.
These cookies are wonderful all year long, but I especially love making them in the fall and winter when pecans feel extra cozy and festive. They’re perfect for Thanksgiving dessert platters, Christmas cookie trays, or a simple treat to share after a holiday meal.
That said, they’re just as welcome in the warmer months. I’ve brought these to summer barbecues and parties, and they disappear faster than anything else on the dessert table. Really, anytime you’re in the mood for cookies, these will hit the spot.
If you loved these Chocolate Chunk Pecan Cookies, I think you’ll also enjoy my Triple Chocolate Chunk Cookies for an even richer chocolate fix, my which, like this recipe, were based off of The Chocolate Chip Cookie, and my Matcha White Chocolate Cookies for a colorful, earthy cookie.
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Ingredients
- unsalted butter, softened
- brown sugar, packed
- granulated sugar
- egg
- egg yolk
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- semisweet or dark chocolate chunks
- pecans, toasted
- flaky sea salt (optional, for topping)
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Cream + mix: Beat butter, sugars, eggs, and vanilla.
Step 2: Add dry: Mix in flour, leavening, salt, then fold in pecans and chocolate.
Step 3: Chill + scoop: Chill dough 1+ hour, scoop into large balls.
Step 4: Bake + cool: Bake at 350°F for 10–12 min. Cool 5 min on tray before moving to a rack.
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.
Substitutions
- Chocolate: Use milk chocolate or white chocolate chunks if you prefer sweeter cookies.
- Pecans: Swap with walnuts, almonds, or hazelnuts—or leave them out for a nut-free version.
- Butter: Plant-based butter works well for a dairy-free option.
- Sugar: Coconut sugar can replace granulated sugar for a less refined choice.
Variations
- 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 the dough to deepen the chocolate flavor.
- Stuffed cookies: Wrap dough around a square of chocolate before baking for a molten center.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
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.
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.
Related
Looking for other recipes like this? Try these:
Chocolate Chunk Pecan Cookies
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
- 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.
- Prep the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and 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).
- Add eggs and vanilla: Beat in the egg and yolk, one at a time, followed by the vanilla.
- Mix the dough: Add the dry ingredients and mix until just combined. Fold in chocolate chunks and toasted pecans.
- 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.
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