Chocolate Chunk Pecan Cookies
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.
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.
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
Tried this recipe?Let us know how it was!
