Chocolate chip cookies with pecans


Learn how to make the best chocolate chip cookies with pecans and milk chocolate. They are thick and chewy, and you don't have to chill the cookie dough before baking so that you can make the dough and bake the cookies right away.

A plate of chocolate chip cookies with pecans and chunks of milk chocolate served with a glass of milk.

Chocolate chip cookies fall in the drop cookie category of cookie recipes. The beauty of this type of cookie is that they are easy to make, you usually have ingredients on hand, and you can bake them right away, without having to fuss with rolling pins and cookie cutters.

This was inspired by my spelt chocolate chip cookies, which are made with chopped walnuts. These are another twist on the classic recipe for thick and chewy chocolate chip cookies, the best kind of chocolate chip cookie, if you ask me!

Ingredients to make pecan chocolate chip cookies measured out and ready to mix.


If you want to make chocolate chip cookies with pecans from scratch, you will need the following ingredients:

  • butter, preferably unsalted butter because you will add salt to the dough, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise your cookies may be too salty
  • granulated sugar gives these cookies crispy edges
  • brown sugar adds molasses flavour to help balance the eggy-flavour. Brown sugar may also lead to a slightly thicker cookie. I prefer dark brown sugar, which has a higher molasses content and more flavour, but light also works here
  • large eggs, don't use smaller eggs because your cookie dough may be too dry and your cookies won't spread enough, but don't use extra large eggs because they could cause the cookie dough to puff too much as it bakes, leading to a more cake-y cookie
  • all-purpose flour is needed to bind all the ingredients together and give the cookies structure, contributing to the chewiness of the cookies as well. If you don't use enough flour, your cookies may spread too much as they bake
  • baking soda is a base (alkaline). You need baking soda for the cookies to spread properly and for fast browning. Do not use baking powder. Read up on baking soda vs baking powder if you are unsure
  • salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case
  • pecans, chopped add a lot of flavour and texture to this cookie
  • chocolate chips or chunks are essential in this recipe, and use the best you can buy. I used chopped milk chocolate, but feel free to use what you like!

See recipe card for quantities.

Collage of four images to show how to make chocolate chip cookies with pecans, including mixing the butter and sugars in the first image, chopping the chocolate in the second image, the raw cookie dough in the third image, and then scooping the dough with a disher onto a sheet pan in the fourth image.


To make most cookie recipes, including these, you use the creaming method to make the dough, first combining softened butter with the sugar(s) before adding the eggs and dry ingredients.

You add the inclusions or add-ins, in this case chopped chocolate and pecans, after the dough is finished mixing. If you add them too early, they may break down too much and this will affect the texture of the dough and the baked cookies.

Scoops of chocolate chip cookie dough with pecans before baking on a sheet pan lined with parchment.Chocolate chip cookies with pecans after baking on a sheet pan lined with parchment.


It can be difficult to make cookie dough by hand in a bowl with a wooden spoon, so I prefer to use an electric hand mixer or even a stand mixer. Besides a mixer, you will need:

  • a spatula for scraping down the bowl to ensure the butter and sugar are evenly incorporated with the rest of the ingredients and to avoid textural defects when the cookies bake
  • a cookie scoop to help portion out the dough evenly
  • a kitchen scale, not only for verifying that the scoops of dough are even, but also to measure out the ingredients
  • aluminum sheet pans, at least two of them, and parchment paper for easy clean up
  • a cooling rack to transfer freshly baked cookies to allow for air circulation as they cool.
Chocolate chip cookies with pecans cooling on a wire rack.


Chocolate chip cookies are versatile and there is much room for creativity:

  • All-purpose flour - you can replace a portion of the flour in this recipe with an alternative flour, like rye or buckwheat. If you want to completely substitute, it's not 1:1! For example, these spelt chocolate chip cookies require more flour to achieve the perfect thickness without spreading too much.
  • Chocolate - use any chocolate you like to eat, whether white, milk, or dark, or chocolate chips. Try chopped Halloween candy bars or chopped Easter candy. Candy like m&ms or Smarties (the candy coated chocolate in Canada) work here too instead of chocolate chips. Remember that different types of chocolate will bake differently
  • Nuts - the pecans can be replaced with walnuts or chopped peanuts

If you are looking for a nut-free version, replace the pecans with pumpkin seeds or sunflower seeds, or skip the nuts altogether. Please note that the cookies may spread more without the nuts.

Milk chocolate chip cookies with pecans being served on a black plate from a cooling rack.

Hint: use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake in the same time, whereas if you portion out dough unevenly, they will not.

Chocolate chip cookies with pecans and chunks of milk chocolate served from a cooling rack onto a black plate with a glass of milk.


There are so many ways to change up the classic chocolate chip cookies once you have a base recipe you like.

Milk chocolate chip cookies with pecans being served on a black plate from a cooling rack.


These cookies will last 3 or 4 days in an airtight container, if sealed properly. You can try adding a brown sugar saver or a slice of white bread to help them retain moisture.

You can also freeze the portioned out cookie dough or even the baked cookies!

  • Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time
  • Reheat the baked cookies in a moderate oven (300 ºF) until warm.
Chocolate chip cookies with pecans and chunks of milk chocolate on a black plate served with a glass of milk.

Frequently asked questions

Why did my cookies spread in the oven?

If your cookies spread in the oven with this recipe, it's likely you measured too much butter and/or sugar, or not enough flour. Too much baking soda can also cause cookies to spread by weakening gluten, which gives cookies their structure. Read about why cookies spread.

My cookies are hard. Why?

This recipe yields a fairly thick cookie that is more on the chewy side. If you over-bake these cookies or your oven is too hot, they may dry out. Ideally you should pull the cookies out of the oven when the edges have set but the middle is slightly under-baked. As the cookies cool, the middle will set too.

Why are my cookies so dark on the bottom?

Remember that not all baking pans behave the same way. The material and colour of your bakeware will determine how your cookies bake. Dark pans will encourage browning, lighter pans, less so. Insulated bakeware will delay browning, as will a silicone baking mat. Choose wisely!

📖 Recipe

Thick and chewy chocolate chip cookies on parchment paper.

Chocolate chip cookies with pecans

Here's an easy recipe for classic chocolate chip cookies with pecans and milk chocolate. These cookies are chewy and salty-sweet, and you don't have to chill the cookie dough before baking!
Course Dessert
Cuisine American
Keyword chocolate chip cookies with pecans
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 14
Calories 246kcal
Author Janice


  • 190 grams bleached all-purpose flour
  • 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
  • 2.5 mL baking soda
  • 115 grams unsalted butter
  • 150 grams dark brown sugar
  • 100 grams granulated sugar
  • 1 large eggs
  • 10 mL pure vanilla extract
  • 175 grams Cacao Barry Alunga 41% milk chocolate chopped (approximately 250 mL or 1 cup), or 250 mL (1 cup) milk chocolate chips
  • 115 grams pecans chopped


  • Preheat the oven to 375 °F (190 °C). Line two large sheet pans with parchment paper.
  • In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  • In a large bowl, using an electric hand mixer, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
  • Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
  • Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
  • Mix in the chocolate and pecans. The dough should be quite thick.
  • Scoop approximately 50 gram portions of the dough, rolling them into balls.
  • Place 7 cookies per cookie sheet, being sure to space them apart and stagger them.
  • Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
  • Let the cookies cool completely on the sheet pan while you bake the second pan.
  • Store in an airtight container.


Calories: 246kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 222IU | Calcium: 18mg | Iron: 1mg

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