Chewy chocolate pecan cookies packed with chocolate chips and crunchy nuts, with a rich, brownie-inspired flavor in every bite.
If you’re a fan of rich chocolate cookies, these chewy chocolate pecan cookies are hard to resist. They’re packed with chocolate chips, loaded with crunchy pecans, and baked until soft in the center with just a hint of crispness around the edges.
While they’re very much a cookie, they have a little brownie inspiration mixed in — thanks to plenty of cocoa and a deep chocolate flavor that feels a bit more indulgent than your average cookie. It’s a simple, reliable recipe that delivers big flavor without any extra fuss.
Why You’ll Love These Chocolate Pecan Cookies
- Loaded with chocolate. With cocoa in the dough and plenty of chocolate chips, these are a chocolate lover’s dream.
- Soft and chewy. Brown sugar keeps these cookies wonderfully soft with a satisfying chew.
- Crunchy pecans. The nuts add texture and balance to all that rich chocolate.
- Brownie-inspired flavor. Cocoa gives these cookies a deeper, more indulgent chocolate profile.
- Easy to make. No complicated steps — just mix, chill briefly, and bake.
How to Get Perfectly Chewy Chocolate Cookies
- Use brown sugar for moisture. These cookies use all brown sugar, which helps keep them soft and chewy instead of crisp. Brown sugar also adds a subtle richness that pairs really well with chocolate.
- Don’t skip the chill time. A short chill helps the dough firm up so the cookies don’t spread too much in the oven. It also gives the flavors a little time to come together.
- Bake just until set. The centers should still look slightly soft when you take the cookies out of the oven. They’ll continue to set as they cool, giving you that soft, chewy texture.
- Avoid over-baking. A minute or two can make a big difference here. Overbaked cookies will be drier and less chewy.
- Let them cool on the pan briefly. This helps the cookies finish setting without over-baking in the oven.
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Get the Recipe:
Chewy Chocolate Pecan Cookies
These chewy chocolate pecan cookies are packed with chocolate chips and crunchy pecans, with a rich, brownie-inspired flavor and soft, satisfying texture. An easy, chocolate-loaded cookie that’s sure to disappear quickly.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (150 g) unsalted butter, softened
- 1 ½ cups (300 g) firmly packed light brown sugar
- 1 tablespoon (15 ml) water
- 1 teaspoon extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans
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Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, water, and vanilla until fluffy. Add the eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low and gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips and pecans.
- Refrigerate the dough for about 30 minutes.
- Preheat oven to 375° (190°C). Line baking sheets with parchment paper or silicone liners.
- Drop dough by tablespoonfuls onto prepared pans. Bake one pan at a time for 10-12 minutes, or until cookies are set but with soft centers.
- Cool on the pans for a few minutes. Then, transfer to wire racks to cool completely.
Notes
- Recipe adapted from Southern Living.
- Chill the dough for best results. A short chill helps control spreading and improves the cookies’ texture.
- Don’t over-bake. The centers should still look slightly soft when you remove the cookies from the oven. They’ll continue to set as they cool.
- Toast the pecans (optional). For deeper flavor, lightly toast the pecans before adding them to the dough.
- Use a cookie scoop for even baking. Portioning the dough evenly helps the cookies bake at the same rate.
- Storage. Store in an airtight container at room temperature for up to 4 days.
- Freezing. The dough can be scooped and frozen for up to 2 months. Bake from frozen, adding an extra minute or two to the baking time.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
8 Comments on “Chewy Chocolate Pecan Cookies”
Oh my… these look and sound delish! Can’t wait to try this recipe out!
Wow! these look so delicious! and so naughty!
Oh my goodness, PERFECTION! Excellent mix of cookie and brownie! Thanks for the recipe.
I love nuts in my cookies, too, and I also refrigerate the dough before I bake them. 🙂 Your cookies look very appetizing!
O.M.G. AMAZING!!!!!! Didn’t have the chocolate chunks but it didn’t make a difference these things DISAPPEARED!
That’s great to hear, Drew!
Amazing! I used half ww flour and white flour, half dark sugar and coconut sugar, half dark chocolate chips and half peanut butter chips. Turned out excellent.
I’m glad you liked them, Carrie!