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Chewy Pecan Chocolate Chip Cookies

By // (Updated Nov 22, 2025) // Leave a Comment

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These Pecan Chocolate Chip Cookies are thick, chewy, and loaded with toasty, nutty flavor. Browned butter adds a rich caramel-like depth, molasses boosts the warm flavor, and plenty of chocolate chunks melt into gooey pockets in every bite. With toasted pecans folded in for crunch, these bakery-style cookies are the ultimate balance of gooey centers and crisp golden edges.

A plate of freshly baked cookies with chocolate chips and pecans sits on a white cloth, with a few chocolate chips scattered nearby. The cookies appear thick, golden brown, and soft.

There's nothing better than a freshly baked chocolate chip cookie - especially when they're made with toasted pecans. If you love classic Cookie Recipes, I have plenty to try. And if you want another recipe with brown butter and nuts, don't miss my Brown Butter Pecan Blondies for a chewy, nutty bar dessert.

A hand holds up a chocolate chip cookie with visible chocolate chunks and a slightly crumbly texture against a light background.

What Goes Into These Cookies?

  • Brown butter - intensifies the nutty, caramel flavor and gives the cookies a richer depth.
  • Molasses - deepens the brown sugar flavor and makes the cookies chewier.
  • Toasted pecans - add crunch and enhance the nutty notes that pair perfectly with the brown butter.
  • Additional egg yolk - provides extra fat and richness, which helps create cookies that are thick, chewy, and soft in the centers.
  • Baking soda + baking powder - work together to give balance: the soda encourages spreading and browning, while the powder adds lift, creating cookies with golden edges and slightly puffed centers.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

From Dough to Golden Bites

A metal mixing bowl with cubed butter inside, as melted brown butter is being poured into it from a pan above. A striped kitchen towel is partially visible on the right.
Brown butter poured into cubed butter.
A metal mixing bowl contains melted butter, with a few unmelted chunks of butter. A white and orange striped kitchen towel is partially visible beside the bowl.
Let the butters melt together.
A metal mixing bowl containing brown sugar, granulated sugar, vanilla extract, molasses, and melted butter, placed on a light surface next to a white kitchen towel with orange stripes.
Add the brown sugar, white sugar, vanilla and molasses and mix to combine.
A metal mixing bowl with brown sugar mixture and two cracked eggs inside, resting on a white marble surface with a striped kitchen towel nearby.
Stir in egg and egg yolk.
A metal mixing bowl containing a smooth, brown batter sits on a light marble surface next to a white kitchen towel with thin orange and gray stripes.
Wet ingredients mixed together.
A metal mixing bowl containing a light brown, slightly bubbly batter sits on a marble surface next to a white kitchen towel with orange and gray stripes.
Mixture will be much lighter after mixing.
A glass bowl filled with dry ingredients and a metal whisk sits on a light surface next to a white kitchen towel with colorful stripes.
Dry ingredients whisked together.
A metal mixing bowl containing partially mixed cookie dough sits on a light countertop, with a white and orange striped kitchen towel partially visible beside it.
Dry ingredients mixed into wet ingredients.
A metal mixing bowl with chopped chocolate, chocolate chips, and chopped pecans on top of a light brown batter, set on a light countertop beside a white and orange-striped kitchen towel.
Add chocolate chips and chopped pecans.
A metal mixing bowl filled with chunky cookie dough containing chocolate chips and nuts sits on a light surface next to a white and orange striped dish towel.
Mix until just combined. Use a rubber spatula to get to the bottom of the bowl.
A baking sheet with balls of chocolate chip pecan cookie dough, covered with plastic wrap, sits on a light marble countertop.
Scoop the dough and then wrap to chill in the refrigerator.
A baking sheet with a silicone mat holds eight evenly spaced balls of pecan chocolate chip cookie dough, each topped with chocolate chips and nuts, ready to be baked.
When ready place on a baking sheet at least 2 inches apart and bake.
A close-up of a pecan chocolate chip cookie on a white surface, surrounded by chocolate chips and parts of other cookies.

Check out this post on my Cookie Baking Tips

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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A plate of freshly baked pecan chocolate chip cookies with visible chocolate chips and pecan halves on top, arranged on a speckled ceramic plate on a cloth napkin.

Chewy Pecan Chocolate Chip Cookies

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Print Recipe

These Pecan Chocolate Chip Cookies are thick, chewy, and loaded with toasty nutty flavor. Browned butter adds a rich caramel-like depth, molasses boosts the warm flavor, and plenty of chocolate chunks melt into gooey pockets in every bite. With toasted pecans folded in for crunch, these bakery-style cookies are the ultimate balance of gooey centers and crisp golden edges.

  • Total Time: 30 minutes
  • Yield: 25 Cookies 1x

Ingredients

Units Scale
  • 8oz (1 Cup) Salted Butter, divided
  • 100 grams (½ Cup) Granulated Sugar
  • 200 grams (1 Cup) Dark Brown Sugar
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Teaspoons Molasses
  • 1 Large Egg + 1 Large Egg Yolk, at room temperature
  • 292 grams (2 ⅓ Cup) All-Purpose Flour/ Plain Flour
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 213 grams ( 1 ¼ Cup) Chocolate Chips or Chunks
  • 1 cup Toasted Pecans, roughly chopped

Instructions

  1. To brown, the butter cook 6oz (12 tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process, check out this post on how to brown butter. 
  2. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter, diced into small pieces. Mix until completely dissolved in the brown butter.
  3. Add in the brown sugar, granulated sugar, vanilla extract, and molasses, and stir to combine. Add in the whole egg and egg yolk until combined for about 30 seconds. At this point, you will have a pretty dark brown color. Let the batter rest for 30 seconds, then mix for another minute and a half to two minutes until you achieve a much lighter color. You will end up with a much lighter and thicker batter. 
  4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together and set aside. 
  5. Mix in the flour mixture until fully combined. Fold in chocolate chips and pecans. Scoop the dough into balls. I like to use a medium-sized cookie scoop for about 2 and a ½ tablespoons of dough per cookie, and place them on a piece of parchment paper or Silpat liner, then cover in plastic wrap and chill in the refrigerator for 2 hours. When ready to bake, turn the oven on to 375F/1 C and place 6 cookies spread apart on a silicone-lined or parchment paper baking sheet. 
  6. Bake for 10-12 minutes or until golden brown but still look a bit undercooked. Then let cool on the tray for 5 minutes, sitting on top of a wire rack, then transfer the cookies directly onto the wire rack to cool completely. Store in an airtight container for up to 5 days.
  • Author: Elizabeth Waterson
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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