If there’s one cookie recipe I trust completely, it’s this one. The base dough for these chocolate chip pecan cookies is the same recipe I’ve used religiously for over a decade, tested, tweaked, and perfected through countless batches in my own kitchen. It has never let me down, and it’s the foundation for some of my most-requested treats. This version, loaded with toasted pecans and rich dark chocolate, is one of my absolute favorites.

The edges bake up golden , the centers stay soft and chewy, and every bite delivers that buttery, nutty, melty-chocolate combination you’ll want to make again and again. Below, I’m sharing my best tips, easy substitutions, and storage instructions so yours turn out perfectly. Whether you’re baking for a holiday cookie exchange, a family gathering, or simply because you deserve a really good cookie, this is the recipe I reach for every time.

Why you'll love these chocolate pecan cookies

Crispy edges, soft and chewy centers. You get the best of both textures in every bite.
Deep, rich flavor. Dark chocolate balances the sweetness, while toasted pecans add a buttery crunch.
Bakery-style results at home. They bake up thick and golden, with melty pools of chocolate and a bit of salt on top.
Simple ingredients, no fancy equipment. Everything is pantry friendly, and you don’t need a stand mixer.
Make-ahead friendly. Freeze the dough and bake fresh cookies whenever a craving hits.

Key ingredients needed for this chocolate chip pecan cookies

For the full list of ingredients and quantities, scroll down to the recipe card.

How to make the best chocolate chip cookies with pecans

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place room tempterature butter into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine.
Add your flour, pudding mix, baking soda, corn starch, salt and mix on low until just combined.
Mix in dark chocolate and chopped pecans

Using a standad cookie scoop (2.5 tablespoon scoop) scoop the cookies onto your prepared baking sheet.
Place the cookies in the freezer for 15 minutes before baking.

Remove the cookies from the freezer and make sure they're about 2 inches apart from each other on the baking sheet. At this time, you can sprinkle them with a little sea salt if desired.

Bake them for about 14-15 mnutes.
Allow them to cool slightly before enjoying.

Top tips for the best chewy pecan chocolate chip cookies

Toast your pecans - Spread them on a baking sheet and toast at 350°F for 6 to 8 minutes, until fragrant. Toasting deepens the flavor and keeps the nuts crisp inside the soft cookie. Cool them completely before folding them in, or they’ll melt the chocolate.
Use room temperature butter, not melted or cold - Butter should be soft enough to press a finger into but still cool to the touch. If you’re browning it, let it cool and firm up a bit before mixing.
Measure flour correctly - Spoon flour into your measuring cup and level it off, or better yet, weigh it. Scooping straight from the bag packs in too much flour and leads to dry, cakey cookies.
Don’t overmix - Once the flour goes in, mix just until combined. Overmixing develops gluten and makes cookies tough.
Press extra chocolate and pecans on top - Right after baking, press a few chocolate chunks and pecan halves into the tops. It makes them photogenic, which matters for your blog photos.
Cool on the pan for 5 minutes - This lets the centers set up before you move them to a wire rack. Transferring too early can cause them to break.

Variations and substitutions for these chewy pecan chocolate chip cookies

Nuts

Walnuts, almonds, hazelnuts, or macadamia nuts in place of pecans
Skip the nuts entirely for a nut-free version
Use a mix of nuts for more texture

Chocolate

Semisweet or milk chocolate chips if you prefer sweeter cookies
Chopped dark chocolate bars instead of chips for bigger melty pools
White chocolate or a mix of dark and white chocolate
Peanut butter chips or toffee bits for a twist

Flour

Gluten-free 1:1 baking flour blend (let the dough rest 30 minutes for best texture)
Bread flour for extra chew

Butter and fat

Brown the butter for a nutty, toffee-like depth
Plant-based butter sticks for dairy-free (use dairy-free chocolate too)

Flavor add-ins

Espresso powder (1 teaspoon) to amplify the chocolate
Cinnamon or a pinch of cayenne for warmth
Orange zest for brightness
Rolled oats for an oatmeal-style version
Flaky sea salt on top (highly recommended)

Storage instructions for these dark chocolate pecan cookies

Baked cookies

Room temperature: Cool completely, then store in an airtight container for up to 5 days. Tuck a slice of bread or a piece of parchment between layers to keep them soft and prevent sticking.
Refrigerator: Not recommended, as it can dry them out, but it’s fine in very hot, humid weather. Bring to room temperature before serving.
Freezer: Freeze fully cooled cookies in a single layer on a baking sheet for about 1 hour, then transfer to a freezer-safe bag or container with parchment between layers. They keep for up to 3 months. Thaw at room temperature for 30 minutes, or warm in a 300°F oven for 5 minutes to refresh them.

Frozen raw cookie dough

Scoop first (best method): Portion the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid (about 1 hour). Transfer to a freezer bag or airtight container, press out the air, and label with the date. Keeps for up to 3 months.
Baking from frozen: No need to thaw. Bake on a parchment-lined sheet at the recipe’s temperature, adding 1 to 3 minutes to the bake time. Add a pinch of flaky salt before baking.
Dough log option: Shape the dough into a log, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Slice into rounds and bake directly from frozen, or let it soften slightly if it’s hard to slice.
Refrigerated dough: Dough can also be chilled in an airtight container for up to 72 hours, and many bakers find the flavor improves with a 24 to 48 hour rest.