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+ servings
a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.
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5 from 22 votes

Chocolate Chip Pecan Cookies

Chocolate chip pecan cookies are a cozy twist on classic chocolate chip cookies! They are packed with cinnamon-roasted pecans, molasses, and plenty of chocolate chips. These bakery-worthy cookies have a rich buttery flavor and are perfect for any occasion!

Ingredients

Cinnamon Roasted Pecans

  • 1 cup pecan halves
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon + 1 tsp granulated sugar
  • 1 ½ teaspoon ground cinnamon
  • Pinch fine sea salt

Chocolate Chip Cookie Dough

  • 11 tablespoons unsalted butter
  • ½ cup + 2 tablespoon light brown sugar packed
  • cup granulated sugar
  • 1 whole egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all-purpose flour *see notes below for measuring*
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • cup chopped cinnamon roasted pecans from recipe above
  • ¼ cup semi-sweet mini chocolate chips
  • ¼ cup semi-sweet chocolate chips
  • flaky sea salt for the tops

Instructions

  • Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
  • Toss the pecans, butter, sugar, cinnamon, and salt together. Bake the pecans on a lined baking sheet for 12-15 minutes. Set aside to cool, then chop the pecans for the cookie dough (reserve some whole pieces for the tops of the cookies).
  • Melt the butter in a glass microwave-safe dish until just melted (it should be melted but not hot, if it feels warm let it cool briefly). Then whisk in the brown sugar and granulated sugar.
  • Whisk in the egg, egg yolk, vanilla, and molasses until combined. The mixture should feel and look thicker when it is thoroughly combined.
  • Fold in the dry ingredients until almost combined. Then fold in the chocolate chips and chopped pecans. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
  • Use a large 3-tablepoon cookie scoop to scoop the dough onto the second prepared baking sheet. Freeze the cookie dough balls for at least 3-4 hours, overnight will give the best flavor.
  • Preheat the oven to 350 F/180 C. Bake 6-8 frozen cookies spaced at least 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the middle is still pale and underbaked (but not wet).
  • Pull the tray out of the oven and press more chocolate chips, whole pecans, and a sprinkle of flaky sea salt on top. Let the tray cool on a wire cooling rack for at least 10 minutes, then transfer them to the wire rack to cool completely.
  • Store leftover chocolate chip pecan cookies in an airtight container at room temperature for 2-3 days. You can store the frozen cookie dough balls in the freezer in an airtight container or freezer bag for up to 3 months!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Scoot the cookies after baking. Use a large round cutter or cup to scoot the edges in to make them perfectly round! This must be done right when you pull them out of the oven before they have time to set.