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I have many chocolate chip cookie recipes on this blog, so believe me when I say these pecan chocolate chip cookies are one of my favorites!
These chocolate chip cookies have 2 types of chocolate and 2 types of sugar to really add that depth of flavor. They are soft and gooey with the crunch of pecans throughout.
Chocolate Chip Pecan Cookie Substitutions
I love these pecan chocolate chip cookies as is, but there are a few things you can easily swap out to make them a little easier or to change up the flavor.
- Sugar: This recipe calls for half light brown sugar and half granulated white sugar. If you don’t want to get both you can easily use all light brown sugar in the recipe.
- Chocolate: There are dark chocolate chips and chopped semi-sweet chocolate in this recipe. I love using some chips and some chopped chocolate to help give the cookies different chocolate textures. You can easily use all chopped chocolate or all chocolate chips if you prefer. You can also use all semi-sweet, dark chocolate, or even milk chocolate chips.
- Pecans: These cookies do well with pecans, but you could also use walnuts if you have them. Also, feel free to use fewer pecans than the recipe suggests if you don’t want the flavor to be as prominent.
How to Store Cookies and Cookie Dough
Once you have made the cookies, store them in an airtight container for up to 4 days. You can store them at room temperature.
For cookie dough, you can make it ahead of time and bake it later. Just ball them up into individual cookies and place them on a plate or baking sheet in the freezer for about 30 minutes or until slightly hardened. Then add them to a freezer bag or storage container and keep them in the freezer until you are ready to bake. They last in the freezer for about 1 month.
To bake cookies from frozen add an additional 3-4 minutes to the baking time. You could also let them slightly thaw before baking them but it is not necessary.
Common Questions
When do I know the cookies are ready to come out of the oven?
For the best results, you want to wait until the edge of your cookie is starting to slightly turn golden brown. To get soft chewy cookies, they may still look a little underdone in the center, but trust me, they will keep cooking when they are out of the oven. Once they cool they will be nice and soft in the center. I think having crispy edges and a chewy center makes for the perfect cookie.
How do I make the cookies thicker?
If you want to have thick chunky cookies there is an easy trick. Just make these cookies as written then before baking them, place them in the fridge to chill. You can place them right on the baking sheet. Then put the baking sheet in the fridge for 30 minutes to 1 hour to slightly harden. Then bake them as written. Chilling them first will help them hold their shape slightly and the butter won’t melt out of the cookies right away.
Can these be vegan?
Yes! You can easily make these vegan pecan chocolate chip cookies. Just swap out the butter for vegan butter. I personally love Miyokos or Melt vegan butter. Also, substitute the egg for a flax egg. (To make a flax egg, mix 1 tbsp of ground flaxseed with 2 + 1/2 tbsp of water and let it sit for 3 minutes).
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