Irresistibly soft and chewy, these Chocolate Chunk Pecan Cookies are loaded with caramel-like browned butter, rich dark chocolate chunks, and toasted, nutty pecans. Baked until golden and finished with a sprinkle of flaky salt, they strike the perfect balance of sweet and savory. Cozy, indulgent, and utterly delicious, these cookies are sure to become a family favorite.
Why I Love This
- Deliciously Chewy: These Chocolate Chunk Pecan Cookies have a crisp exterior and a tender, caramel like interior that remains soft and delicate, just as a cookie should.
- Balanced Sweetness: The cookie dough is infused with rich browned butter and warm brown sugar for a silky sweetness. Dark chocolate chunks, roasted pecans, and a touch of flaky salt bring every bite into perfect harmony.
- Cozy Cozy: Buttery soft, a touch of cinnamon, crispy pecans and melted chocolate - these are the perfect treat to cozy up to on a cool summer evening or chili winter weekend.
For another sweet treat try my Oatmeal Cherry Cookies or for a decedent chocolate lovers dessert try this Hot Fudge Pudding Cake.
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Ingredients
- Unsalted Butter - browning the butter brings savory caramel like flavors and using unsalted butter keeps the flavors in check.
- Brown Sugar - the majority of the sugar in these cookies is brown keeping them soft, chewy and warm in flavors.
- Granulated Sugar - adds more sweetness to the cookie.
- Eggs - a binding and rising agent.
- Egg Yolk - an extra egg yolk keeps the cookies chewy and soft.
- Molasses - brings color, richness and flavor.
- Vanilla - a splash of vanilla enhances the sweetness, adds warmth, and brings out the rich flavors of the butter, chocolate, and pecans.
- All Purpose Flour - the main base for the cookie. You can also use 1-to-1 gluten free flour.
- Cornstarch - this is the hidden secret (or one of them) to keeping these chocolate chunk pecan cookies soft and tender for so long.
- Baking Soda - the primary rising agent.
- Cinnamon - just a touch is all that is needed for enhanced flavor and warmth.
- Salt - for flavor and to help with the rise.
- Pecans - toasting the pecans deepens the earthy tones and crisps them perfectly.
- Dark Chocolate Chunks - the slight bitterness of the dark chocolate balances the sweet batter perfectly but you can use semi-sweet chips if that's what you have on hand.
See recipe card for quantities.
Instructions
Step 1: In a skillet or saucepan over medium heat, brown the butter, stirring occasionally until it turns golden with browned bits on the bottom and a rich, caramel-like aroma. Set aside to cool.
Step 2: Spread the chopped pecans on a parchment-lined baking sheet. Toast under the broiler for about 3 minutes, watching closely-they burn quickly! They should be lightly browned and fragrant. Set aside to cool.
Step 3: In a stand mixer, combine the browned butter (it's fine if still warm) with the sugars. Beat in the eggs and egg yolk one at a time, then mix in the vanilla and molasses.
Step 4: Add the dry ingredients and mix just until combined. Stir in the toasted pecans and chocolate chunks until evenly distributed. Cover and chill the dough for 1 hour.
Step 5: Scoop about 2 tablespoons of dough with a trigger ice cream scoop or spoon. Roll into balls if needed and place on a parchment-lined baking sheet, about 2 inches apart.
Step 6: Bake at 350°F for 10-12 minutes, until golden around the edges. The centers will look soft-this is perfect. Do not overbake.
Step 7: While warm, sprinkle with coarse or flaky salt. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!
Hint: To keep your Chocolate Chunk Pecan Cookies from spreading too much, chill them on the baking sheet for 10 minutes before baking. This helps them hold their shape and stay perfectly soft and chewy.
Substitutions
- Gluten Free - substitute the flour for 1-to-1 gluten free flour like Bob's Red Mill.
- Dairy Free - use your favorite unsalted, dairy free "butter" and dairy free chocolate chips.
- Nut Free - omit the nuts for allergies or try walnuts if pecans are an issue.
Variations
- Double Chocolate - replace ½ cup of flour with unsweetened cocoa powder for the chocolate lover in your family!
- Deluxe - decrease the flour by ¼ cup and add ½ cup of unsweetened shredded coconut.
- Butterscotch - try using butterscotch flavored chips instead of or in combination with the dark chocolate chunks.
For another delicious dessert try my Strawberry Rhubarb Crisp or my Plum Upside Down Cake.
Equipment
I like to use my raw cast iron skillet for browning the butter but this can make it difficult to see when it golden in color. Any skillet will work.
Using a stand mixer is very helpful but this can be done by hand successfully as well.
Storage
The first few days: You can store these Chocolate Chunk Pecan Cookies on the counter in an airtight container or bag for 4 days.
Freezing: These cookies freeze amazingly well and I would recommend freezing some the day they are made if you are not going to eat them all within a few days. Freezing them sooner means they will taster fresher once thawed. Simply freeze the cookies in an airtight container or bag for up to 3 months.
Reheating: To thaw the cookies, simply leave them on the counter in their container or bag until thawed. Enjoy!
Top Tip
Make the dough ahead of time to make a sweet treat in a matter of minutes. The dough can be chilled for up to 48 hours before baking. You can also freeze scooped cookie dough balls and bake straight from frozen-just add 1-2 extra minutes to the bake time.
FAQ
Browning the butter adds a rich, caramel-like flavor that makes these cookies extra special. If you're short on time, you can use regular melted butter, but the flavor won't be as deep.
Chill the dough before baking, avoid overmixing, and pull the cookies from the oven when the edges are golden but the centers still look slightly soft.
Absolutely! Chopped chocolate chunks melt into bigger, gooier pockets, but chocolate chips will work just fine.
Yes. Walnuts, hazelnuts, or almonds are great swaps. For a nut-free version, simply leave them out-the cookies will still be delicious.
A touch of flaky salt balances the sweetness and makes the chocolate flavors pop-it's optional but highly recommended!
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Chocolate Chunk Pecan Cookies
- Total Time: 1 hour 30 minutes
- Yield: 2 ½ dozen 1x
Description
Irresistibly soft and chewy, these Chocolate Chunk Pecan Cookies are loaded with caramel-like browned butter, rich dark chocolate chunks, and toasted, nutty pecans. Baked until golden and finished with a sprinkle of flaky salt, they strike the perfect balance of sweet and savory. Cozy, indulgent, and utterly delicious, these cookies are sure to become a family favorite.
Ingredients
1 cup (8 ounces) unsalted butter
1 cup (118 grams) pecans chopped
1 cup (320 grams) brown sugar lightly packed
½ cup (115 grams) granulated sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
1 tablespoon molasses
2 ¼ cups (320 grams) flour
1 teaspoon baking soda
2 teaspoons (6 grams) cornstarch
¾ teaspoon salt
½ teaspoon cinnamon
1 cup (160 grams) dark chocolate chunks*
Coarse or flaky salt for topping*
Instructions
- In a skillet or saucepan over medium heat, brown the butter, stirring occasionally until it turns golden with browned bits on the bottom and a rich, caramel-like aroma. Set aside to cool.
- Spread the chopped pecans on a parchment-lined baking sheet. Toast under the broiler for about 3 minutes, watching closely-they burn quickly! They should be lightly browned and fragrant. Set aside to cool.
- In a stand mixer, combine the browned butter (it's fine if still warm) with the sugars. Beat in the eggs and egg yolk one at a time, then mix in the vanilla and molasses.
- Add the dry ingredients and mix just until combined. Stir in the toasted pecans and chocolate chunks until evenly distributed. Cover and chill the dough for 1 hour.
- Scoop about 2 tablespoons of dough with a trigger ice cream scoop or spoon. Roll into balls if needed and place on a parchment-lined baking sheet, about 2 inches apart.
- Bake at 350°F for 10-12 minutes, until golden around the edges. The centers will look soft-this is perfect. Do not overbake.
- While warm, sprinkle with coarse or flaky salt. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
You can use regular chocolate chips or dark chocolate chips instead of chunks.
Sprinkling the cookies with salt is optional but balances the sweetness and makes the chocolate flavors pop.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Manga says
These were perfect! The combo of pecans, chocolate, and cinnamon was yummy and something I had not tried before! This will have a permanent spot in our rotation, thanks for the recipe!
Jenice says
Thank you so much Manga! I'm so glad that you enjoyed them and that it was something new and fun for you!
Jenice Wallace says
I love how perfectly chewy and soft these cookies are - and they stay that way! The browned butter makes the flavor so caramel while the dark chocolate and pecans bring earthy tones and the salty twist on top makes for the perfect blend. You won't be able to eat just one.