This easy Pecan Chocolate Chip Cookies recipe yields a chewy center and crispy edges. Whipped up in under an hour makes these ideal for any occasion.
The chocolate chips or chocolate chunks pair beautifully with the pecans making for cookies that feel made for those days where it's cold out and the fact the dough comes together quickly means they're perfect to whip up for lunch boxes or for a quick pick-me-up!
Why you'll love these
Skip the chilling time and get right into making the dough. Gather flour, sugar, eggs, butter, and your choice of chocolate chunks or chips. As the cookies bake, their golden-brown exteriors form and reveal a soft and chewy center. The edges are slightly crisp while the center stays pleasantly soft and chewy. So go ahead, make a batch of these delightful treats and enjoy the pure bliss of freshly baked cookies in just an hour.
Crunchy and chocolatey
Combining pecans with chocolate creates cookies that are perfect as a mid-day snack, quick dessert, or homemade gift for loved ones. The pecans' natural sweetness complements the decadent richness of the chocolate for a cookie perfect for Fall.
Egg yolk in the dough
The egg yolk fat combines with the butter to give our cookies a rich flavor that wouldn't be the same without it.
Ingredients and substitutions for Pecan Chocolate Chip Cookies
- Butter: Room temperature unsalted butter was used because it helping to control the amount of salt in our cookies. Replacing with salted butter also works, however, it is recommended to avoid adding extra salt.
- Brown sugar: Light brown sugar is best, though can replaced in equal measure with dark brown sugar or use half and half. As a result of using brown sugar our cookies are chewy but still have a nice crispy edge, so substituting completely with superfine or caster sugar would result in firmer and sweeter cookies.
- Golden syrup: The syrup helps to make our cookies chewy and adding a depth of flavor, you substitute in equal measure with maple syrup or honey.
- Eggs: Because eggs help bind, raise and give depth, we use an additional egg yolk which adds a lux to these cookies. We want to ensure they are both room temperature to correctly bind with your cookie dough ingredients and make our dough creamy.
- Flour: Plain or all purpose flour results in a nice light crumb in our cookies.
- Baking soda: This helps our cookies rise thanks to the brown sugar which baking soda needs to be activated.
- Chocolate: 56% dark chocolate block was used because it is less sweet and higher quality than baking chocolate.
- Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor with the chocolate. Walnuts would be a good substitute in equal measure.
See recipe card for quantities.
How to make Pecan Chocolate Chip Cookies:
Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.
Place your butter, golden syrup and light brown sugar in a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
Add in the egg and egg yolk and beat until combined and fluffy, approximately 2 minutes.
Add your flour and baking soda and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
Toss in the pecans and half the chocolate. Stirring to combine until they are evenly mixed through your cookie dough.
Remove and scoop up a portion, topping the top of your cookie dough into equal balls and place onto your baking tray, finishing by sprinkling over a little sea salt.
Bake for 12 minutes or until golden on the edges.
Remove and allow to cool on the baking tray for a couple minutes before placing on a cooling tray.
Serve alongside your favorite hot beverage.
Equipment needed to make this
Mixing bowl: A medium mixing bowl works perfectly to make the cookie dough.
Hand or stand mixer: For the best cookie dough, using a hand or stand mixer is easiest.
Scoop: The scoop used here is 5 centimeters or 1.57 inches in diameter.
Greaseproof paper: Helps our cookies slide right off the tray.
Baking tray: A nice flat baking tray does the trick.
FAQ's for the best Pecan Chocolate Chip Cookies
What is a good substitute for golden syrup?
Honey or corn fructose syrup are both equally as thick in consistency as golden syrup, though all three have a slightly different flavor which means the cookies would taste richer with honey and sweeter with corn fructose syrup.
More cookie recipes you’ll enjoyPrint
Quick and easy no chill pecan chocolate chip cookies will give you a batch of cookies in no time.
110 grams / 3.9 ounces butter, room temperature
175 grams / ¾ cup light brown sugar
40 grams / 2 tablespoons golden syrup
20 grams / 1 egg yolk
55 grams / 1 large egg
190 grams / 1 cup + 3 ½ tablespoons plain flour
3 grams / ½ teaspoon baking soda
75 grams / 2.65 ounces chocolate, roughly chopped or chocolate chips
65 grams / ½ cup pecans roughly chopped
1 teaspoon sea salt
- Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.
- Place your butter, golden syrup and light brown sugar in a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg and egg yolk and beat until combined and fluffy, approximately 2 minutes.
- Add your flour and baking soda and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
- Toss in the pecans and half the chocolate and stir to combine until they are scattered throughout your cookie dough.
- Remove and scoop up a portion, topping the top of your cookie dough into equal balls and place onto your baking tray, finishing by sprinkling over a little sea salt.
- Bake for 12 minutes or until golden on the edges.
- Remove and allow to cool on the baking tray for a couple minutes before placing on a cooling tray.
- Serve alongside your favorite hot beverage.
Recipe by Roamingtaste
- Serving Size: 1 cookie
- Calories: 216 calories per serve
Keywords: pecan recipe, chocolate chunk cookie, extra egg yolk recipe