Chocolate Pecan Chunky Cookies

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If you love thick, chewy cookies loaded with rich chocolate and crunchy pecans, these Chocolate Pecan Chunky Cookies are about to become your new favorite! They have beautiful golden edges, a soft center, and plenty of delicious chocolate in every bite. Whether you’re baking them for holidays, sharing with friends, or simply treating yourself, these chunky cookies are always a good idea!

Why You’ll Love This Recipe

• Thick and chunky: Big bakery-style cookies with soft, chewy centers. Also try Chocolate Chip or Almond Chunky Cookies.
• Loaded with chocolate: Every cookie is packed with chocolate chunks.
• Easy to make: No special equipment or complicated techniques required.
• Make-ahead friendly: Chill cookies and bake fresh cookies whenever you like. Try also Viral Fruit Desserts.

Ingredients

• Butter: Unsalted butter at room temperature.
• Sugar: White granulated and brown sugar.
• Flour: All-purpose flour.
• Egg: Large egg at room temperature.
• Baking soda, baking powder, and salt: Baking essential ingredients.
• Pecans: Use toasted pecans for richer flavor.
• Chocolate: Chocolate chips or chunks of chocolate bars.

How to Make Chocolate Pecan Chunky Cookies

In the mixing bowl, add butter and both sugars. Beat on low speed until fully combined. Add the egg and beat again. Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift into a separate mixing bowl. Using a spatula, mix the batter. Then add chopped pecans and chocolate chips and mix again until all are combined. Using an ice cream scoop and a digital kitchen scale, if necessary, divide the batter into eight parts. These are chunky cookies, and they need to be big. Do not make the cookies smaller. Form balls from each part of the batter with your hands. Place the cookie balls on the baking sheet and cover them with plastic wrap. Refrigerate the cookie balls for 1-2 hours or overnight. You can also freeze the cookies for a few months in an airtight container.

Bake cookies at 365^oF (185^oC) in a convection oven for 18-20 minutes. Bake in a regular oven on the “bake” setting at 350^oF (175^oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready by inserting a toothpick in the center, if necessary. Cookies need to be light brown on top. After baking cookies, remove them to the wire rack and let them cool to room temperature. You can also decorate them with melted chocolate and pecans.

Tips for Perfect Chunky Cookies

• Use room-temperature butter for easier mixing.
• Toast the pecans before adding them to the dough for deeper flavor.
• Use chopped chocolate bars instead of chocolate chips for beautiful melted chocolate pools.
• Do not skip chilling cookies before baking. This is important for thick cookies.
• Slightly underbake the cookies for soft, chewy centers.
• For a bakery-style presentation, press extra chocolate chunks and pecans into the cookies immediately after baking.

Variations

• Chocolate Pecan Sea Salt Cookies: Sprinkle flaky sea salt over cookies as soon as they come out of the oven.
• Brown Butter Pecan Cookies: Brown the butter and cool until solid but still soft before using.
• Chocolate Pecan Christmas Cookies: Add a little cinnamon and decorate with Christmas sprinkles.
• Milk Chocolate Pecan Cookies: Use only milk chocolate chunks for sweeter cookies.

How to Store Chocolate Pecan Cookies

Store cooled cookies in an airtight container at room temperature for up to 4–5 days.

You can also freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

For freshly baked cookies anytime, freeze the shaped cookie dough balls in an airtight container for up to 2–3 months. Bake from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes! You can prepare the dough up to 48 hours in advance and keep it refrigerated until ready to bake.

Why are my cookies spreading too much?

The butter may have been too warm, or the dough wasn’t chilled long enough. Make sure to chill the dough for at least one hour.

Can I use chocolate chips instead of chocolate chunks?

Absolutely! Chocolate chips work perfectly, but chopped chocolate creates larger melted chocolate pockets.

Can I skip toasting the pecans?

You can, but toasting brings out their natural flavor and makes the cookies taste even better.

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