These Chocolate Chunk Pecan Cookies are thick, chewy, and unapologetically jumbo: each one weighs in at 3.5 ounces (100 grams). Brown butter adds depth, pecans bring crunch, and dark chocolate melts into every bite. Think bakery-style, but better, because you made them.
Why you should try this recipe
- Thick, gooey, and generous in all the right ways — These oversized, bakery-style cookies are loaded with pools of dark chocolate and buttery pecans. The centers stay soft and slightly underbaked, just how a proper cookie should be.
- Brown butter brings depth — A quick extra step that delivers big flavor. Browning the butter adds rich, nutty notes that elevate the whole experience. No extra ingredients, just another technique! Can’t get enough of brown butter? Try it in my Spinach Ricotta Gnudi With Brown Butter And Sage.
- They always get asked about — Whether served warm from the oven or packed up to share, these cookies are guaranteed to impress. And if you’re craving more chocolate, try my Chocolate Loaf Cake with Rocher Glaze.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Dark chocolate — This recipe calls for chopped chocolate bars instead of chips to create those irresistible puddles of melted chocolate throughout the cookie. I prefer bittersweet chocolate around 70% cacao for a bold, slightly bitter edge, but semisweet (60%) works beautifully, too. Choose a chocolate you love—this recipe welcomes your favorites. Chocolate chunk addict? Try my Cherry Chocolate Brownies.
- Pecans — Raw, untoasted pecans are best here. They gently toast as the cookies bake, adding buttery crunch and a deep nuttiness that pairs beautifully with dark chocolate. Have extras? Use them in my Pecan Upside-Down Cake for another rich, pecan-driven dessert.
- Unsalted butter — Go for European-style or cultured butter if you can. It’s higher in butterfat, which means better browning and a richer, more complex flavor. Just a little upgrade, but one that truly pays off.
- Cane sugar — Adds a gentle toffee-like sweetness that complements the brown butter and chocolate. For similar depth, you can swap in half brown sugar and half granulated sugar. Left with a bit of cane sugar? Try it in my Rustic Rhubarb Galette or this cozy French Grated Apple Cake.
- Baking soda + baking powder — This combo gives the cookies their height and soft centers, with golden, slightly crisp edges. It’s the balance that makes them feel like they came straight from a bakery.
- Salt — Is the best flavor enhancer in pastry! I love using “fleur de sel” for its delicate texture and clean finish, but fine sea salt works perfectly, too.
Love chocolate? Check out my Mini Chocolate Lava Cakes (In Muffin Tin)!
How to make Chocolate Chunk Pecan Cookies?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Chop the chocolate and pecans — Using a large kitchen knife, chop the dark chocolate (Image 1) and pecans (Image 2) into bite-sized pieces. You’re aiming for texture here: chunky pecans and generous shards of chocolate that will melt into puddles.
Step 2. Brown the butter — In a light-colored saucepan, melt the butter over medium heat (Image 3). Stir constantly with a spatula until it turns golden (Image 4) and smells nutty (this takes about 7–8 minutes). As soon as you see browned specks forming on the bottom, take it off the heat and pour into a large mixing bowl (or the bowl of a stand mixer) to cool slightly (Image 5).
Step 3. Mix the dough base — Add sugar to the browned butter. Stir with a whisk or mix on low with the paddle attachment of your stand mixer for about 1 minute. Add the eggs and vanilla extract, then mix for another 30 seconds until smooth and glossy (Image 6).
Step 4. Add dry ingredients — If using a whisk, switch to a wooden spoon. Stir in the flour, baking soda, baking powder, and sal (Image 7). Mix until combined. The dough will be thick—that’s what you want (Image 8).
Step 5. Fold in the chocolate and pecans — Add the chopped chocolate and pecans (Image 9). Mix until evenly distributed (Image 10). NB: you’ll need a bit of elbow grease if mixing by hand!
Step 6. Shape and chill — Scoop and roll the dough into 3.5-ounce (100 g) balls (Image 11)—yes, these are jumbo cookies)! Place them on a parchment-lined tray that fits in your fridge. Chill for at least 1 hour or up to overnight (Image 12).
Step 7. Bake and cool — Preheat the oven to 400°F (200°C), fan on. Place the chilled dough balls on a parchment-lined baking sheet, leaving room to spread (Image 13). Bake for 12-13 minutes, until golden and just set around the edges. The centers will look soft and undercooked: this is what you want. Let cool on the tray for 5 minutes, then transfer to a cooling rack (Image 14). Best enjoyed warm!
Nim Keys – Useful Chocolate Chunk Pecan Cookies Tips
- Don’t skip the browning step — It’s one extra pan and five minutes of stirring, but brown butter transforms the dough, adding unmatched depth and richness.
- Use a light-colored pan to brown the butter — Stainless steel or another light-bottomed pan helps you see exactly when the milk solids turn golden, so you get that deep, nutty flavor without risking burnt butter.
- Remove browned butter promptly — Once the specks at the bottom turn golden, take the pan off the heat and pour the butter into a mixing bowl immediately. Leave it too long, and it’ll tip from toasty to bitter.
- Slightly underbake for gooey centers — These cookies should be just set on the edges but still soft in the middle. That underdone texture is what gives them their bakery-style magic.
- Let them rest before moving — Straight out of the oven, the cookies will be very soft. Let them sit on the tray for 5 minutes before transferring to a wire rack to firm up just enough.
- Best served warm — These cookies shine when eaten fresh or gently reheated. Pop them in a 400°F (200°C) oven for 3–4 minutes before serving to bring the chocolate puddles back to life.
Recipe FAQs
Both have their place, but for these jumbo bakery-style cookies, chocolate chunks win. They melt more freely, creating generous pockets of chocolate throughout. Chips, on the other hand, are designed to hold their shape, thanks to stabilizers. If you prefer chips or that’s what you have on hand, go ahead—they’ll still be delicious. But when you want drama and gooey melt, chunks are the way to go.
No need. The pecans will gently toast in the oven as the cookies bake, giving you the perfect nutty flavor and crunch. Toasting them beforehand, especially in a high-heat bake like this, risks overdoing it—burnt nuts can turn bitter, especially on the cookie’s surface.
Absolutely. Shape the dough into balls as directed in the recipe, chill them in the fridge for about 15 minutes to firm up, and transfer to a freezer-safe bag. They’ll keep beautifully for up to 3 months. When you’re ready to bake, place the frozen dough balls on a parchment-lined tray and bake at 400°F (200°C) for 12-13 minutes. No thawing needed—just straight from freezer to oven.
While I haven’t tested it myself, you should be able to substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might vary slightly, but the flavor will still shine. For a gluten-free dessert pairing, try my French Rice Pudding “Riz au Lait”: creamy, comforting, and naturally gluten-free.
If you tried these Brown Butter Chocolate Chunk Pecan Cookies or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Brown Butter Chocolate Chunk Pecan Cookies (Bakery Style)
PRINT SAVEINGREDIENTS
- 300 g (10.5 ounces) bittersweet or semisweet dark chocolate bar (respectively 70% or 60% cacao content)
- 200 g (1 ¼ cup) raw pecans
- 220 g (1 cup) unsalted cultured butter (also called European-style butter)
- 270 g (1 ⅓ cup) cane sugar (or half granulated sugar + half brown sugar)
- 2 teaspoons pure vanilla extract
- 2 free-range eggs
- 375 g (3 cups) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) fleur de sel (or fine sea salt)
INSTRUCTIONS
- Chop the chocolate and pecans — Use a large knife to cut the dark chocolate and pecans into bite-sized pieces. Aim for generous shards of chocolate and chunky nuts—this gives the cookies their signature texture and gooey melt.
- Brown the butter — In a light-colored saucepan, melt the butter over medium heat, stirring constantly. After about 7–8 minutes, it should turn golden and smell nutty. Once you see browned specks on the bottom, immediately pour it into a large mixing bowl (or stand mixer bowl) to cool slightly.
- Mix the dough base — Add the cane sugar and granulated sugar to the warm browned butter. Stir with a whisk or use the paddle attachment of your mixer on low for about 1 minute. Add the eggs and vanilla extract and mix again for about 30 seconds until smooth and glossy.
- Add dry ingredients — Switch to a wooden spoon if mixing by hand. Stir in the flour, baking soda, baking powder, and salt. Mix just until the dough comes together—it should be thick and sturdy.
- Fold in the chocolate and pecans — Add the chopped chocolate and pecans. Mix until they’re evenly distributed. This dough is dense, so don’t be afraid to use a little elbow grease!
- Shape and chill — Scoop and roll the dough into 3.5-ounce (100 g) balls. Place on a parchment-lined tray that fits in your fridge, and chill for at least 1 hour or up to overnight.
- Bake and cool — Preheat the oven to 400°F (200°C), fan on. Arrange the chilled cookie dough balls on a parchment-lined baking sheet, leaving space for spreading. Bake for 12–13 minutes, until golden and just set around the edges. The centers will look soft and underbaked: this is exactly what you want. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
- Serve warm — These cookies are at their best slightly warm, when the chocolate puddles are still melty and the edges are perfectly crisp.
NOTES
- Don’t skip the browning step — It’s one extra pan and five minutes of stirring, but brown butter transforms the dough, adding unmatched depth and richness.
- Use a light-colored pan to brown the butter — Stainless steel or another light-bottomed pan helps you see exactly when the milk solids turn golden, so you get that deep, nutty flavor without risking burnt butter.
- Remove browned butter promptly — Once the specks at the bottom turn golden, take the pan off the heat and pour the butter into a mixing bowl immediately. Leave it too long, and it’ll tip from toasty to bitter.
- Slightly underbake for gooey centers — These cookies should be just set on the edges but still soft in the middle. That underdone texture is what gives them their bakery-style magic.
- Let them rest before moving — Straight out of the oven, the cookies will be very soft. Let them sit on the tray for 5 minutes before transferring to a wire rack to firm up just enough.
- Best served warm — These cookies shine when eaten fresh or gently reheated. Pop them in a 400°F (200°C) oven for 3–4 minutes before serving to bring the chocolate puddles back to life.
Honestly, these are some of the best cookies I’ve ever made. So rich and gooey, I’ll be making them again for sure.
Oooh THANK YOU so much for this lovely comment, Sybbie!
This recipe is so good it’s actually addictive !
Thanks Ella! I’m glad you enjoyed the recipe! 🙂
Just baked them. Oh my God! They are absolutely divine. Thanks Ninon.
Your comment made my day, Pierre! So happy they were a hit 🙂
OMG!! 🤤🤤🤤