Chocolate Chip Pecan Cookies (Thick and Gooey)

These bakery-style Chocolate Chip Pecan Cookies are a decadent treat! Thick and slightly underbaked like New York-style cookies, they’re made with brown butter, chopped pecans, and dark chocolate chunks that melt into perfection.

Why you should try this recipe

• The perfect recipe for bakery-style cookie fans – thick, gooey, very generously filled with puddles of dark chocolate, and loads of pecans. They are at their best when enjoyed slightly warm with a nice cup of coffee or tea.
• Flavored with brown butter for extra nuttiness and depth of flavor. Yes, this is an extra bit of work, but so worth it!
•  Indulgent and crowd-pleasing – these cookies will be a hit wherever you go! And if you need more than one indulgent chocolatey recipe, I’ve got you covered with my Chocolate Loaf Cake with Chocolate Almond Glaze, Dark Chocolate Sea Salt Lava Cakes, or Fudgy Cherry Brownies (with Fresh Cherries).

The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

• Bittersweet dark chocolate bar (with at least 60% cacao content) – I prefer big chocolate chunks (hello chocolate puddles!) over chocolate chips, but chocolate chips work well too.
• Raw pecans – for their unique flavor and delightful nuttiness that pair so well with dark chocolate.
• Unsalted butter – look for European style or cultured butter on the label. These kinds of butter are higher in butterfat and will yield a better result for browning. It really makes a difference!
• Cane sugar – for a subtle toffee flavor. You can swap it with brown sugar for a deeper caramel-like taste. To use your leftover cane sugar, consider trying out my Rhubarb Tart With Shortbread Crust or French Apple Cake!
• Granulated sugar – helps build the texture and crust of the cookies.
• Pure vanilla extract – for a classic cookie taste.
• Free-range eggs – help create the gooey texture that we are looking for.
• All-purpose flour – for a crispy crust and gooey heart. Can be substituted with gluten-free baking flour!
• Baking soda and baking powder – I find a combination of these two leaveners works best to create well-risen, soft cookies with a beautiful crispy golden crust.
• Fine sea salt – balances the sweetness of the cookies.

How to make Chocolate Chip Pecan Cookies?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Start by chopping dark chocolate and pecans:

• Using a large kitchen knife, chop the dark chocolate and pecans to your liking (if like me, you are team “massive chunks of chocolate”, go for it!)

Brown the butter:

• In a medium saucepan or small pan, melt the butter. Cook over medium heat, stirring constantly with a spatula, until hazelnutty (golden brown with a hazelnut smell), about 7-8 minutes. 
• As soon as the specks on the bottom of the saucepan have browned, remove from the stoves and immediately transfer to a large mixing bowl (or the bowl of your stand mixer) to cool down.

Note: I recommend using a light-colored saucepan or pan (I like using stainless steel). It makes it easier to see if the butter has browned.

Prepare the cookie dough:

• Add cane sugar and granulated sugar to the brown butter. Using a wooden spoon or the paddle attachment of your stand mixer, mix for 1 minute.  
• Add the pure vanilla extract and eggs, and mix for 30 seconds, until well combined. 

• In a separate bowl, add all-purpose flour, baking soda, baking powder, and salt. Mix until combined.
• Add the dry ingredient mix to the dough and mix until just combined (do not overwork the dough).

• Add the chocolate chunks and chopped pecans and mix until combined (heads up: you’ll need a bit of elbow grease if doing it by hand!). 

Shape and chill the cookies:

• Using your hands, roughly shape the dough into 3.5-ounce (100 g) balls and place them on a tray lined with parchment paper (make sure the tray fits in your fridge). 
• Chill in the fridge for at least one hour and up to the next day.

• Preheat the oven to 400°F (200°C).
• Transfer the chilled cookie dough balls onto a large baking tray lined with parchment paper. I recommend making several batches to allow enough room for the cookies to expand. 
• Bake the oven at 400°F (200°C) for 12-13 minutes until risen and golden.

Note: Just out of the oven, the cookies will be super soft to the touch: this is normal. Let them cool down for 5 minutes, then using a turner spatula, transfer them to a cooling rack.

• It’s ready! Enjoy warm with your favorite fall beverage.

Other Delicious Chocolate Recipes

• Fudgy Cherry Brownies (with Fresh Cherries)
• Almond Flour Chocolate Cake
• Chocolate Loaf Cake with Chocolate Almond Glaze
• Dark Chocolate Sea Salt Lava Cakes