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chocolate chip pecan cookies on a cooling rack with raw pecans and chocolate chips on the side

Chocolate Chip Pecan Cookies (Thick and Gooey)

These Chocolate Chip Pecan Cookies are indulgence at its best. Super thick and slightly underbaked in the center, in the fashion of New York-style cookies. Flavored with brown butter, they are chock-full of chopped pecans, and chocolate chunks that form puddles of melted dark chocolate goodness. To be enjoyed warm for when you need comfort or just any time of the day.

  • Total Time: 1 hour 55 minutes
  • Yield: 15 big cookies 1x



10.5 ounces (300 g) of bittersweet dark chocolate bar (with at least 60% cacao content – mine had 70%)

1 and ¼ cups (200 g) of raw pecans

1 cup (220 g) of unsalted butter (preferably European style or cultured butter)

1 cup (200 g) of light brown sugar (or brown sugar, packed)

  cup (70 g) granulated sugar

2 teaspoons (10 ml) of pure vanilla extract

2 free-range eggs

3 cups (375 g) of all-purpose flour

1 teaspoon (5 g) of baking soda

1 teaspoon (5 g) of baking powder

1 teaspoon (5 g) of kosher salt


Start by chopping dark chocolate and pecans

  1. Using a large kitchen knife, chop the dark chocolate and pecans into chunks, to the size of your liking.

Brown the butter

  1. 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. 
  2. 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.

Prepare the cookie dough:

  1. Add light-brown sugar and granulated sugar to the brown butter. Using a wooden spoon or the paddle attachment of your stand mixer, mix for 1 minute.  
  2. Add the pure vanilla extract and eggs, and mix for 30 seconds, until well combined. 
  3. In a separate bowl, add all-purpose flour, baking soda, baking powder, and salt. Mix until combined.
  4. Add the dry ingredient mix to the mixing bowl, and mix until just combined (do not overwork the dough).
  5. Add the chocolate chunks and 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

  1. 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). 
  2. Chill the cookie dough balls in the fridge for at least one hour (up to the next day).

Bake the cookies

  1. Preheat the oven to 400°F (200°C).
  2. 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. 
  3. Bake the oven at 400°F (200°C) for 12-13 minutes until risen, golden, and slightly underbaked.
  4. Let them cool down for 5 minutes before transferring to a cooling rack with a turner spatula.
  5. It’s ready! Enjoy warm with your favorite fall beverage.


  1. Browning the butter really elevates this recipe, try not to skip this step. 
  2. I recommend using a light-colored saucepan or pan to brown the butter (I like using stainless steel). It makes it easier to see if the butter has browned than with a dark-colored one.
  3. Removing the brown butter from the saucepan as soon as the specs are brown is very important. If left for longer in the saucepan, the butter will burn, imparting a bitter taste to the cookie dough. 
  4. Do not overbake the cookies: these cookies should be slightly underbaked to remain gooey inside.
  5. 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.
  6. These cookies are definitely at their best when enjoyed warm! Eat them out of the oven or reheat them for 3-4 minutes at 400°F (200°C) before eating. 
  • Author: Ninon Michels
  • Prep Time: 30
  • Chill Time: 60
  • Cook Time: 25
  • Category: Cookies
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: chocolate chip pecan cookies, brown butter cookies, Ney York-style cookies, thick and gooey cookies