Pecan Chocolate-Chunk Cookies

plated pecan chocolate chip cookies on a wooden table
Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
45 mins

Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.


  • 2 cups unbleached all-purpose flour

  • ½ teaspoon baking soda

  • 2 sticks unsalted butter, room temperature

  • ¾ cup packed light-brown sugar

  • cup granulated sugar

  • ¾ teaspoon kosher salt

  • 1 teaspoon pure vanilla paste or extract

  • 2 large eggs, room temperature

  • 9 ounces semisweet chocolate, coarsely chopped (1 ½ cups)

  • 6 ounces white chocolate, coarsely chopped (1 cup)

  • 8 ounces pecan halves, toasted and chopped (2 cups), plus 45 raw pecan halves


  1. Preheat oven to 375 degrees with racks in upper and lower thirds.

  2. In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.

  3. Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.

  4. Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.

  5. Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

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