Last Updated on September 16, 2024 by PorchLightReading

Irresistible, crunchy, chocolate chip cookie recipe with toasted pecans. A rich, deep, flavor with a crispy crunch.

Although most people enjoy a soft chewy cookie, secretly I love when I leave my cookies in the oven a little bit too long. The crunchy edges and crumbly texture mixed with the richness of butter and chocolate is absolutely perfection in my eyes.

And that’s exactly what you’ll you get with this crunchy chocolate chip cookie recipe but with the added flavor of toasted pecans.

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Table of Contents: Crunchy Chocolate Chip Cookie Recipe
Why you’ll love these cookies
Ingredients
Step by step instructions
How to toast pecans
Storage directions
Tips for the best crunchy chocolate chip cookie
Variations
Jump to Recipe

This recipe starts pretty standard with chocolate, sugar, and flour, but the real magic happens when you cream your butter and sugars together. In fact, you may think you’ve creamed them just enough, but I’m telling you to keep the mixer on a minute longer. You won’t be sorry.

There’s nothing quite like a crunchy chocolate chip cookie to curb your sweet tooth. Especially when it’s packed with rich flavor of chunky chocolate and toasted pecans. These cookies are a fun twist on the classic chocolate chip cookie with the perfect balance of sweetness and nuts.

Whether your baking for the family or looking for a new cookie recipe to try, these crunchy chocolate chip cookies are bound to be a hit!

Crunchy chocolate chip cookies cooling on a rack.

WHY YOU’LL LOVE THESE COOKIES

Crunch and buttery: These cookies have the perfect snap and crunch.

Nutty flavors: Toasted pecans add a warm, rich, flavor.

Easy to make: This recipe is simple and straightforward, plus offers a few tips for the perfect cookie.

INGREDIENTS

2 ¼ cup flour
1 ¼ cup granulated sugar
¼ cup brown sugar
2 sticks unsalted butter softened (one cup)
1 egg
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 cups chocolate chunks (or chocolate chips)
1 cup toasted pecans

Makes approximately 24 large cookies

STEP BY STEP INSTRUCTIONS

Preheat the oven- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

Toast the pecans- Toast the pecans in the oven until they are slightly dark in color. Approximately 5-10 minutes. Remove from oven and allow to cool. Chop into small pieces.

Mix the dry ingredients- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Cream the butter and sugar- In a large bowl beat softened butter, granulated sugar and brown sugar using an electric mixer or KitchenAid. Mix together approximately 3-4 minutes until extra light and fluffy.

Add egg and vanilla- Beat in egg and vanilla until fully combined.

Add dry ingredients to wet- Add dry ingredients to the butter and sugar mixture. Mix on low taking care not to overmix the batter.

Fold in chocolate and toasted pecans- Using a spatula, fold in two cups chocolate chunks or chocolate chips. Add chopped toasted pecans and mix until evenly distributed.

Scoop onto baking sheets- Using a cookie scoop or tablespoon, scoop dough onto prepared baking sheets. Leave rounded for thicker cookies or press down gently for flatter cookies.

Bake- Bake in 350° preheated oven for 16-18 minutes until golden brown and crunchy. Leave in an extra minute or two for extra crunchy chocolate chip cookies.

Cool and enjoy- Allow cookies to cool on baking sheet for several minutes before transferring them to a wire rack to cool completely.

HOW TO TOAST PECANS

Toasting pecans will bring out their natural flavors and oils. Add 1 cup of pecans to a baking sheet lined with parchment paper or silicone baking mats. Bake at 350° for 5-10 minutes or until slightly dark in color.

STORAGE DIRECTIONS

Store cookies in an airtight container at room temperature for up to five days.

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TIPS FOR THE BEST CRUNCHY CHOCOLATE CHIP COOKIE

Toast the pecans: Toasting the pecans intensifies their flavor and makes them extra crunchy. It’s an easy step that adds that extra special touch.
Chill the dough: If you prefer a slightly thicker cookie, chilling the dough at least 30 minutes will help prevent the cookings from spreading.
The butter matters: Make sure the butter is softened but not melted. Softened butter helps the cookies stay light and crisp.
Watch the bake time: For truly crunchy cookies, bake until the edges are golden brown. If you prefer them more chewy, bake a minute or two less.
Room temperature eggs: Although I almost always forget this part, room temperature eggs help the ingredients blend more smoothly, resulting in a better texture.

Crunchy chocolate chip cookies on a white plate with a side of coffee.

Helpful Amazon Finds- baking silicone mats, Ice colored KitchenAid.

DIFFERENT VARIATIONS

Change out the nuts- If you like walnuts a bit more than pecans, switch them out! Or leave out the nuts altogether.

Chocolate chips VS. chocolate chunks- Chocolate chips are a bit more simple but if you happen to have a large chocolate bar, then this recipe just got a little better! Chop the bar into rough chocolate pieces and enjoy thicker chocolate chunks!

This crunchy chocolate chip cookie recipe with toasted pecans is the perfect balance of sweet and nutty. With toasted pecans and chocolate chunks, this rich cookie will easily have you reaching for a second.

So put on a cup of coffee and dunk that second cookie. You’re day just got a bit sweeter.

RECIPE CARD

Print Recipe

Crunchy Chocolate Chip Cookie Recipe

Irresistible, crunchy, chocolate chip cookie recipe with toasted pecans.

Prep Time20

Cook Time20

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cookies

Servings:

Calories: 267kcal

Ingredients

2 ¼ cup flour
1 ¼ cup granulated sugar
¼ cup brown sugar
1 cup unsalted butter (2 sticks)
1 egg
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
1 cup toasted pecans

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
Toast the pecans in the oven until they are slightly dark in color. Approximately 5-10 minutes. Remove from heat and allow to cool. Chop into small pieces.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl beat softened butter, granulated sugar and brown sugar using an electric mixer or KitchenAid. Mix together approximately 3-4 minutes until extra light and fluffy.
Beat in egg and vanilla until fully combined.
Add dry ingredients to the butter and sugar mixture. Mix on low taking care not to overmix the batter.
Using a spatula, fold in two cups chocolate chunks or chocolate chips. Add chopped toasted pecans and mix until evenly distributed.
Using a cookie scoop or tablespoon, scoop dough onto prepared baking sheets. Leave rounded for thicker cookies or press down gently for flatter cookies.
Bake in 350° preheated oven for 16-18 minutes until golden brown and crunchy. Leave in an extra minute or two for extra crunchy chocolate chip cookies.
Allow cookies to cool on baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

Toasting pecans will bring out their natural flavors and oils. Add 1 cup of pecans to a baking sheet lined with parchment paper or silicone baking mats. Bake at 350 for 5-10 minutes or until slightly dark in color.

Make sure the butter is softened but not melted. Softened butter helps the cookies stay light and crisp.

Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods.