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Bring Pecan Chocolate Chip Cookies to a Cookie Exchange

These pecan chocolate chip cookies are warm, gooey and nutty. Perfect for Santa and perfect to share with your friends.

For warm cookies on demand, make the dough, and freeze some of it, so you always have some at the ready.

It is cookie season and I am here for it all! I wanted to share a favorite cookie recipe of mine. This is like a classic chocolate chip cookie but with some of my favorite additions: pecans and sweetened coconut flakes.

These pecan chocolate chip cookies are warm and gooey, chocolate-y and nutty. I love pecans this time of year and put them in everything I can, including these cookies.

This cookie recipe can be made ahead, stored in the fridge and scooped out and baked. If you like, you can even freeze half of the batch and make warm cookies nightly. These are perfect for Santa and perfect to share with all your friends.

Pecan Chocolate Chip Cookies

Yield: 3 dozen


  • 3 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups brown sugar
  • 2/3 cup white granulated sugar
  • 2 large eggs
  • 1 1/2 ounces semi-sweet chocolate chips
  • 2/3 cup coconut flakes
  • 2/3 cup finely chopped pecans


  1. In a large bowl, mix together the flour, baking powder, baking soda and salt.
  2. In the bowl of a stand-up mixer, using the paddle attachment, beat the butter and sugars together until the mixture turns a light brown color, about 2 to 3 minutes. Crack in the eggs and beat once more until the eggs are fully incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the chocolate chips, coconut flakes and pecans and mix once more for a few seconds.
  3. You can bake these right away, though I love letting them rest in the fridge overnight. When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Using a tablespoon measure, scoop out balls of dough and roll them with your palms. Place them about 3-inches apart on the baking sheets. Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let them cool to room temperature before serving (or eat them warm--live!). Repeat with the remaining dough.

This recipe originally appeared on PBS Food.

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