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You are here: Home / Desserts / Chocolate Chip Pecan Cookies (gluten-free)

Chocolate Chip Pecan Cookies (gluten-free)

January 3, 2021 by Marcie 5 Comments

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Nothing quite beats a warm, chewy chocolate chip cookie. These Chocolate Chip Pecan Cookies are just that…chewy, soft, and oh-so delicious!

These bakery style cookies are on the bigger side and filled with great quality chocolate chips and chopped pecans.

Large picture of a chocolate chip pecan cookie with flaky sea salt.

I also sprinkled a small amount of sea salt flakes on the tops of the dough before they baked. I believe this gives the cookies more of a gourmet flavor.

I highly suggest adding the salt flakes, it really balances out the sweetness of the cookie and, in my opinion, enhances the their overall flavor.

Chocolate chip pecan dough balls and scattered chocolate chips.

This recipe makes a double batch of cookies, so if you would like less cookies, just cut the recipe in half.

Chocolate chip pecan cookies stacked with a measuring cup of flaky sea salt and a glass bottle of milk.

For Best Results:

  1. Use room temperature eggs. You can just leave them on the counter for an hour or put the eggs in a small bowl and fill with warm water and that will speed up the process.
  2. Make sure to buy good quality chocolate for this recipe, it really does make a difference. We used Ghirardelli semi-sweet chocolate chips.
  3. Make sure to melt the butter for this recipe, or you can even use softened butter and that would still produce good results.
  4. Cookie dough should chill for at least an hour in the fridge. I highly recommend 1 1/2 -2 hours for best results. Chilling the dough helps the cookies to stay nice and thick while baking and prevents them from getting runny and thin.
  5. Use an ice cream scoop, this will give you larger cookies…and that’s what we want 🙂
  6. Under bake your cookies so they stay soft and chewy. Our cookies baked for 10 minutes, but your oven is different so keep an eye on them.
Stack of chocolate chip pecan cookies.

Making Chocolate Chip Pecan Cookies

Preheat your oven to 375 degrees F.

First, start by meting the butter (you must use butter, no substitute). Let it cool down a bit.

Next, in a stand mixer or with a hand mixer beat the melted butter, brown sugar, and granulated sugar together.

Then, beat in the eggs, vanilla extract, baking soda, and salt.

Slowly add in the gluten-free flour and continue mixing until all the flour has combined thoroughly.

Last, stir in the chocolate chips and chopped pecans by hand.

Once all of the ingredients are combined, chill cookie dough in the fridge for 1 to 2 hours to set up. I recommend at least 1 1/2 hours.

After the cookie dough is chilled, use a ice cream scoop and place these mounds of joy far apart so the cookies will not touch while baking. Be sure to use a good sturdy ice cream scoop because the cookie dough will be hard to scoop.

Bake for about 10-12 minutes. Ours baked for 10 minutes and they were under baked just a bit. That’s what you want!

Let cool on cookie sheet for about 2 minutes, then move cookies on a cookie rack to cool completely. Makes about 24 cookies.

Want more cookie ideas? We think you’ll love these:

Maple Walnut Butterscotch Cookies

(Gluten-Free)Cranberry-Oatmeal Sandwich Cookies

Red Velvet Whoopie Pies (Gluten-Free)

Sugar Cookie Bars (Gluten-Free)

Happy Baking and Happy Eating!

Chocolate Chip Pecan Cookies

These bakery style cookies are filled with great quality chocolate chips and chopped pecans. They're chewy, soft, and oh-so delicious!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip, Cookies, Pecan
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 25 servings
Calories: 356kcal

Ingredients

  • 4 sticks butter, melted
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp. pure vanilla extract
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 5 cups gluten-free all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
  • sea salt flakes for tops of cookies, optional

Instructions

  • Preheat your oven to 375 degrees F.
  • First, start by meting the butter (you must use butter, no substitute). Let it cool down a bit.
  • Next, in a stand mixer or with a hand mixer beat the melted butter, brown sugar, and granulated sugar together.
  • Then, beat in the eggs, vanilla extract, baking soda, and salt.
  • Slowly add in the gluten-free flour and continue mixing until all the flour has combined thoroughly.
  • Last, stir in the chocolate chips and chopped pecans by hand.
  • Once all of the ingredients are combined, chill cookie dough in the fridge for 1 to 2 hours to set up.
  • After the cookie dough is chilled, use a ice cream scoop and place these mounds of joy far apart so the cookies will not touch while baking. Be sure to use a good sturdy ice cream scoop because the cookie dough will be hard to scoop.
  • Be sure to use a good quality cookie sheet, a 1/4 inch aluminum cookie sheet. You don't want these cookies to burn at the bottom.
  • Bake for 10 minutes at 375 degrees.
  • Once out of the oven cool the cookies on a brown paper bag, trust me it makes a difference.

Notes

For Best Results: 
  1. Use room temperature eggs. You can just leave them on the counter for an hour or put the eggs in a small bowl and fill with warm water and that will speed up the process.
  2. Make sure to buy good quality chocolate for this recipe, it really does make a difference. We used Ghirardelli semi-sweet chocolate chips.
  3. Make sure to melt the butter for this recipe, or you can even use softened butter and that would still produce good results.
  4. Cookie dough should chill for at least an hour in the fridge. I highly recommend 1 1/2 -2 hours for best results. Chilling the dough helps the cookies to stay nice and thick while baking and prevents them from getting runny and thin.
  5. Use an ice cream scoop, this will give you larger cookies…and that’s what we want 🙂
  6. Under bake your cookies so they stay soft and chewy. Our cookies baked for 10 minutes, but your oven is different so keep an eye on them.

Nutrition

Calories: 356kcal

If you make these delicious gluten-free cookies, please let us know down in the comments what you think.

Also, be sure to follow us on Pinterest, Instagram, and Facebook. You can also tag us in your pictures if you make our recipes. Tag us at @thetickledtastebud and use the hashtag #thetickledtastebud.

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Chocolate Chip Pecan Cookies

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.


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Filed Under: Cookies, Desserts, Gluten-Free, Holiday Treats

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Comments

  1. Claudia

    December 19, 2021 at 4:48 pm

    Hola, me gustaría probar de hacerlas pero quisiera saber cuantos gramos de mantequilla lleva la receta? Muchas gracias
    Hello, I would like to try making them but I would like to know how many grams of butter is in the recipe? thank you

    Reply
    • Marcie

      December 20, 2021 at 5:46 am

      Hello Claudia,

      4 sticks of butter is equal to 452 grams of butter in this recipe.

      Hope that helps
      Kevin

      Reply
  2. Kevin

    January 16, 2021 at 7:59 pm

    5 stars
    These cookies remind me of Double Tree’s cookies, especially with the pecans.

    Reply
  3. Lori Cendejas

    January 8, 2021 at 11:30 am

    5 stars
    Boy these are good! The cookie has great flavor and the pecans give it that texture that takes it to the next level! The chocolate chips aren’t bad either!!👍😋

    Reply
    • Marcie

      January 8, 2021 at 3:51 pm

      It’s such a delicious, thick, and chewy cookie! The pecans add a nice texture and flavor to the cookies. Glad you liked them 🙂

      Reply

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10oz bag slivered almonds 
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