Cinnamon Pecan Chocolate Chip Cookies

I love experimenting with cookies. I’ve got my basic cookie recipe down by now, so that makes it very easy to just try different flavours and discover new favourites. A few weeks ago, I made these chocolate chips cookies with cinnamon and pecan nuts. I was really in the mood for something autumnal, so I wanted to make something with cinnamon and some type of nut, and I’m always in the mood for chocolate chip cookies, so the choice was easily made. These were absolutely delicious and they were gone before I knew it.

We’re nearing the end of the year and I was planning on baking a pumpkin pie for the first time as well, after saying I’d do so for years, but I still haven’t done it, oops! I think it just seems like a whole lot of hassle for something that doesn’t even taste great. The truth is, though, I’ve never had pumpkin pie before in my life, so I have no clue what it tastes like. Is it any good? Do you like it? Maybe I should taste some first before trying to bake one straight away. Oh well.

Anyhow – back to the cookies! These are easy to make and absolutely scrumptious. In my mind, they taste much better than a pumpkin pie, but who knows, maybe I’m wrong!


You’ll need… (for about 25 cookies)

  • 125 g unsalted butter
  • 160 g brown sugar
  • 1 egg
  • 1 teaspoon vanilla flavouring/essence
  • 225 g plain flour
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • a pinch of salt
  • 2 teaspoons ground cinnamon
  • 100 g dark chocolate chips
  • 70 g chopped pecans
  • parchment paper
  • baking tray
  • and an oven of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

So, let’s get baking!

1. Mix butter and sugar Put the softened butter and the light brown sugar in a bowl and mix them together until you’ve got a nice creamy consistency. I used a wooden spoon, which worked perfectly for the entire recipe, but you can also use a hand or stand mixer with dough hooks.

2. Add egg and vanilla flavouring Once the butter and sugar are nicely mixed together, add your egg and the 1½ teaspoon of vanilla flavouring to the mixture and mix together again.

3. Add flour, baking soda, cornstarch, salt, and cinnamon Time to add the dry ingredients. Firstly, sieve the flour above the bowl (preferably in parts) and mix it through, then add the ground cinnamon, baking soda,  cornstarch and a pinch of salt and mix everything through. You’ll have a nice, solid dough by now.

4. Add the dark chocolate chips and chopped pecans Add the chocolate chips and the chopped pecans to your dough and mix them through.

5. Let the dough rest in the fridge Now, this is going to take some time, because if you want the best flavour for your cookie, it’s best to let the dough rest for at least 5 hours (I usually make the dough in the evening and then bake the cookies the next morning). I just put the entire ball of dough in the fridge in a bowl wrapped with cling film. However, that made it quite hard to separate little balls of dough the next day, so if you’ve got enough room in your fridge I recommend already forming little balls, putting them on a tray or a plate and then putting them in your fridge (covered with cling film of course).

6. Divide dough in balls over baking tray Line your baking tray with parchment paper, and then transfer the dough in little balls to the baking tray. Gently press them down a bit, so they are not entirely round. Leave enough room between the clumps of dough, because they will spread out quite a bit. I only put six clumps of dough on my baking tray at a time.

7. Bake! Put your baking tray into the oven and bake the cookies for 13 to 15 minutes at 180 °C. Usually, you know cookies are done when they start to turn golden brown around the edges, but of course, that doesn’t work with chocolate cookies. You’ll just have to trust your gut! Also remember that cookies always toughen up when they’re cooling down. Take the tray out of the oven and let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack (or a plate).

And that’s it! Enjoy your delicious cinnamon pecan chocolate chip cookies!


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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

8 thoughts on “Cinnamon Pecan Chocolate Chip Cookies

    1. Thank you! These were so delicious 🙂 I haven’t done as much baking this season as I would’ve liked to do either – I’ve been busy with lots of other things instead, but I miss it! Hopefully December will be full of fresh baked goods for both of us!

  1. These look fabulous, thanks for sharing! I love the idea of adding seasonal extras to a basic cookie recipe. Cinnamon and pecans sound like a perfect mix for this time of year. I’ve never tried pumpkin pie either, but it sounds like it could be tasty. Books and baking are a perfect combo, great blog by the way! 🙂 xx

    Helen | Helen’s Fashion, Beauty & Lifestyle Blog

    1. Thank you, Helen! As soon as the weather gets a little colder again, I just want to put cinnamon into everything I bake, haha! Thanks so much for the kind words, I appreciate it! 🙂

  2. I’m not a big fan of pumpkin pie personally, but it’s more of a texture thing than a taste thing. I like other pumpkin baked goods! And I love that you experiment with your cookie recipes! I haven’t been brave enough to do that yet. I’ll have to try these cookies!

    1. I can imagine! I have no idea what the texture of a pumpkin pie is like, but it must be at least a little strange, haha! Thank you! ❤ I hope you'll love these cookies too!

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