These chewy Christmas cookies are the first thing I bake when December starts. They’re big, thick and soft in the middle, with crisp golden edges, melty pockets of dark chocolate and a little crunch from toasted pecans. A sprinkle of flaky salt on top makes them taste like they came from a bakery.
They’re also very forgiving. The dough can be made days ahead, the balls freeze beautifully, and you can bake just a few at a time whenever friends drop by. If you’re planning a whole holiday dessert table, my moist chocolate banana cake is another easy one to make ahead.
Why These Chewy Christmas Cookies Stay Thick and Soft
More brown sugar than white. Dark brown sugar brings moisture and a light caramel flavor, and it’s the main reason these cookies stay chewy for days.
An extra egg yolk. The yolk adds richness without making the dough runny, so the cookies bake up tall and tender.
A short chill. Thirty minutes in the fridge firms up the butter. Skip it and the cookies spread into thin discs.
Pulling them out early. The centers should still look a little pale and soft when they come out of the oven. They finish setting on the baking sheet.
Chewy Christmas Cookies with Dark Chocolate and Pecans
Ingredients
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups dark chocolate chunks chopped from a good baking bar
- 1 cup pecans toasted and roughly chopped
- flaky sea salt for topping, optional
Instructions
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool, then chop roughly.
- Beat the softened butter, brown sugar and granulated sugar on medium speed for 2 to 3 minutes, until light and creamy.
- Beat in the egg, egg yolk and vanilla until smooth.
- Add the flour, baking soda and fine salt. Mix on low speed, or with a spatula, just until no dry flour remains.
- Fold in the chocolate chunks and pecans, keeping a small handful of chocolate aside for the tops.
- Scoop the dough into 12 balls (about 3.5 oz each), press the reserved chocolate on top and set them on a parchment-lined tray. Refrigerate for 30 to 45 minutes.
- Heat the oven to 350°F (175°C). Bake 6 cookies per sheet, well spaced, for 12 to 15 minutes, until the edges are golden and set but the centers still look soft.
- Sprinkle with flaky salt while warm. Let the cookies cool on the sheet for 15 minutes; they finish setting as they cool.
Notes
- Use softened butter, not melted, or the cookies will spread.
- Don't skip the chill: it keeps the cookies thick.
- Pull them out while the centers still look underbaked.
- Swap the pecans for walnuts or hazelnuts, or leave them out and add 1/2 cup more chocolate.
- Store airtight at room temperature for 4 days. Freeze dough balls up to 3 months and bake from frozen, adding 2 to 3 minutes.
Tips for the Best Results
Chop a chocolate bar instead of using chips. Chips are made to hold their shape. A chopped bar melts into those big gooey puddles you see in the photos, and the little shards spread through the dough.
Toast the pecans. Five minutes in a dry skillet makes a huge difference. Raw pecans taste a bit flat next to the dark chocolate.
Use soft butter, not melted. Press it with your finger: it should leave a dent easily but still hold its shape. Melted butter is the number one cause of flat cookies.
Give them space. These are big cookies. Six per baking sheet is plenty.
Storing and Gifting Christmas Cookies
Once they’re completely cool, keep the cookies in an airtight container at room temperature for up to 4 days. A slice of bread in the container helps them stay soft.
For gifts, line a tin with parchment paper and separate each layer with wax paper so the chocolate doesn’t stick. I like to bake them the day before so they’ve fully set but still taste fresh.
To get ahead of the holiday rush, freeze the scooped dough balls on a tray, then move them to a freezer bag. Bake straight from frozen and add 2 to 3 minutes.
Easy Variations
- Cranberry white chocolate: swap the dark chocolate for white chocolate and the pecans for 3/4 cup of dried cranberries.
- Nut-free: skip the pecans and add 1/2 cup more chocolate.
- Other nuts: walnuts, hazelnuts or macadamia nuts all work.
- Smaller cookies: make 24 smaller balls and bake for 9 to 11 minutes.
Using the same dough for Halloween? Try my Halloween monster cookies, with colorful candies and googly eyes.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Keep the scooped dough balls covered in the fridge for up to 3 days, or freeze them for up to 3 months. Cold dough actually bakes into thicker cookies.
Usually the butter was too soft or melted, the dough wasn’t chilled, or the baking soda was old. Too little flour can also cause spreading, so spoon it into the cup and level it off.
Can I use chocolate chips instead of chunks?
You can. The cookies will still be delicious, just with neater chocolate dots instead of melty puddles.
If you bake these for the holidays, I’d love to hear about it in the comments!