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–+ servings
Plate of dark chocolate cookies with dark chocolate chips and pecan inside, ready to eat.

Double Chocolate Pecan Cookies

Chocolate lovers rejoice, these double chocolate pecan cookies are loaded with chocolaty goodness. The nutty crunch of the pecans gives them great balance too. You are going to love this delicious drop cookie recipe.
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour
Servings: 48 Cookies
Author: Carlee

Ingredients

  • 1 cup butter softened
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ Tablespoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup pecans chopped
  • 12 ounces dark chocolate chips

Instructions

  • Preheat the oven to 375℉ and line a couple of cookie sheets with parchment paper.
  • Cream together the 1 cup butter, 1 cup light brown sugar, and ¼ cup granulated sugar on medium speed with the paddle attachment until nice and fluffy - about 2 minutes.
  • Add the ½ Tablespoon vanilla extract and 2 large eggs. Beat until combined.
  • In a medium mixing bowl, whisk together the 2 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  • Add the dry ingredient mixture to the mixer and stir on low until the dough is just combined.
  • Add the 12 ounces dark chocolate chips and ½ cup pecans. Mix on low few seconds or until evenly distributed.
  • Cover the bowl and chill in the refrigerator for at least an hour but up to 72 hours. (A longer chill time will allow the flavors to really deepen.)
  • Using a medium cookie scoop, drop about 1.5 Tablespoons for dough onto the prepared baking sheet, leaving an inch in between each cookie.
  • Bake for 8-10 minutes (cookie times can vary from oven to oven) or until the cookies look like they’re almost done.
  • Pull them out and let them cool on the pan for 5 minutes. Move to a cooling rack.
  • Repeat until the dough is used up. Enjoy!

Notes

Toast the pecans a bit before adding them for an even deeper flavor.
If you don't have time to chill the dough, you can use shortening instead of butter and skip that step. 
You want the center of the cookies to appear just a tad gooey when pulling them out of the oven as they will finish cooking on the hot pan.

Nutrition

Serving: 1cookie | Calories: 125kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 78mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 1mg
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