Double Chocolate Treasures
Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThese cookies aren’t messing around. A hefty ¾ cup of cocoa in the dough gives them an almost brownie-like intensity, and then big chunks of semi-sweet chocolate get folded in for melty pockets that stretch when you pull a cookie apart.
Chopped pecans bring a toasty, buttery crunch that balances all that chocolate richness. A full cup of softened butter makes the dough spread just right, creating those coveted crispy edges with a soft, chewy center.
With only 30 minutes from bowl to cooling rack, these are the kind of cookies you can whip up on a whim when the chocolate craving hits hard.
Kitchen Tips
- Use large, rough-chopped chocolate pieces instead of chips for a more rustic, bakery-style cookie with uneven melty pools
- Pull cookies from the oven when they still look slightly soft in the middle; they set up as they cool
- Toast the pecans in a dry skillet for a few minutes before adding to deepen their flavor
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a small bowl, combine flour, cocoa, soda, and salt and set aside.
In a large mixing bowl, cream butter with sugars, vanilla, and then add eggs.
Mix flour mixture with butter mixture.
Add chocolate and nuts.
Bake on an ungreased cookie sheet for 9 to 12 minutes.
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