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Double Chocolate Chip Pecan Cookies

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Submitted by ahitt

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

YIELD

24 servings

PREP

15 min

COOK

15 min

READY

30 min

Double chocolate chip pecan cookies are what happens when a brownie and a chocolate chip cookie collide. The dough leans on a third of a cup of unsweetened cocoa powder for deep chocolate body, then doubles down with another six ounces of semi-sweet chocolate chips folded in. Twice the chocolate, twice the reward.

The cocoa is the move that makes these distinctly chocolate, not ‘a chocolate chip cookie with the chocolate flavor turned up.' Cocoa changes the dough chemistry, gives it a darker color, more pronounced bittersweet edge, and a slightly cakier crumb than a standard chocolate chip cookie.

A full cup of toasted pecans (or walnuts) brings buttery contrast to the chocolate. The bitterness of the nuts cuts the sweetness so each bite stays interesting through the last cookie. Don’t skip toasting; raw nuts taste flat once buried in chocolate dough.

The two tablespoons of milk in this recipe is the secret that keeps the dough hydrated despite the cocoa. Cocoa powder is dry and absorbs moisture, so without that splash of milk you’d end up with crumbly cookies that fall apart on the cooling rack.

Pull cookies at 12 minutes for soft and chewy, 13 for crisp edges and a soft middle.

Pro Tips

  • Toast pecans on a sheet pan at 350°F (175°C) for 8 minutes before chopping. The flavor difference is significant.
  • Use Dutch-process cocoa for a deeper, less acidic chocolate flavor.
  • Drop by rounded teaspoonfuls and don’t flatten. The dough spreads on its own.
  • Cool 2 minutes on the sheet before transferring. Cocoa-based cookies are fragile when warm.

Variations

  • Use white chocolate chips with the cocoa dough for striking contrast.
  • Add ½ teaspoon espresso powder to the dough to deepen the chocolate without adding coffee flavor.
  • Stir in ½ cup dried cherries with the chocolate chips for a chocolate-cherry version.

Ingredients

1 ¾ 414
¼ 1.3
TEASPOON ML BAKING SODA
1 237
CUP ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML SUGAR
granulated
½ 118
CUP ML BROWN SUGAR
packed *
1
X EGGS
to taste *
79
CUP ML COCOA POWDER
unsweetened
2 30
TABLESPOONS ML MILK
1 237
CUP ML PECANS
or walnuts, chopped
6 173.4
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null

Directions

Combine flour and baking soda, and set aside.

Use an electric mixer to cream butter. Add vanilla and sugars, and beat until fluffy. Beat in egg. At low speed beat in cocoa, then milk.

With a wooden spoon mix in dry ingredients just until blended. Stir in nuts and chocolate chips.

Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheets.

Bake at 350℉ (180℃) for 12 to 13 minutes.

Remove from oven and cool slightly before removing from baking sheets.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 1161 60% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 37g 186%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 370mg 15%
Total Carbohydrate 40g 40%
Dietary Fiber 8g 33%
Sugars g
Protein 23g
Vitamin A 29% Vitamin C 1%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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