Chewy Double Chocolate Pecan Cookies

Double Chocolate Pecan Cookies bake up thick, chewy, and rich, with melty chocolate and crunchy pecans in every bite, making them feel both classic and special. These chewy double chocolate pecan cookies have that homemade bakery-style texture people love, with the flavor of chocolate chocolate chip pecan cookies that fit right in with traditional holiday treats and everyday sweets. You'll see how to make chocolate pecan cookies step by step, with simple baking tips that make them one of the best easy Christmas cookies or anytime goodies to share. Pin this now so you've always got a unique, reliable cookie recipe ready whenever baking season rolls around.

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Why is this the best chewy double chocolate pecan cookie recipe

This easy chocolate pecan cookie recipe is absolutely delicious! The combination of the cookie's crispy edges and chewy center, stuffed full of pecans and chocolate chips, is divine!

This recipe makes the best double chocolate pecan cookies in the oven, every time! It's super easy to make and quick enough for any occasion you might have or even just a cozy night at home in your jammies.

This is an easy recipe for double chocolate pecan cookies. Everything is done in one bowl: Cream your butter and sugars, add the eggs, sift in the dry ingredients and mix in the chocolate chips and chopped pecans. Scoop the cookies onto the baking sheet, top with a chocolate chunk and another pecan, and bake. It might sound like a lot, but it's not. These cookies are worth the steps!

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The ingredients for the dish are common and easy to find. You probably already have most of the simple ingredients for this easy double chocolate pecan cookie recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

This chocolate pecan cookie recipe tastes amazing! These double chocolate cookies are delicious, especially topped with a chocolate chunk and a pecan half. But you can also customize them to your preference by adding sea salt, caramel, or toffee bits, or by varying the flavor of the chocolate chips.

Double chocolate pecan cookies look fancy. This cookie recipe is so easy, your guests won't believe it. They are perfect for a holiday cookie tray, dinner party dessert, or a date night in!

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What you'll need to make double chocolate pecan cookies

Equipment

• Stand mixer or handheld electric mixer
• Baking sheet - Any flat cookie sheet or baking sheet will work.
• Parchment paper - Lining the baking sheet with parchment paper makes for easy clean-up.
• Scoop to make sure the cookies are the same size and bake at the same time.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• unsalted butter - This needs to be soft but not melted. The best way to achieve this is to let it sit out on the counter for a couple of hours.
• brown sugar - This should be packed tightly in the measuring cup.
• white sugar - The combination of brown sugar and white sugar is what makes the cookies crispy on the outside and soft on the inside. Make sure you beat them well when you cream them with the butter.
• vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• eggs - Eggs cause the other ingredients form a dough instead of just being sweetened flour.
• unsweetened cocoa powder - This is what makes the cookies chocolate. The chocolate chips hold their shape pretty well when baking.
• all-purpose flour - It's okay to use a cup-for-cup gluten-free baking mix.
• baking soda - This helps the cookies to rise instead of being puddles of dough.
• salt - This also helps the cookies to rise and it enhances the other flavors. You can use sea salt or kosher salt if you prefer.
• semi-sweet chocolate chips - I like semi-sweet but you can use any type of chocolate chip including dark, milk, or white chocolate.
• pecans - These should mostly be chopped, but you will also need 18 pecan halves (one for each cookie).
• dark chocolate - This is to garnish the cookies right before you put them in the oven. You may need more or less depending on how big your cookies are and how many you make.

How to make double chocolate pecan cookies

1. With a mixer, cream the butter, brown sugar, and white sugar together until light and fluffy. Add the vanilla bean paste.
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2. Add eggs one at a time, and beat until well incorporated.
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3. Whisk together the cocoa, flour, baking soda, and salt. Sift into the batter bowl.
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4. Use a wooden spoon to fold the dry ingredients into the wet until they're just combined. For the longest time, it will feel like you're just moving around the sifted ingredients. Suddenly, it will feel like you're trying to stir cement. This is what you want.
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5. Stir in the chocolate chips and the chopped pecans. Mix just enough to distribute. Don't overwork the dough!
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6. Cover the dough with plastic wrap and refrigerate for an hour or so.
7. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
8. Dip a small scoop into water (to prevent sticking) and drop dough onto a cookie sheet about 1½ inches apart. Flatten the balls slightly, and top each with a square of chocolate and a pecan half.
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9. Bake for 15 to 20 minutes or until the edges begin to brown (less if using a thinner metal cookie sheet, so watch them carefully starting around 10 minutes). Allow cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack. Perfectly baked cookies are soft and chewy inside. Overbaked cookies are hard.
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Substitutions & variations

You can substitute the pecans with your preferred nuts. Walnuts, almonds, hazelnuts, or this cookie is delicious. ifyou ahve to do nut-free!

Some flavor add-ins: Sprinkle sea salt on top of these cookies after baking. Add a pinch of cinnamon to the batter. You can add toffee bits, dried cranberries, or shredded coconut flakes.

Seasonal ideas: add peppermint chunks to crushed candy canes. Toast pecans in butter for Fall. Or use heart-shaped chocolate chunks for Valentine's Day.

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Storing leftovers

These cookies can be left at room temperature for 2-3 days. Store in an airtight container or zippered plastic bag.

If your kitchen is warm, keep the cookies in the refrigerator. They can keep up to one week in the fridge. Let them come to room temperature before eating. Refrigerated baked goods will not mold as quickly as room temperature, but they do tend to get stale faster.

Baked cookies can be frozen on a baking sheet in a single layer, then transferred to a zippered freezer bag and stored up to 3 months.

You can also freeze the cookie dough. Scoop the batter into small balls, and freeze them solid on the baking sheet. Transfer to a freezer bag and store up to 3 months. Bake straight from frozen, just add 1-2 minutes of baking time.

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Check out more delicious cookie recipes.

• Easy Shortbread Cookies
• Nutella Linzer Cookies
• Cherry Pie Cookies
• Easy Monster Cookies
• Lemon Sugar Cookies
• Chocolate Covered Cherry Cookies
• Apple Butter Thumbprint Cookies
• Brownie Mix Crinkle Cookies

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