Go Back Email Link
–+ servings
Close up of a chewy double chocolate pecan cookie on parchment paper

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 cookies have a bakery-style texture that everyone loves.
5 from 3 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 312 kcal

Equipment

Ingredients
  

  • 8 ounces unsalted butter softened, 2 sticks
  • ¾ cup brown sugar packed
  • ¾ cup white sugar
  • 2 teaspoons vanilla bean paste
  • 3 large eggs
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅔ cup semi-sweet chocolate chips
  • 1 cup pecans chopped, plus 18 pecan halves
  • 2 bars dark chocolate cut into 18 squares

Instructions
 

  • In a stand mixer, cream the butter, brown sugar, and white sugar together until light and fluffy. Add the vanilla bean paste.
  • Add eggs one at a time, and beat until well incorporated.
  • Whisk together the cocoa, flour, baking soda, and salt. Sift into the mixing bowl.
  • Use a wooden spoon to fold the dry ingredients in 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.
  • Stir in the chocolate chips and the chopped pecans. Mix just enough to distribute. Don't overwork the dough!
  • Cover the dough with plastic wrap and refrigerate for an hour or so.
  • Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • 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.
  • 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.

Nutrition

Calories: 312kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 208mg | Potassium: 157mg | Fiber: 3g | Sugar: 22g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Keyword chocolate, chocolate chips, cookies, pecans
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!