Triple Chocolate Pecan Cookies amp up traditional chocolate chip cookies with toasty pecans and three kinds of chocolate!
Chocolate Chip Cookies with Nuts
My cookbook buying habits have changed over the years. I used to want all of those comprehensive books, the ones that covered how to make everything from appetizers to dessert. Now, I seem to be drawn to the more specific ones. Of course, I buy general baking books, which I suppose are specific themselves. But, I like those books dedicated to something even more specific. I figure that if someone decides to narrow their topic that much, then they will probably know a lot about it.
Carole Walter has written several cookbooks on specific subjects. I have a few of hers, including Great Cookies, which is the source of the recipe for these Triple Chocolate Pecan Cookies. With all the tempting recipes, it was hard to pick just one. So, why this one? Look at that title. How could I not make these?
I am a big believer in good chocolate. These cookies are a great excuse to break out the good stuff. There is so much chocolate in these that you’ll think that it will never mix into the batter. Three kinds of chocolate! It’s worth the effort, though, and actually the chocolate doesn’t need to be completely covered with cookie dough.
Of course, if all that chocolate isn’t enough, the pecans on top really push it over the top. Placing the pecans on the dough can be a bit tricky. There isn’t much surface area, so just fit them on wherever and however you can. The cookies spread a good bit as they bake, and the pecans will move along with them.
The result is a delicious batch of large, thin, chewy cookies overflowing with wonderful chocolate and crunchy pecans. I love their rustic, less polished look. While they may not be the prettiest cookies you’ll ever make, they may be among the tastiest.
More Chocolate Chip Cookies with Pecans
- Bourbon Pecan Chocolate Chip Cookies
- Favorite Chocolate Chip Cookies
- Chocolate Chip Pecan No-Bake Cookies
How to Store
Once the cookies have cooled completely, place them in an airtight container. They can be stored at room temperature up to 3 days.
For longer storage, place them in a freezer-safe bag or container. Properly stored, they’ll keep in the freezer up to 3 months. Thaw on the countertop before serving. For info about freezing cookie dough, see How to Freeze Cookie Dough.
Triple Chocolate Pecan Cookies
Chocolate chip cookies get a big flavor boost with three kinds of chocolate and pecans in these big, chewy Triple Chocolate Pecan Cookies!
Ingredients
- 2 & 2/3 (320g) cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (226g) unsalted butter, slightly firm
- 3/4 cup (150g) dark brown sugar, lightly packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounces (113g) semi-sweet chocolate*, roughly chopped
- 4 ounces (113g) bittersweet chocolate*, roughly chopped
- 4 ounces (113g) white chocolate*, roughly chopped
- 1 & 1/2 to 2 cups (165 to 220g) toasted whole pecans
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Mix together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter on medium-high speed until creamy, about 1 & 1/2 to 2 minutes. Add the dark brown sugar and beat for 2-3 minutes. Add the granulated sugar and beat for another 2-3 minutes. Add the eggs one at a time, mixing well after each. Add the vanilla and beat for about 30 seconds.
- Gradually add the dry ingredients. Stir in the chocolates.
- Drop the dough by tablespoonfuls onto the prepared pans about 3 inches apart. Do not crowd the cookies because they will spread. Place two or three pecans on top of each mound of cookie dough.
- Bake for 8-10 minutes, or until the tops are just set and the edges are lightly browned.
- Cool the cookies for 4-5 minutes, then transfer to wire racks to cool completely.
Notes
*Use any combination of chocolates you like. The original recipe lists white, semi-sweet, and milk chocolates.
Recipe slightly adapted from Great Cookies.
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27 Comments on “Triple Chocolate Pecan Cookies”
I made Jill O Connor’s version of these cookies and they were fantastic!! The pecans and chocolate combined together is amazing.
I’ve been looking at this cookbook. I think I’m going to have to get it!! And I just might have to check out her others as well.
They look plenty pretty to me! I love that the pecans are on top of the cookie, they must get really crunchy.
I think they are pretty! Chocolate makes everything pretty in my opinion. 🙂
These look delicious! I just want to bite right into those big chocolate chunks. I’ve been craving a good chocolate chip cookie for a while – I may just have to try my hand at these, but without the white chocolate (I tend to stay away from it, but I’d like to make my own one day).
I’d like to say Hello, too! I’ve been keeping up with your blog for a few months now, but I’ve never thought to leave a comment before (D’oh!).
Oh wow…these are just amazing~
I may have to make these just so I can take pictures to hang over my couch (and to eat the whole batch!) Wow!
You are killing me with all these cookies!!! They look amazing!!!
I love Carol’s book ! These cookies look sooo delicious! Her giant sugar cookies are great too!
Those cookies look amazing. I want one RIGHT NOW, but I guess I’ll have to wait until I actually bake them. Thank you for sharing this recipe!
oh, I think that I should…no, I had to try this recipe ,-) bien joué!
Always room for another chocolate chip cookie recipe! I’ll nix the white choc & up the bittersweet:) Thanks for the aditional ways on how to use (and eat!) good chocolate!
These cookies look amazingly delicious. I love the chocolate streak in them.
Great Photo…. They look amazing. chocolate and pecans….are always a wonderful combination.
Roast and salt the pecans for an even better cookie.
Those cookies look so good!
Thanks, everyone! If any of you give these a try, please let me know what you think.
Marine, thanks for commenting! It’s nice to meet you!
Oh, these look great! You did an excellent job at making my mouth water. There are two things I absolutely love to pieces:
1. My DH
2. Pecans (running a verrry close 2nd, lol)
First, I completely agree with you – niche cookbooks are a must. While I’ve discovered some delicious recipes in A-Z type cookbooks, the books with a narrowed focus have always taught me something more, a secret hint, tip or trick that I never knew. Those insider secrets alone have always been worth the cost of adding a cookbook to my ever-growing collection.
Secondly, your photo (the 2nd one with the oozing chocolate) really put this post over the top. Talk about mouthwatering! I swear, if you were selling these cookies online, I’d order a few dozen right now!
These cookies look soooo good. I’m sure I’ll be
tring them soon.
Oh good grief. That molten chocolate picture is making me want Lent to end NOW!!
Marq, pecans rank pretty high up for me, too.
Sandie & Cindy – thanks!
Joy, I know better than to give up chocolate for Lent. My sister did that once, and it wasn’t pretty.
That second picture, with all the melted chocolate, is just — well, my reaction to seeing it sounded something like ‘JSKDNKSJND’, if you get the idea. XD
Indigo, strangely enough I know exactly what you mean. 😉
Ok, Jen, I’m bookmarking these right now! Sinful.
Jennifer, I just took these cookies out of the oven! Love, love, love them! My husband really liked them as well. My Daughter-in-law liked them too but she picked the pecans off. Go figure!
Cindy, I’m glad y’all liked them. If your daughter-in-law picks off the pecans, then that’s just more for you! 😉