Triple Chocolate Pecan Cookies

If you’re the type who believes more chocolate is always better, these triple chocolate pecan cookies are for you. With a trio of chocolates—bittersweet, semi-sweet, and white—plus crunchy pecans, every bite delivers rich flavor and a satisfying chew. They spread into big, bakery-style cookies with a crisp edge and soft center. Whether you’re baking for a crowd or just craving something indulgent, these cookies are sure to hit the spot.

Why You’ll Love These Chocolate Pecan Cookies

• Triple the chocolate – Bittersweet, semi-sweet, and white chocolate come together for a rich, layered flavor in every bite.
• Perfectly chewy – The texture strikes that ideal balance of crisp edges and soft, chewy centers.
• Big bakery-style cookies – Scooped small but baked to spread, these cookies turn out wide, thin, and full of character.
• Pecan crunch – Toasted pecans add a nutty bite that complements all that chocolate beautifully.
• Easy to make – No fancy techniques or chill time. Just mix, scoop, and bake!

Key Ingredients

Let’s take a look at what you’ll need to make these chocolate pecan cookies. For ingredient quantities and full instructions, see the recipe card below.

• Unsalted butter – Provides richness and helps create that chewy texture. Use softened butter so it creams well with the sugars.
• Brown sugar + granulated sugar – Brown sugar adds moisture and chew, while granulated sugar helps the cookies spread and crisp at the edges.
• All-purpose flour – Gives the cookies structure while keeping the texture tender.
• Bittersweet, semi-sweet, and white chocolate – Each chocolate adds its own depth of flavor. You can chop bars for varied pockets of chocolate or use a mix of chocolate chips and chunks.
• Toasted pecans – Bring a nutty crunch and added flavor. Pressing a few on top of each scoop makes for a pretty presentation.
• Baking soda + baking powder – A combo that helps the cookies spread while still giving them a bit of lift.
• Salt – Just enough to balance the sweetness and enhance the chocolate.

How to Make Chocolate Pecan Cookies

Prep your pans and ingredients.
Line baking sheets with parchment or silicone liners, and preheat the oven to 375°F. Measure and chop your chocolate and pecans so they’re ready to go.

Combine the dry ingredients.
Whisk together the flour, baking soda, baking powder, and salt. This ensures they’re evenly distributed throughout the dough.

Cream the butter and sugars.
Beat the butter with both sugars until light and fluffy. This helps create air pockets for a lighter texture and encourages spread.

Add eggs and vanilla.
Mix in the eggs one at a time, followed by the vanilla. This helps everything emulsify for a smooth, cohesive dough.

Mix in the dry ingredients.
Add the flour mixture gradually, mixing just until combined to avoid overworking the dough.

Stir in the chocolate.
Fold in all three kinds of chocolate for big flavor in every bite.

Bake.
Let the cookies bake for 8–10 minutes, or until the edges are lightly browned and the centers look just set. Don’t over-bake. These are best slightly soft in the middle.

Cool.
Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Variations

• Switch up the chocolate. Try milk chocolate, dark chocolate, or flavored varieties like espresso or caramel chips. Just keep the total amount about the same.
• Use different nuts or skip them. Walnuts, almonds, or hazelnuts work well here. You can also leave the nuts out entirely if needed.
• Add a touch of espresso powder. A half teaspoon mixed into the dry ingredients can enhance the chocolate flavor without making the cookies taste like coffee.
• Sprinkle with flaky salt. For a sweet-and-salty contrast, add a pinch of flaky sea salt to the tops before baking.

How to Store

Room temperature: Store the cooled cookies in an airtight container for up to 5 days. To keep them soft, you can add a slice of bread to the container.

Freezer: These cookies freeze well! Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. Freeze for up to 3 months.

Freezing the dough: You can also freeze the unbaked dough. Scoop onto a lined baking sheet and freeze until solid. Transfer the frozen dough balls to a container or freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.

Big Flavor in Every Bite

These triple chocolate pecan cookies prove that more chocolate really is better. With their crisp edges, chewy centers, and rich mix of flavors, they’re a cookie lover’s dream. Whether you’re baking for a party, gifting a batch, or just craving a little indulgence, these cookies are always a crowd-pleaser.