Get the Recipe:
Chewy Chocolate Pecan Cookies
These chewy chocolate pecan cookies are packed with chocolate chips and crunchy pecans, with a rich, brownie-inspired flavor and soft, satisfying texture. An easy, chocolate-loaded cookie that’s sure to disappear quickly.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (150 g) unsalted butter, softened
- 1 ½ cups (300 g) firmly packed light brown sugar
- 1 tablespoon (15 ml) water
- 1 teaspoon extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans
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Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, water, and vanilla until fluffy. Add the eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low and gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips and pecans.
- Refrigerate the dough for about 30 minutes.
- Preheat oven to 375° (190°C). Line baking sheets with parchment paper or silicone liners.
- Drop dough by tablespoonfuls onto prepared pans. Bake one pan at a time for 10-12 minutes, or until cookies are set but with soft centers.
- Cool on the pans for a few minutes. Then, transfer to wire racks to cool completely.
Notes
- Recipe adapted from Southern Living.
- Chill the dough for best results. A short chill helps control spreading and improves the cookies’ texture.
- Don’t over-bake. The centers should still look slightly soft when you remove the cookies from the oven. They’ll continue to set as they cool.
- Toast the pecans (optional). For deeper flavor, lightly toast the pecans before adding them to the dough.
- Use a cookie scoop for even baking. Portioning the dough evenly helps the cookies bake at the same rate.
- Storage. Store in an airtight container at room temperature for up to 4 days.
- Freezing. The dough can be scooped and frozen for up to 2 months. Bake from frozen, adding an extra minute or two to the baking time.
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