Get the Recipe:
Triple Chocolate Pecan Cookies
These chewy cookies are loaded with bittersweet, semi-sweet, and white chocolate, plus a handful of pecans for crunch. A crowd-pleasing cookie that's easy to make and full of rich chocolate flavor.
Ingredients
- 2 2/3 cups (320 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed dark brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounces (113 g) semi-sweet chocolate, roughly chopped
- 4 ounces (113 g) bittersweet chocolate, roughly chopped
- 4 ounces (113 g) white chocolate, roughly chopped
- 1 1/2 to 2 cups (165 to 220 g) pecan halves
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Mix together the flour, baking soda, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter until creamy, about 1 & 1/2 to 2 minutes. Add both sugars, and beat until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each. Then mix in the vanilla.
- With the mixer on low speed, gradually add the dry ingredients. Mix until there are just a few small streaks of flour remaining.
- Fold 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 one pan at a time for 8-10 minutes, or until the tops are just set and the edges are lightly browned.
- Cool the cookies on the pan on a wire rack for 5 minutes, then transfer directly onto wire racks to cool completely.
Notes
- Recipe slightly adapted from Great Cookies.
- Use any combination of chocolate you like—milk, dark, semi-sweet, or white. Just keep the total amount around 12 ounces.
- Chopped chocolate bars give pockets of melted chocolate, while chips create more uniform distribution.
- These cookies spread, so be sure to leave plenty of space between each scoop.
- Let your pans cool completely between batches to keep cookies from overspreading.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
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