Dark Chocolate Pecan Cookies
These dark chocolate pecan cookies are loaded with rich dark chocolate chips and crunchy toasted pecans for seriously delicious results! They’re soft, chewy cookies that have that “bakery quality” look with chocolate and pecans pressed on top right after baking.
What makes these cookies so great? That combination of dark chocolate and pecans is unbeatable. Rich, not too sweet chocolate meets buttery, nutty pecans. The perfect balance (in my opinion)!
The little trick of adding extra chocolate chips and pecan pieces on top while cookies are still hot? Game changer! They don’t get covered in dough and make your cookies look professional. Like you actually know what you’re doing!
These cookies are perfect for holiday platters, cookie exchanges, or anytime you want something that tastes yummy and looks like a pastry chef made them. Serve them with these chocolate chip Nutter Butter cookies, 3 ingredient sugar cookies, and kitchen sink cookies for fun cookie spread.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter – I use unsalted butter so I can control the salt levels. If you only have salted butter, then take out the salt later on in the recipe. Be sure to soften it close to room temperature to make it easier to mix.
- Sugar – A combination of regular white sugar and light brown sugar helps to keep the cookie chewy and not crispy.
- Flour – I have only made this with all purpose flour. If you try it with flour alternatives, leave me a comment and let me know how they turn out!
- Nuts – Of course I use toasted pecans, but feel free to use almonds, walnuts, or macadamia nuts. Just change what you call them, LOL. And toast your pecans before adding them to the cookie. It makes the flavor stand out more.
- Chocolate – Again, I use dark chocolate for the name, and because I love it. But you can always switch it out for your favorite chips. Semi-sweet, milk, or other flavored chips work too.
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How To Make Dark Chocolate Pecan Cookies
- In a large bowl. Combine the butter, sugar, and brown sugar. Cream for 1-2 minutes or until completely mixed. Slowly add in the eggs and vanilla.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Slowly add the dry ingredients into the butter/sugar mixture in 2-3 batches until just mixed.
- Stir in the 10 ounces of dark chocolate and 1 cup of the pecans.
- Scoop the dough into 2 tablespoon scoops. Place on a parchment line baking sheet. Chill for 30 minutes.
- When ready to bake, preheat the oven to 375F. Place 6 dough balls on a prepared baking sheet, flatten slightly, and bake for 10-12 minutes or the edges are starting to brown. Remove from the oven and set on the stove top.
- While the cookies are still hot, place a few extra chocolate chips and pecan pieces into the top of the cookie to make it look nice. Let cool for another 5-10 minutes. Remove from the baking sheet and cool completely on a wire rack. Continue with remaining dough balls until all the cookies are baked.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
These cookies will last for up to 10 days, at room temperature, in an airtight container. I like to place a piece of parchment paper between them if I am stacking them. This keep the chocolate from smearing on the other cookies and making them messy.
You can also freeze them, once baked, for up to 2 months. Store them the usual way, in a freezer safe bag, and thaw for an hour before eating.
Once you thaw them, the chocolate may have a slightly ashy or white look. This is just the chocolate separating during the freezing process and won’t affect the taste at all. If the color bothers you, just heat them up slightly and they will be fine.
Variations
I know these are called dark chocolate pecan cookies so you feel like you can’t make any changes. But you most certainly can!
The cookie dough is very versatile so you can always add your favorite goodies. Just be sure to keep the amounts the same. Here are a few of my favorites:
- Dark chocolate & pecan
- White chocolate & macadamia nut (my son’s favorite!)
- Butterscotch & pecan
- Milk chocolate & almond
- Semi-sweet chocolate and toffee bits
Frequently Asked Questions
Chilling prevents the cookies from spreading too much during baking. It helps them keep their shape and creates thicker, chewier cookies instead of thin, flat ones. These don’t spread too much so you don’t have to chill them that long.
Absolutely! Use whatever chocolate you prefer. Dark chocolate gives a richer, less sweet flavor that balances the pecans, but milk or semi-sweet chocolate works great too.
No, but it’s a neat trick! Adding chocolate chips and pecans to the tops of hot cookies makes them look more professional and bakery-quality. They stay visible instead of getting covered by dough during baking.
Yes! Toasting pecans at 350°F for 5-8 minutes before adding them to the dough brings out even more nutty flavor. Cool them completely before adding to dough.
Recipe Tips & Tricks
- Cream properly – Beat butter and sugars for 1-2 minutes until completely mixed and fluffy for best texture.
- Don’t over mix – Add dry ingredients in 2-3 batches and mix just until combined. Over mixing creates tough cookies.
- Cookie chill – 30 minutes in fridge prevents spreading and creates thicker, chewier cookies.
- Pro presentation trick – Press extra chocolate chips and pecan pieces on top of hot cookies right out of oven. They stay visible and make cookies look professional instead of getting covered in dough.
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This dark chocolate pecan cookie recipe is the perfect treat to satisfy your cookie craving. A chewy, soft center with slightly crispy edges gives you all the best textures too!
Dark Chocolate Pecan Cookie Recipe
Ingredients
- 1 cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups pecans toasted, chopped
- 2 cups dark chocolate chips (10 ounce bag) + ½ cup extra for decorations. I like to use the mini ones for this.
Instructions
- In a large bowl. Combine the butter, sugar, and brown sugar. Cream for 1-2 minutes or until completely mixed.
- Slowly add in the eggs and vanilla.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder.
- Slowly add the dry ingredients into the butter/sugar mixture in 2-3 batches until just mixed.
- Gently stir in the 10 ounces of dark chocolate and 1 cup of the pecans.
- Scoop the dough into 2 tablespoon size scoops. Place on a parchment line baking sheet.
- Chill for 30 minutes.
- When ready to bake, preheat the oven to 375F.
- Place 6 dough balls on a prepared baking sheet, flatten slightly, and bake for 10-12 minutes or the edges are starting to brown.
- Remove from the oven and set on the stove top.
- While the cookies are still hot, place a few extra chocolate chips and pecan pieces into the top of the cookie to make it look nice.
- Let cool for another 5-10 minutes. Remove from the baking sheet and cool completely on a wire rack.
- Continue with remaining dough balls until all the cookies are baked.
Notes
- Cream properly – Beat butter and sugars for 1-2 minutes until completely mixed and fluffy for best texture.
- Don’t over mix – Add dry ingredients in 2-3 batches and mix just until combined. Over mixing creates tough cookies.
- Cookie chill – 30 minutes in fridge prevents spreading and creates thicker, chewier cookies.
- Pro presentation trick – Press extra chocolate chips and pecan pieces on top of hot cookies right out of oven. They stay visible and make cookies look professional instead of getting covered in dough.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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