Dark Chocolate Pecan Cookie Recipe

metal serving tray with 12 cookies on it

Dark Chocolate Pecan Cookie Recipe

These dark chocolate pecan cookies look professional. Loaded with chocolate and pecans, with extras pressed on top while hot, all your cravings will thank you!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill: 30

Total Time: 57

Servings: cookies

Author: Jennifer Stewart

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.

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