Description
These Double Chocolate Chip Cookies with Pecans combine rich cocoa, semi-sweet chocolate chips, and crunchy pecans for a deliciously decadent treat. Perfectly chewy with a slight crisp on the edges, these cookies are ideal for chocolate lovers and make a wonderful snack or dessert for any occasion.
Ingredients
Dry Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with a knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder (Dutch-processed preferred or natural cocoa powder)
Wet Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips (best quality such as Ghirardelli or Guittard)
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Set oven racks in the middle and upper thirds of the oven and preheat to 375°F. Line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, and salt. Sift the cocoa powder through a fine sieve into the bowl, then whisk all together until evenly blended.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter, light brown sugar, granulated sugar, and vanilla extract until creamy and well combined, about 1 minute. Add the eggs and continue beating for about 2 minutes until the mixture becomes light and fluffy.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing on low speed until combined. The dough may appear crumbly initially but will come together as mixed. Fold in the semi-sweet chocolate chips and chopped pecans.
- Chill the Dough: Refrigerate the dough for about 30 minutes until firm enough to handle. Then, roll the dough into tablespoon-sized balls and arrange them on the prepared baking sheets about 2 inches apart.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes or until they are puffed and set. After removing from the oven, cool the cookies on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
- Storage and Freezing Instructions: Store cookies in an airtight container for up to 3 days. The dough can be made up to 3 days ahead and refrigerated or rolled into balls and frozen. For freezing dough balls, freeze on a tray until firm, then transfer to a sealed bag for storage. Bake frozen dough balls adding 1–2 minutes to baking time. Baked cookies can be stored airtight with parchment or foil layers and allowed to come to room temperature before serving.
Notes
- Using Dutch-processed cocoa powder is preferred for richer flavor, but natural cocoa powder works well too.
- Cookie dough can be refrigerated for up to 3 days or frozen for longer storage.
- When baking from frozen dough balls, add 1–2 minutes to the baking time.
- Baked cookies store well in airtight containers with parchment or foil separating layers.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
