Chocolate Chunk and Pecan Cookies
These delicious Chocolate Chunk and Pecan Cookies are almost brownie-like with their deep, satisfying flavor thanks to the brown sugar in the recipe. This dough freezes well too.
Why You'll Love This Recipe
Chocolate lovers alert! There are lots of recipes for soft chocolate cookies out there, and you've found the right one. Once I tasted these cookies, I was hooked. I've made these many times, and they are awesome.
Here's a few good reasons to try them:
This chocolate chunk and pecan cookie doesn't have a lot of butter or sugar in it, and they taste incredibly indulgent.
This is an easy cookie to make, soft with a rich chocolate flavor thanks to dark brown sugar in the recipe.
This is an easy to make drop cookie, no rolling or cutting needed.
These cookies freeze well. Make a double batch and save some for later!
Ingredients You’ll Need:
Flours: Two kinds needed, all-purpose and whole wheat pastry flour.
Cocoa Powder: To lay the foundation of chocolate flavor.
Eggs/Sugar/Oil: Dark brown sugar makes a big flavor difference in these cookies.
Vanilla extract: This is double the amount you normally see in a cookie recipe, and more is better in this case.
Chocolate Chips: Semi-sweet and milk chocolate chips.
Pecans: Toasting the nuts first makes a big difference in flavor, don't skip this step!
For the full recipe and list of instructions, please scroll to the recipe card below.
Mix: Cream the butter, sugar, oil, egg and vanilla.
Add: The two flours and cocoa powder.
Refrigerate: Don't skip this step! Chill the dough for several hours or overnight.
Scoop: Well-rounded tablespoons, using a cookie scoop or spoon.
Bake: Oven times can vary, but 12 minutes is standard.
Cool the cookies on a wire rack and enjoy!
It's super easy to freeze these cookies, so you can pop a few in the oven at a moment's notice.
Here's how:
Scoop the cookie dough into rounded tablespoons, place on a large baking sheet lined with wax or parchment paper.
Freeze the dough balls for two hours.
Line a freezer-safe container with a tight fitting lid with wax or parchment paper, then set the dough balls inside the container one layer at a time, adding a sheet of wax or parchment paper in between each layer.
When you're ready to bake, remove desired amount of cookies from container and let them sit at room temperature for about 10 minutes, then bake as directed.
Be sure to shape the cookie dough into round balls so they stay compact when baking.
Whole wheat pastry flour is pretty easy to find in most grocery stores these days. If you can't find it, use spelt flour instead.
FAQ’s:
Can I make the dough in advance?
Sure can. Keep it well-sealed in the refrigerator, or freeze the dough instead. See tips for how to do this!
How do I store the cookies after they're baked?
These keep well in an airtight container for a few days.
Can I use chocolate chips instead of chocolate chunks in the cookies?
Sure can! Either will work well and be delicious.
Chocolate Chunk and Pecan Cookies
These soft brownie-like cookies have a deep, satisfying flavor.
Course: Cookies
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Chilling time: 30 minutes minutes
Total Time: 1 hour 2 minutes
Servings: 24
Ingredients
▢ ¼ cup Butter, unsalted, softened
▢ ½ cup dark brown sugar, packed
▢ ¼ cup granulated sugar
▢ ¼ cup Canola oil, olive oil or grapeseed oil
▢ 1 large egg
▢ 2 teaspoons vanilla extract
▢ ½ cup all-purpose flour
▢ ½ cup whole wheat pastry flour or spelt flour
▢ ¼ cup unsweetened natural cocoa powder
▢ ¼ tsp. salt
▢ ¼ cup dark chocolate chips or chunks (2 ounces)
▢ ¼ cup milk chocolate chips or chunks (2 ounces)
▢ ⅔ cup chopped pecans, toasted optional, but highly suggested. Toast chopped pecans in the oven at 350 for 8-10 minutes first, then add the cooled nuts to the batter at the end
Instructions
Preheat the oven to 350F degrees.
Toast the chopped pecans on a baking sheet in the oven for 5-7 minutes. Set aside to cool.
Prepare a large baking sheet with parchment paper.
In a large bowl with an electric hand mixer, combine the butter and both sugars for 2 minutes until light and fluffy.
Next, add in the oil, egg, and vanilla extract, and continue to mix until everything is incorporated, 1-2 minutes.
In a separate medium-sized bowl, mix together the all-purpose flour, whole wheat pastry flour, the cocoa powder and salt with a whisk or fork to combine.
Add this to the butter mixture and combine with the mixer on medium for a minute or so longer, just enough for the flour to be combined.
Stir in the two chocolates and toasted pecans, mix well. Refrigerate for 30 minutes or overnight.
Scoop a rounded tablespoon of the batter onto the baking sheet lined with parchment paper. Bake until set, 12 minutes. Let the cookies cool for 5 minutes, then transfer to a rack to continue to cool.
Store the cooled cookies at room temperature in a airtight container for up to 4 days.
Notes
Take a few extra seconds to shape the cold cookie dough into round balls so they stay compact when baking.
If you can’t find whole wheat pastry flour (though most grocery stores have it these days) try spelt flour instead.