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.
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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
For the full recipe, please scroll to the recipe card below.
- 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!
Step-By-Step Instructions
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!
Tips for Freezing Cookie Dough
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.
Tips for Success
- 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.
Serving Ideas
- These are wonderful right off the cooling rack, preferably while still warm from the oven.
- These cookies travel well, so pack some in cellophane bags tied with a cute ribbon for co-workers, party favors or hostess gifts.
- If you like easy cookie recipes, here’s a few more to try: Butterscotch Shortbread Cookies, White Chocolate Dipped Krispy Treats, these thick and peanutty Jelly Filled Peanut Butter Cookies or this very good Chocolate Snowflake Cookie recipe.
- Make this classic Butterball Cookie Recipe and this easy white chocolate pretzel bark and these festive Chocolate Covered Oreos for a seasonal treat. And if you’re having a cookie party or exchange, make homemade deep dish pizza for the occasion.
Frequently Asked Questions
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.
More Recipes To Try:
- Butterscotch Shortbread Dipped in Chocolate: OMG on these. Really good.
- Decorated Chocolate Covered Strawberries: These are pretty, and also delicious.
- Ginger Biscotti with Pistachios: Perfect for dunking in a warm beverage.
- Easy Chocolate Bark with Pretzels: You’ll love this one.
- Brownie Batter Dessert Hummus: Creamy with wonderful flavor.
- Mini Chocolate Chip Cookies: So cute, so delish.
- Apple Butter Cookies Recipe: A very delicious cookie.
- Baked Apples with Crumble Topping: A warm, homey dessert.
- Easy White Chocolate Pretzel Bark: An easy, delicious candy.
- Lemon Shortbread Cookies: These are thick, soft, amazing.
- Naan BLT with Sun Dried Tomato Mayo: A tasty lunch item. So good!
- California Fig Banana Bread: With or without frosting, this is a winner.
- Favorite Chocolate Chip Cookies: Dang these are good.
- Fresh Banana Cake: Moist and delish.
- White Chocolate Peanut Butter Cups: Easy and so pretty.
- White Chocolate Popcorn with Sprinkles: Great for gifting too.
If you’ve tried these Chocolate Chunk and Pecan Cookies, or any other recipe on Studio Delicious, please tell me about in the comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Chocolate Chunk and Pecan Cookies
These soft brownie-like cookies have a deep, satisfying flavor.
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Servings: 24
Calories: 134kcal
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.
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Calcium: 12mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
Don’t Miss a Recipe!
- This post was updated with improved text and new FAQ’s December 4, 2024.
Because, chocolate. ’nuff said.
I love using both milk and dark chocolate chips in my cookies as well, you get the best of both worlds! Toasting the pecans made a big difference as well. Delicious!
So good! Thanks 🙂
Oh yes! Give me all the chocolate! These are a chocolate lovers dream!
Thanks!
These were sooooo easy and delicious!!!!
Oh great, thanks for saying so! 🙂
YUM! Its the best and the most wonderful dessert for kids right now since we all are quarantined.
Right! 🙂
Feels like chocolate heaven. My kids to feast on these yummy and delicious chocolate cookies. A treat for sure.
Thanks! 🙂
These Triple Chocolate Cookies is making me drool! I really love cookies and that idea of brown sugar flavor on this is perfect!
thank you 🙂
Beautiful cookies and I love that you use oil and whole wheat flour. A recipe I will try asap! Thanks for sharing.
Thank you very much!
Oh my goodness, my kids loves cookies and I am sure they will love to taste your triple chocolate cookies recipe. It looks really delicious!
Well thank you!
These are so good. I had to give half of them away or I would just eat them all!
Good thinking!
Chocolate cookies are my go to treat and these are delicious! I especially like the low sugar in this recipe which makes it easy to scarf down a whole bunch.
Yep, thats me too 🙂
These cookies are great for any chocolate lover! I was craving some chocolate in a serious way, and these were just what I needed.
Perfect! 🙂
Oh my gosh these cookies are literally making me drool! So good and so easy! Can’t wait to make them.
Excellent, enjoy!
My children loved these cookies so much I think I better make a triple batch lol!! I definitely will be sharing your recipes with some of my friends.
Oh thats great! 🙂