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

Sure can. Keep it well-sealed in the refrigerator, or freeze the dough instead. See tips for how to do this!
These keep well in an airtight container for a few days.
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!
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Chocolate Chunk and Pecan Cookies
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
- 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
- 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! 🙂