Go Back
+ servings
a tray of chocolate cookies with a green cloth under them.
Print Recipe
5 from 15 votes

Chocolate Chunk and Pecan Cookies

These soft brownie-like cookies have a deep, satisfying flavor.
Prep Time20 minutes
Cook Time12 minutes
chilling time30 minutes
Total Time1 hour 2 minutes
Course: Cookies
Cuisine: American
Servings: 24
Calories: 134kcal
Author: Paige
Cost: $15-$25.00

Equipment

  • Mixing bowls, large and medium
  • Electric Hand Mixer
  • whisk or fork
  • parchment paper

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)
  • 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