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