Description
These Double Chocolate Chocolate Chip Cookies with Pecans are a delightful treat, combining a rich chocolate flavor with the crunch of pecans. With simple prep and irresistible taste, they are perfect for any occasion!
Ingredients
Scale
- 1 cup salted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- 2 ounces semi-sweet chocolate, chopped
- Flaky salt for topping, optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes.
- Add the eggs and vanilla and beat until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in three parts, pulsing the mixer to prevent the flour from flying out and mixing until just combined.
- Using a wooden spoon or rubber spatula, fold in the chocolate chips, pecans, and chopped chocolate. The dough will be thick. If necessary, use your hands to combine.
- Cover the dough with plastic wrap and refrigerate for 24-72 hours.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat.
- Using a kitchen scale, measure out 6 ounce balls of dough, using your hands to press them together and round them out. If you don't have a kitchen scale, just divide your dough evenly into seven balls.
- Place the dough balls on the prepared baking sheet, working in batches as necessary to prevent them from spreading into each other. I was able to fit four cookies per sheet.
- Using the palm of your hand, flatten the dough slightly. It should still sit up pretty high, but you just want to take the dome of it down a little bit.
- If desired, press extra chocolate chips and pecans into the top of the dough. You can also sprinkle with flaky sea salt if desired.
- Bake the cookies for 16-17 minutes or until the edges are set and the middle looks soft but not glossy.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For best results, refrigerate the dough for at least 24 hours to enhance the flavors.
These cookies can be stored in an airtight container for up to 1 week.
Feel free to adjust the amount of chocolate chips and pecans to your liking.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg