Go Back
Homemade Dark Chocolate Chip Pecan Cookies photo

Dark Chocolate Chip Pecan Cookies

These Dark Chocolate Chip Pecan Cookies are a heavenly blend of rich chocolate and crunchy pecans, perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter room temperature
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped pecans
  • 2 cups dark chocolate chips
  • to taste Sea salt optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Cookie sheets
  • Parchment paper
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and achieve that perfect golden color.
  2. Step 2: In a large bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
  3. Step 3: In another bowl, use an electric mixer to cream the room-temperature butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition, followed by the pure vanilla extract.
  5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Step 6: Fold in the chopped pecans and dark chocolate chips until evenly distributed throughout the dough.
  7. Step 7: Using a cookie scoop or spoon, portion out the dough onto prepared cookie sheets, spacing them about 2 inches apart.
  8. Step 8: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
  9. Step 9: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.

Notes

  • For a seasonal twist, add spices like cinnamon in autumn or peppermint in winter.
  • Store cookies in an airtight container for up to a week, or freeze for up to three months.
  • Prepare the dough in advance and freeze for quick baking later.