Chocolate Chunk Pecan Cookies
These Chocolate Chunk Pecan Cookies are everything a homemade cookie should be. Soft in the center, crisp around the edges, and generously studded with chunks of rich dark chocolate and toasted pecans, they’re perfect for an afternoon pick-me-up or sweet treat after any meal.
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Toasting The Pecans
Toasting the pecans for a few minutes in the oven really brings out their flavor, making for a much tastier cookie. Place the chopped pecans on a baking sheet or in an oven-safe baking dish and roast for 4 to 5 minutes or until they have started to brown and have become fragrant. Be sure to allow them to fully cool before adding them to the cookie dough so they don’t cause any melting.
Choosing A Chocolate
I think a good quality 60% bittersweet chocolate is the perfect choice for these cookies. The slightly darker chocolate pairs well with the pecans and adds a richer flavor. However, you could use a semi-sweet chocolate if you prefer. You can use chips or bars roughly chopped into large chunks.
Scooping The Cookie Dough
I like to use a 1.25-ounce cookie scooper (also called a disher) to get even cookie dough balls. Or, you can just scoop and drop about 2 tablespoons worth of dough onto a parchment-lined baking sheet. I tested rolling the dough balls before baking, but I found that they spread more and lost all of the craggy bits that get crunchy, so I suggest the scoop-and-drop method.
When Are The Cookies Done Baking?
This is a personal preference. If you like your cookies really soft and gooey, bake them just until the edges are starting to brown but the center is still doughy, about 9 minutes. If you prefer a cookie that is baked more, bake them for closer to 12 minutes or until you see the centers begin to lighten in color.
Either way, once they’re done baking, allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Chocolate Chunk Pecan Cookies
Ingredients
- 1 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup salted butter softened
- 1 cup dark brown sugar packed, see notes
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces bittersweet chocolate chips or bars cut into chunks
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Place chopped pecans on a baking sheet or oven-safe dish and roast for 4 to 5 minutes or until lightly browned and fragrant. Remove to a plate and cool completely.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until well combined, about 2 minutes. Add the eggs and vanilla extract and mix until fully incorporated.
- Add the dry ingredients to the wet and mix just until they come together.
- Mix in the chocolate chunks and the cooled pecans until they are evenly distributed.
- Using a cookie scooper or spoon, scoop about 2-tablespoon balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9 to 11 minutes or until the edges begin to lightly brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
