Chocolate Chunk Pecan Cookies

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These Chocolate Chunk Pecan Cookies are rich, chewy, and loaded with gooey dark chocolate and buttery toasted pecans. They're everything a cookie lover wants in one bite!

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 208kcal

Author: Alicia S.

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.

Notes

Brown Sugar: I suggest dark brown sugar for the best flavor and moistness. However, you can use light brown sugar instead.

Storage: Keep the cooled cookies in an airtight container at room temperature for 3 to 4 days.

Nutrition