If you’re looking for a delicious treat that perfectly balances rich, gooey chocolate with the irresistible crunch of toasted nuts, look no further than these Dark Chocolate Pecan Cookies. Every bite delivers a wonderful contrast of soft centers, crisp edges, and pockets of melted dark chocolate paired with buttery pecans. These cookies bring comfort and a touch of indulgence to any day, making them a must-bake favorite whether you’re sharing with friends or sneaking a few just for yourself.
Ingredients You’ll Need
It’s amazing how a simple lineup of pantry staples—plus premium dark chocolate and crunchy pecans—comes together to make such a memorable cookie. Each ingredient plays a special role in building flavor, texture, and that golden bakery-worthy finish.
- Unsalted butter, softened: Ensures a soft, tender crumb and gives the cookies a rich, buttery flavor.
- Packed brown sugar: Adds moisture and depth, creating a slight chew and lovely caramel notes.
- Granulated sugar: Sweetens and helps the cookies spread perfectly as they bake.
- Large eggs: Bind everything together and help achieve just the right level of softness.
- Vanilla extract: Provides a warm, sweet aroma that rounds out all the flavors.
- All-purpose flour: Gives the cookies structure without making them heavy.
- Baking soda: Lends a gentle lift and helps the dough spread evenly.
- Baking powder: Adds extra lightness, ensuring the cookies aren’t too dense.
- Salt: Enhances all the other flavors, balancing sweetness and intensifying chocolate.
- Chopped pecans: Bring nutty crunch and a hint of buttery flavor—toast them for even more depth.
- Dark chocolate chunks or chips: The star of the show, melting into luxurious ribbons throughout every bite.
How to Make Dark Chocolate Pecan Cookies
Step 1: Prepare Your Oven and Baking Sheet
Set yourself up for cookie success by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this not only prevents sticking but also makes for quick, easy cleanup—always a bonus on baking days.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened unsalted butter together with the packed brown sugar and granulated sugar. You want the mixture to look light and fluffy, which signals the airiness that will help your Dark Chocolate Pecan Cookies bake up perfectly tender.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition—this ensures the texture is smooth and cohesive. Add the vanilla extract for that tempting aroma that always signals cookies are on the way.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This way, all the leaveners and seasonings will be evenly distributed when you combine everything later, keeping the cookies light and flavorful from edge to center.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t over-mix—once the flour streaks disappear, you’re ready to move on. It’s this delicate touch that keeps your Dark Chocolate Pecan Cookies soft rather than tough.
Step 6: Fold in the Pecans and Dark Chocolate
Gently fold in the chopped pecans and dark chocolate chunks or chips. As you stir, imagine the crunchy, buttery pecans and those pools of melted chocolate waiting in every baked cookie—you’ll be glad you went generous with both.
Step 7: Scoop and Bake
Use heaping tablespoons to scoop your dough onto the parchment-lined baking sheet, leaving about 2 inches between cookies. Bake for 10-12 minutes, until the edges are beautifully golden and the centers still look slightly underbaked. That’s your cue for perfect cookies—soft inside, crisp outside.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes to finish setting up before transferring them to a wire rack to cool completely. This little pause keeps them from breaking and helps lock in all that gooey, chocolatey goodness.
How to Serve Dark Chocolate Pecan Cookies
Garnishes
For a fancy finish, sprinkle the tops with a little flaky sea salt right after baking, or drizzle over some melted dark chocolate once they’ve cooled for an extra decadent spin on classic Dark Chocolate Pecan Cookies.
Side Dishes
Pair your cookies with a tall glass of cold milk, cup of hot coffee, or even a scoop of vanilla ice cream. The bittersweet chocolate and nutty pecans are a match made in heaven with creamy, cool flavors on the side.
Creative Ways to Present
Stack the cookies in a clear jar tied with a ribbon for an irresistible homemade gift, or arrange them on a pretty platter with a dusting of powdered sugar for special celebrations. You can even sandwich a little ice cream between two cookies for the ultimate Dark Chocolate Pecan Cookies ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies in an airtight container at room temperature—they’ll stay chewy and fresh for up to five days. Layer them with parchment or wax paper to prevent sticking and preserve that just-baked texture.
Freezing
Both the dough and the finished cookies freeze beautifully! For the dough, scoop portions onto a sheet, freeze, then store in a zip-top bag. Bake directly from frozen (add a couple of extra minutes in the oven), or freeze the baked cookies for up to three months. Let them thaw at room temperature or give them a quick warm-up.
Reheating
If you crave warm, melty chocolate pockets, pop a cookie in the microwave for 10-15 seconds, or warm larger batches in a low oven for a few minutes. They’ll taste like they’re fresh from the oven all over again.
FAQs
Can I use milk chocolate instead?
Absolutely! While dark chocolate gives these cookies a bold, intense flavor, milk chocolate will make them slightly sweeter and creamier. Either option works beautifully.
Do I need to toast the pecans?
Toasting pecans adds wonderful aroma and extra crunch, but it isn’t strictly required. If you have time, a quick toasting in a skillet or oven really brings out the pecans’ flavor.
Can I make these cookies gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking flour. The cookies will still have fantastic texture and rich taste.
How do I prevent the cookies from spreading too much?
If you find your Dark Chocolate Pecan Cookies spread more than expected, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and produce those perfect, thick centers.
What’s the best way to chop the chocolate?
Chop a quality chocolate bar into uneven chunks for gooey, irregular chocolate pockets, or just use dark chocolate chips for convenient, classic appeal. Both are delicious in these cookies!
Final Thoughts
There’s just something magical about baking a fresh batch of Dark Chocolate Pecan Cookies—the whole kitchen fills with their sweet, chocolatey aroma, and each bite is a reminder of how wonderful homemade treats can be. Give this recipe a try, share a few with someone you love, and see how quickly these cookies disappear from the table!
Print
Dark Chocolate Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of dark chocolate and crunchy pecans with these decadent Dark Chocolate Pecan Cookies. Perfect for any occasion, these cookies are sure to satisfy your sweet tooth.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Additional Mix-ins:
- 1 cup chopped pecans
- 1 1/2 cups dark chocolate chunks or chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dough: In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add Mix-ins: Fold in pecans and dark chocolate chunks.
- Bake: Scoop dough onto baking sheet and bake for 10-12 minutes until golden on the edges. Cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, consider toasting the pecans before adding to the dough.
- Store cookies in an airtight container to maintain chewiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
