Double Chocolate Pecan Cookies
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These Double Dark Chocolate Pecan Drop Cookies are your perfect fix! With both dark cocoa powder and dark chocolate chips, this recipe takes the classic chocolate chip cookie to new heights.
The crunch of pecans adds the perfect twist to these decadent, melt-in-your-mouth treats. Easy to make and impossible to resist, these cookies are sure to wow at any gathering!
Double Chocolate Pecan Cookies
Ingredients:
- 2 Cups All Purpose Flour
- 1 Cup Crisco (or butter)
- 1 Cup Brown Sugar
- ½ Cup Dark Cocoa Powder
- ½ Cup Chopped Pecans
- ¼ Cup White Granulated Sugar
- 12 Ounces Dark Chocolate Chips
- 2 Large Eggs
- ½ Tablespoon Vanilla Extract
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Items Needed:
- Stand Mixer with Beater Attachment
- 1.2 Tablespoon Cookie Scoop (0.8 oz)
Directions:
- Preheat the oven to 375°F and line a 9×13 baking sheet with parchment paper.
- In your stand mixer, cream together the brown sugar, white sugar, and Crisco for about 2 minutes until fluffy.
- Add vanilla and eggs, beating until combined.
- In a separate bowl, whisk together flour, salt, baking soda, and dark cocoa powder.
- Gradually add the flour mixture to the mixer, half a cup at a time. Mix until fully combined.
- Stir in the dark chocolate chips and pecans until evenly distributed.
- Using the cookie scoop, drop dough onto the prepared baking sheet, leaving about an inch between each cookie.
- Bake for 8-10 minutes, or until cookies look nearly done (they’ll firm up a bit once they cool).
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Repeat until all the dough is used up—then enjoy your delicious cookies!
Tips:
- Store cookies in a sealed container for up to 3 days, or freeze them for up to 3 months.
- Swap Crisco for butter if you prefer, but chill the dough for an hour before baking (scoop and freeze the dough to speed it up). Make sure the butter is at room temperature.
- Pull the cookies out just a tad gooey—this way, they’ll finish cooking on the pan while they cool.
- Want bigger cookies? Bake at 340°F for 10-12 minutes, adjusting time as needed.
Enjoy the ultimate chocolatey treat with these irresistible Double Chocolate Pecan Cookies!
double chocolate pecan cookies
Indulge in these Double Chocolate Pecan Cookies, a decadent treat packed with dark cocoa powder, dark chocolate chips, and crunchy pecans. Easy to make and perfect for any occasion!
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Crisco or butter
- 1 Cup Brown Sugar
- ½ Cup Dark Cocoa Powder
- ½ Cup Chopped Pecans
- ¼ Cup White Granulated Sugar
- 12 Ounces Dark Chocolate Chips
- 2 Large Eggs
- ½ Tablespoon Vanilla Extract
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 375°F and line a 9×13 baking sheet with parchment paper.
- In your stand mixer, cream together the brown sugar, white sugar, and Crisco for about 2 minutes until fluffy.
- Add vanilla and eggs, beating until combined.
- In a separate bowl, whisk together flour, salt, baking soda, and dark cocoa powder.
- Gradually add the flour mixture to the mixer, half a cup at a time. Mix until fully combined.
- Stir in the dark chocolate chips and pecans until evenly distributed.
- Using the cookie scoop, drop dough onto the prepared baking sheet, leaving about an inch between each cookie.
- Bake for 8-10 minutes, or until cookies look nearly done (they’ll firm up a bit once they cool).
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Repeat until all the dough is used up—then enjoy your delicious cookies!
