These soft, chewy dark chocolate and pecan cookies are a more sophisticated version of the traditional chocolate chip. They’ll quickly become a favorite.

Dark Chocolate and Pecan Cookies on

I feel like I haven’t posted a cookie recipe in a long time. Maybe I got burned out during the Christmas season with all the cookies during that time. But don’t you worry. Cookies and I are BFFs. Best. Friends. Foreeeeeever. Or until my skinny jeans start getting tight. Then we might need to put a little distance between each other. But don’t worry, cookies. I’ll see you around soon.

When Katie (of Katie’s Cucina) asked me to help her out with a guest post, I immediately said yes. You see, Katie’s busy. She just had a baby!!! The last thing she needs to be doing right now is blogging so I am so thrilled to be able to help her out. She needs to spend ALL her time snuggling her new little cutie. And little Ryder is so, so, SO cute! Head on over to Katie’s site to meet Ryder — he has the sweetest little face!

Dark Chocolate and Pecan Cookies on

Kind of makes me want to have another one.

Oh wait. Puking for 9 months straight? Never mind, I’m good.

Maybe Katie will let me snuggle with Ryder so I can get my baby fix. In the meantime, I made cookies. Back the cookies, yes. These cookies quickly shot to the top of my list of favorites.

First of all, they are super thick and soft — one of my favorite cookie attributes. Secondly, dark chocolate. Thirdly, crunchy, flavorful pecan. And what I think makes these cookies really special is the touch of cinnamon. It complements the chocolate and pecans just perfectly and makes these cookies slightly more interesting and sophisticated than a plain ol’ chocolate chip cookie.

Craving more cookies? Try:


Dark Chocolate and Pecan Cookies on

I originally shared this recipe for chocolate and pecan cookies on Katie’s Cucina but you can find it here as well!

Dark Chocolate and Pecan Cookies

These soft, chewy dark chocolate and pecan cookies are a more sophisticated version of the traditional chocolate chip. They’ll quickly become a favorite.


  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup dark chocolate chips


  1. In a bowl, mix together flour, cornstarch, salt, baking soda, and cinnamon. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides as needed.
  3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in chocolate chips and pecans by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or Silpat and set aside.
  4. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.
All images and text ©Rachel Cooks.