Soft, chewy dark chocolate and pecan cookies are a more sophisticated version of a traditional chocolate chip cookie. They’ll quickly become a favorite.
These cookies will quickly shoot to the top of your list of favorites. They are super thick and soft, one of my favorite cookie attributes. Along with dark chocolate chips, crunchy, flavorful pecans, what I think makes these cookies really special is a 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.
More Cookie Recipes
- Andes Mint Cookies
- Whole Wheat Chewy Oatmeal Raisin Cookies
- Mexican Chocolate Shortbread Cookies
- Gingersnap Cookies with White Chocolate and Cranberries
- Windmill Cookies aka Speculoos Cookies (plus nut free option)
- 3 Ingredient Peanut Butter Cookies from Barefeet in the Kitchen
I originally shared this recipe on Katie’s Cucina but you can find it here as well!
Dark Chocolate and Pecan Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ cup brown sugar
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup dark chocolate chips
Instructions
- In a bowl, mix together flour, cornstarch, salt, baking soda, and cinnamon. Set aside.
- 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 egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides as needed.
- 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°F and line baking sheets with parchment paper or Silpat and set aside.
- 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 cooling. Store in airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Thank you again for guest posting for me. Today is the first day I’ve gotten on the computer since Ryder came into our lives! It feels good and now I’m ready to bake cookies. ;)
These cookies look gorgeous! I love the idea of pecans too, we never have ‘pecan anything’ in Australia and we are totally missing out!
What a great recipe for Katie’s blog. I’m always up for cookies. So no more babies??
Never say never…. ;)
Another gorgeous way to eat dark chocolate. *Love*
Have a beautiful day Rachel!
This recipe is great!! I love cookies like these :)
I LOVE how thick and puffy these are. Also, nuts and cinnamon in my chocolate chip cookies are two musts for me!
The cinnamon makes them SO much better!
Dark chocolate and pecans is SUCH a great combo. These cookies look absolutely perfect!