Soft, chewy dark chocolate and pecan cookies are a more sophisticated version of a traditional chocolate chip cookie. They’ll quickly become a favorite.
I feel like I haven’t posted a cookie recipe in a long time. But don’t you worry. Cookies and I are BFFs. Best. Friends. Forever. Or until my 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!
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.
No offense, chocolate chip cookies, I still love you, too!
Craving more cookies? Try:
I originally shared this recipe for chocolate and pecan cookies on Katie’s Cucina but you can find it here as well!
- 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
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.