Double Chocolate Pecan Cookies

These Double Chocolate Pecan Cookies are crispy on the edges and chewy in the middle and full of chocolate!

Ingredients

Ingredients
Servings:
g
Butter
g
Brown Sugar
g
Granulated Sugar
Eggs
tsp
Vanilla Extract
tsp
Salt
tsp
Baking Soda
tsp
Corn Starch
g
All-Purpose Flour
g
Cocoa Powder
g
Chocolate Chips
g
Pecan Nuts
Coarse Salt

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
  3. Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour and cacao powder, mixing until just combined.
  5. With mixer still on low, add in the chocolate chips and 2/3 of the pecan nuts until incorporated.
  6. Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Spread the remaining pecan nuts in small pieces on the cookies and sprinkle some coarse salt over.
  7. Bake for 12-15 minutes, until the edges and tops are lightly darker.
  8. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. The cookies should be heavenly fudgy in the inside.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
  3. Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour and cacao powder, mixing until just combined.
  5. With mixer still on low, add in the chocolate chips and 2/3 of the pecan nuts until incorporated.
  6. Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Spread the remaining pecan nuts in small pieces on the cookies and sprinkle some coarse salt over.
  7. Bake for 12-15 minutes, until the edges and tops are lightly darker.
  8. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. The cookies should be heavenly fudgy in the inside.

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