Double Chocolate Chip Cookies with Pecans
This post may contain affiliate links. Read my full disclosure policy.
These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.
Baking chocolate chip cookies can be a crapshoot: sometimes they puff up nicely, other times they flatten out like pancakes. As a recipe developer, this drives me crazy! Thankfully, these double chocolate chip cookies are foolproof. Stuffed with chocolate chips and pecans, they emerge from the oven puffy, gooey, chewy, and crunchy every single time. They are so rich and chocolatey, they almost beg for a tall glass of milk.
Feel free to play with the recipe. You can dot the cookies with white chocolate chips for visual appeal, swap out the pecans for walnuts, or add dried cherries if you’re a fruit and chocolate person. Or do like my daughter: sandwich two cookies together with a scoop of vanilla ice cream. Smart cookie!
“These came out amazing the first time, thanks Jenn!! They are delicious and disappear fast in my house!”
What You’ll Need To Make Double Chocolate Chip Cookies
- All-Purpose Flour: Provides the structure for the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Soda: Helps the cookies rise slightly, ensuring a soft and chewy texture.
- Cocoa Powder: Adds rich, deep chocolate flavor to the cookies. I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
- Butter: Adds richness and moisture, creating a tender cookie.
- Light Brown Sugar: Adds sweetness and contributes to a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens the dough and helps achieve a light, crispy edge.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Eggs: Provide structure and moisture to the cookie dough.
- Semi-Sweet Chocolate Chips: Add bursts of chocolate to every bite.
- Chopped Pecans: Add crunch and a nutty flavor, beautifully complementing the chocolate.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, salt and baking soda in a medium bowl. Pass the cocoa powder through a fine sieve to remove any lumps.
Whisk the dry ingredients until well combined, then set aside.
Beat the butter, brown sugar, granulate sugar and vanilla in a large bowl until creamy.
Add the eggs.
And beat a few minutes more, until light and fluffy.
Add the flour and cocoa powder mixture.
Mix until evenly combined.
Add the chocolate chips and pecans.
The dough will be soft and sticky so chill it for about 30 minutes in the refrigerator. Roll the dough into tablespoon-size balls and place 2-inches apart on parchment-lined baking sheets.
Bake for 8-10 minutes, until the cookies are nicely puffed. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
You May Also Like
Double Chocolate Chip Cookies with Pecans
These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.
Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder (see note)
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
- 1 cup chopped pecans
Instructions
- Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy.
- Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets abut 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
Powered by 
- Serving size: 1 cookie
- Calories: 113
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 45 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
My family voted this as their favorite cookie recipe ever!!!! Very easy to make…They turn out just like the picture!
These were just terrific and easy to make! If you like chocolate, you’ll love these cookies. Thanks for another prize winning recipe Jennifer!
Just made these, was looking for a new chocolate cookie recipe, most are too hard or too dry.These are just right,I used walnuts instead of pecans and next time I may eliminate the chips.Also I added a full teaspoon of salt.These will be one of my Christmas cookie recipes and year round recipe.Perfect for all chocolate lovers!
I am planning to make these cookies and swap out the nuts for dried cherries. Do you have any suggestions on the ratio of chocolate chips to cherries, and any suggestions on what kind of cherries might work best? I assume tart.
Hi Carin, you could use anywhere between 1/2 and 1 cup of dried cherries. You could go either way with sweeter or more tart cherries, depending upon personal preference. I’d love to hear how they turn out with this tweak!
Soooo yummy with cherries! I did 2 cups chips and 1 cup cherries.
So glad you enjoyed them Carin!
Oh my goodness these were so wonderfully rich! Dare you chocolate lovers to just eat one! Another winner recipe from this site. Only had Nestle semi sweet chocolate morsels and didn’t have any pecans/walnuts and they still came out awesome! Thank you so much for sharing all of these tried-and-true recipes
These are by far the best cookies I’ve ever made. They are soft, chewy, so, so chocolately, and the pecans add a nice contrast. People just can’t get over how good they are. Thanks for a wonderful recipe!
Just wondering, does it matter if we use a glass, or metal baking dish?
These should be baked on a baking sheet which is typically metal. (I don’t think I’ve ever seen one made of glass.) Enjoy!
Jen, I just made these cookies with chopped walnuts instead of pecans. The cookies came out still in a semi-ball shape, not spread out like my “normal” chocolate chip cookies. They taste great, but did not seem to spread much. OK wait, I just looked and saw I used baking powder instead of baking soda. Whoops!
Hi, can I let the cocoa powder out of the recipe and have the cookies as just regular chocolate chip cookies? Are they going to be as good and do I need to make any modifications with the recipe?
Hi Tanya, you can omit the cocoa powder but I haven’t tried them this way, so I’m not certain how that would affect the taste. Just make sure to replace the cocoa powder with flour.
Hi Jenn
My cookies stayed pretty round for 14 minutes at 375 degrees. They are 1-3/4 to 2 inches in diametre.
I baked crispy ginger cookies earlier today. I flatened them a little as diected. Aside from getting puffier, they stayed chunky too. They taste wonderful.
I suspect there is something wrong with my oven. Do i have too much heat or not enough?
Thank you for your beautiful receipes. I have tried many of them and look forward to each new one.
Liz
Montreal, Canada
Hi Liz, The chocolate chip cookies should come out puffy, so that sounds about right. And regarding the ginger cookies, if they didn’t flatten, it may be due to a few things: 1) The temperature of the dough– the cooler the dough, the thicker your cookies will be. 2) It may be that you used a little too much flour- do you use the spoon and level method when measuring it?