Double Chocolate Chip Cookies with Pecans
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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.
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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
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- 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.
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These are seriously the best cookies I’ve ever tried!! And easy to make. Amazing recipe!!
These cookies are chocolicious – we decided to try half our batch being rolled in sugar and let me tell you, we didn’t mind a bit! I am not mad at these cookies and I plan on eating about 27 more after I finish this review.
These cookies (or bikkies, as we say Down Under) are absolutely delicious. Just like the description, crunchy yet chewy, very nice for the chocoholic, like myself. Thank you Jenn for the recipe.
I am a fan of your site and look forward to receiving your newsletters as well as purchasing your upcoming recipe book. I am planning on making this cookie recipe gluten free, using an all purpose gluten free flour. I see references for adding cherries to the recipe. Specifically, what type of cherries are suggested (marachino, frozen, dried)? Please advise. Thanks Jenn.
Kathy M.
Hi K, glad you like the blog! The cherries in the recipe referred to dried cherries– similar to raisins, but cherries instead. Hope you enjoy!
Would these travel well? Need to make something good to send to hard working group of chocolate lovers on trial out of state–send out via Fed Ex. They could be there a while, so any recommendations would be appreciated by all. Can’t send my usual frosted cakes and/or your chocolate cream pie which everyone LOVES!!!
Hi Diane, I think they’d travel fairly well, but some of them may get a little crumbly depending upon how rough they’re handled in the mail. While not chocolate, a great option that is very sturdy are these Golden Rice Krispies Treats (or the Traditional Rice Krispies Treats). For something chocolate, you could also consider these brownies.
Dear Jenn, this is so helpful to know re the cookies–I appreciate it as this is a picky crowd. Your other suggestions sound magnificent, as always. Thanks again!
Jenn–This crew will be away for months and will need more treats. Would love to know if any of the following recipes may also work to send (during hot summer months): Chocolate Fudge Crinkles (they LOVE chocolate more than anything), Chocolate Banana Bread, Double Chocolate Zucchini Bread, Toffee Almond Sandies or Oatmeal Brown Sugar Cookies w/ Raisins/Pecans??…If any of these would also make the cut in your mind, I’d love to know — you will be making a lot of homesick, hardworking people happy. Thanks Again!!!
Diane, I think all of those will work with the exception of the oatmeal cookies. (They get stale quickly and I worry that they’d crumble in transit.) Sounds like this crew will look forward to the mail coming!
Thanks so much! These recipes will make a lot of hard working, homesick people very happy!!
Just tried your buttermilk lemon pound cake and these double chocolate chip cookies. My family raved over both recipes. Thank you for the cooking techniques and tips that go along with your recipes. I love to prepare successful and delicious recipes for my family and your site is definitey helping me to do this.
All I can say is OMG – these are fabulous. My husband is working his way through these and already asking for more!
Just made these and OMG. Very tasty and beautiful too. They did not flatten out like other batters have done in the past. I followed the recipe to a T. Added cherries to half the batter. I am a cherry lover and I thought they were the best cookies that I have eaten!
Hi Jenn…Another winning recipe!! I made these the other day when I had a craving for chocolate. I used walnuts instead of pecans, and one cup of chocolate chips instead of two. They were just perfect, not too sweet and yet so full of chocolate flavor. My husband loved them too…Will add this to my growing collection of your tested til perfect recipes! Thanks so much Jenn!
Jenn, I recently discovered a recipe for a giant cookie baked in a cast iron skillet do you think this recipe would work well that way – increasing the baking time according of course?
Yes, I think that would work. I’d love to know how it turns out!