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 the best darn cookies around! I’ve made them several times to share and have had to pass on the recipe every time. I’ve made them exactly as written and they do make a lot of cookies. I’ve taken to keeping half of the batch in the freezer so I can make them whenever the spirit moves me! Try ’em, you won’t be sorry
These are fabulous! I’m 60+ years old and love to bake but usually with disastrous results. I followed the directions with no substitions and the cookies came out perfectly. I did set the timer for 4 minutes, rotated the pans and back in for 6 minutes. I’m ecstatic, can you tell??
I finally made these and they were amazing in texture, taste, visual appeal and they kept tasting great even a week later. Very easy and just perfect combination of flavors with the nuts. Will definitely be making these on a regular basis. I also happened to have all the ingredients on hand and most people probably do. That is why I made them initially…I needed to make a cookie and looked at what I had. Perfect in every way.
Made these yesterday as a New Years gift for some of my students. They turned out alright after baking for 8 minutes but I found them to be a little dry (unless you want to dunk them in milk of course) so I saved the rest of the dough and made more today and baked them about 7 minutes and they were perfect! Gooey centers with melty chocolate and crispy outsides. Will make again!
One of my closest friends is very particular about sweets: he will only care for them if they come in the form of a “very chocolaty and chewy” chococolate chip cookie. Well, after trying every chocolate chip cookie under the sun, all of which were met by “it’s delicious, but..”, when he tasted those I heard him utter the words “it’s perfect”. No buts and no nothing. I happen to also agree, as these are rediculously delicious and equally easy to make. No chilling for two hours or overnight to get the chewy texture and no other pains involved.
I did sub the pecans for dark chocolate chips and used natural cocoa powder as I didn’t have any Dutch processed on hand.
A total winner !!
Thank you Jenn for yet another winner recipe,
I made these cookies last night and was not disappointed. My husband even said that they were “pretty good” which is the highest form of praise around our house.
Next time, I think I will add a cup of dried cherries because that sounds amazing.
This is my first time stumbling onto your blog, and I will be back. Thank you!
These are delicious and my kids request them for every holiday or anytime we need to take cookies to one of their events.
What’s better than chocolate and pecans!
LOVE this recipe! I just pulled the first half out of the oven and as soon as they cooled I couldn’t resist! The only thing is that these make a lot of cookies for my small family. I rolled the remaining dough into a log and placed it in the fridge. Any idea on how long it can be stored for? Additionally, whats the best way to store already baked cookies?
Glad you like them! I’d say the dough would keep nicely for 3 – 4 days. And I would store these in an airtight container on the counter.
These turned out so well. It’s one of those recipes that wows!! Cookies don’t usually do that, but these were a family favorite right away. I made a batch gluten free for my son, and they weren’t as awesome, but still pretty amazing! Every recipe we’ve tried through Once Upon A Chef as been so good!