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 cookies were so delicious. What a great recipe! Thank you for sharing it!
Hi Jen,
Everyone loved these cookies. They look puffy when I’m baking but when I take them out to cool they collapse. I still get the slightly crisp outside and fudgy inside but what could I be doing that’s making them collapse? Thanks!
Hi Cherry, Are you making any substitutions or leaving out the nuts? If you’re following the recipe exactly, I’d try baking them a minute or two longer so they set.
Wow, these are a serious chocolate hit. I was going to see if they would freeze well, but there aren’t enough left to try it. Absolutely delicious. I thought it sounded like a lot of sugar, but it is offset perfectly by the cocoa and semi sweet choc chips. My husband loved them with cold milk. They were also great with coffee, and I even scooped one through some peanut butter. This is my go to chocolate cookie recipe. Next on my list to try is the shrimp and grits recipe.
Dear Jenn,
I am an American residing in Germany. I’ve made these cookies so many times, and they always turn out perfectly. I get rave reviews every single time I make and share them. Thank you for all the thought, testing, and obvious love you put into your recipes and this site. 🙂 You are my source of choice for recipes. (And I love your book!)
❤️
Made these when my sister-in-law and her 4 teenagers descended on my house for the holidays. They were easy to make and disappeared in one sitting! I don’t like nuts so I left those out and added half semi-sweet chips and half white chocolate chips. The cookies were perfect – came out soft in the middle and chewy and crunchy on the edges.
Hi Jenn. I was really disappointed with these cookies. I followed the recipe to a T, but they didn’t spread out very much during baking. I tried flattening the balls a little with a fork, that didn’t help either. I also found them dry. They didn’t look anything like the picture you posted after baking.
I don’t know what I could have done wrong!?
Hi Glenda, So sorry you had trouble. I haven’t heard these issues before so I’m wondering if it’s possible you left out some of the butter or eggs?
I just made these and had same problem as Glenda – followed directions to a T even used Dutch pressed cocoa, I cup butter and 2 large eggs etc and they did not flatten at all, cake like consistency, taste good but won’t be a go-to recipe for me 🙁
Wonderful recipe! Perfect chocolate version of chocolate chip cookie! Smash hit at home and work. Did not change a thing. Used my biggest cookie scoop, baked for 11 minutes, got 3 dozen total. Thank you!
Amazing! Loved these cookies! Easy to make. Made as per your instructions but used regular cocoa instead of Dutch processed. 1 cup of dark chocolate chips & 1 cup of white chocolate chips. They baked beautifully!!! I wasn’t sure if I should add all the flour at once to butter/sugar mixture so I added in thirds & used wooden spoon to add in chocolate chips. They looked so professional when they were done I couldn’t believe I made them. The flavour is nice. Not too sweet as I was concerned they might be. I love the texture of the baked cookie…sort of fudgey. Make these you won’t be disappointed!!!!
Hi! Just wondering if the flavor profile would work with white chocolate instead of semi-sweet? Thanks! Love your work.
Sure Emma, white chocolate chips will definitely work – although the cookies will be less chocolatey.
Followed the recipe exactly, used natural cocoa powder–they came out perfectly and everyone raved. A keeper of a recipe! Have since mailed them, frozen them, served them fresh–all to joyful recipients saying they “look perfect” and are the “most delicious cookie ever”. My picky, chocolate loving husband took one out of the freezer this week (in since Xmas) and still raved how it “has a nice crunch on the outside and yet soft and chewy on the inside with great chocolate flavor”. Another home run, Jenn!