Name: Double Chocolate Chunk Cookies With Pecans Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 oz semisweet chocolate bar, chopped into chunks; 2 oz bittersweet chocolate bar, chopped into chunks; 6 tbsp butter; 2 eggs; 1 tbsp instant espresso powder; 2 tbsp vanilla extract; ¾ cup sugar; ⅓ cup all-purpose flour; 1 tsp baking powder; ½ tsp salt; 2 cups pecans, coarsely chopped; 1 cup semisweet chocolate chips

Jump to Recipe· 4.2 from 52 reviews

If you love cookies that bring together rich, indulgent chocolate with a satisfying crunch, then you are absolutely going to fall head over heels for this Double Chocolate Chunk Cookies With Pecans Recipe. It’s a perfect balance of bittersweet and semisweet chocolate chunks melting in your mouth alongside the toasty pecans, creating a texture and flavor that’s truly unforgettable. These cookies are gooey, fudgy, and studded with pecan goodness, making them a standout treat whether you’re baking for a crowd or just treating yourself to a cozy afternoon snack.

Ingredients You’ll Need

A clear glass bowl holds a mixture with two main layers swirling together: a light tan creamy layer and a thick dark brown chocolate layer, creating a marbled effect. A metal whisk rests in the bowl, partly coated with both colors mixing smoothly. The bowl sits on a white marbled surface, and the image is captured from above showing the texture of the creamy mix blending with the rich chocolate. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Double Chocolate Chunk Cookies With Pecans Recipe plays a vital role in making these cookies unforgettable. From the rich chocolate chunks that create pockets of melty goodness to the crunchy pecans adding a nutty texture, each item is simple yet essential for that perfect bite.

6 oz semisweet chocolate bar: Chopped into chunks to melt into luscious pockets of sweetness and texture.
2 oz bittersweet chocolate bar: Gives a deeper chocolate flavor that balances sweetness beautifully.
6 tbsp butter: Adds richness and contributes to the cookie’s soft texture.
2 eggs: Bind everything together and add moisture for that tender crumb.
1 tbsp instant espresso powder: Enhances the chocolate flavor without making the cookies taste like coffee.
2 tbsp vanilla extract: Brings warmth and depth to the overall flavor.
¾ cup sugar: Sweetens while helping to create that perfect cookie structure.
⅓ cup flour: Just enough to hold the gooey dough together without making the cookies dry.
1 tsp baking powder: Gives a slight lift for lightness in each bite.
½ tsp salt: Balances sweetness and intensifies the chocolate notes.
2 cups pecans: Coarsely chopped for a crunchy, nutty counterpoint to the rich chocolate.
1 cup semisweet chocolate chips: Folded in for extra bursts of molten chocolate in every cookie.

How to Make Double Chocolate Chunk Cookies With Pecans Recipe

Step 1: Preheat and Prepare

First things first—heat your oven to 325ºF and line your baking sheets with parchment paper. This sets the stage for baking cookies that don’t stick and come out perfectly shaped every time.

Step 2: Melt Chocolate and Butter

In a large microwavable bowl, combine the chopped semisweet and bittersweet chocolate with the butter. Microwave on 50% power for about two minutes, stirring every 30 seconds until the mixture is smooth and just melted. This process ensures your chocolate stays glossy and doesn’t scorch, setting a rich base for the dough.

Step 3: Mix Eggs, Espresso, and Vanilla

In a separate large bowl, whisk together your eggs, espresso powder, and vanilla extract using a hand mixer until combined. Then add the sugar and continue mixing until the mixture becomes thick and creamy. This creates a luscious, velvety base that helps the cookies hold their structure.

Step 4: Combine Chocolate and Egg Mixtures

Pour your melted chocolate and butter into the egg mixture, whisking thoroughly to combine the two. This is the moment when the dough starts to take on its signature double chocolate character, rich and inviting.

Step 5: Add Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. Then gently fold this dry mixture into the chocolate batter, stirring just until everything is combined. Be careful not to overmix; you want to keep the dough tender and soft.

Step 6: Fold in Chocolate Chips and Pecans

Now fold in the chocolate chips and coarsely chopped pecans. These add important texture and bursts of molten chocolate in every bite. Your dough will be wonderfully gooey, promising cookies that are soft in the center and crunchy where the pecans come through.

Step 7: Scoop Onto Baking Sheets

Using a 2-ounce ice cream scoop, portion out about ¼ cup of dough for each cookie onto the lined baking sheets, spacing them about 2 inches apart. This helps them bake evenly and spread just enough for soft, thick cookies.

Step 8: Bake and Cool

Bake in the preheated oven for 10-12 minutes. The tops will have a beautiful shiny finish but remain gooey inside. Let them rest on the cookie sheet for about 10 minutes to set before carefully transferring them to a wire rack to cool completely. This resting step enhances their fudgy texture and makes them easier to handle.

How to Serve Double Chocolate Chunk Cookies With Pecans Recipe

Six round chocolate cookies with a cracked, shiny top are placed in two rows on white parchment paper. The parchment paper covers a brown wooden baking tray with some visible scratches and worn edges. The cookies have a rough, bumpy texture with chunks of melted chocolate visible on the surface. The background beneath the tray shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Double Chocolate Chunk Cookies With Pecans Recipe, consider a light sprinkle of flaky sea salt on top right after baking. This simple addition amplifies the chocolate and pecans, making each bite even more deliciously complex.

Side Dishes

Pair your cookies with a cold glass of milk for a classic combo, or serve them alongside a scoop of vanilla ice cream for a decadent dessert experience. These cookies also complement a warm mug of coffee or hot chocolate perfectly, making snack time feel extra special.

Creative Ways to Present

For a fun twist, sandwich two cookies with a layer of rich chocolate ganache or creamy peanut butter in between to make cookie sandwiches. You can also cut them into smaller bars and serve on a dessert platter alongside nuts and dried fruits for a party spread that’s both pretty and delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover Double Chocolate Chunk Cookies With Pecans Recipe in an airtight container at room temperature. They remain soft and fudgy for up to 4 days, perfect for enjoying throughout the week without losing their magic.

Freezing

You can freeze these cookies for longer storage by placing them in a zip-top bag or airtight container with parchment paper layers to prevent sticking. Frozen cookies will keep well for up to 3 months and thaw beautifully at room temperature.

Reheating

If you want to enjoy your cookies warm, simply reheat them in the microwave for 10-15 seconds or in a low oven for a few minutes. This quick warm-up brings back that melt-in-your-mouth gooey texture that makes this Double Chocolate Chunk Cookies With Pecans Recipe so irresistible.

FAQs

Can I substitute walnuts for pecans in this recipe?

Absolutely! Walnuts provide a similar crunchy texture and nutty flavor that pairs beautifully with chocolate, making them a great swap if pecans are not your preference or availability is limited.

Is it okay to use just chocolate chips instead of chocolate chunks?

You can use all chocolate chips, but chunks give larger pockets of melted chocolate which create a more decadent and varied texture. For the fullest experience, a mix of chunks and chips is ideal.

Does the espresso powder make the cookies taste like coffee?

Not at all – the espresso powder just enhances the richness of the chocolate without making the cookies taste like coffee. It’s a secret ingredient that boosts the depth of flavor wonderfully.

Can I make the dough ahead and bake later?

Yes! You can refrigerate the dough for up to 24 hours before baking. This actually intensifies the flavors and improves the texture as the ingredients meld together.

What is the best way to avoid overbaking these cookies?

Keep a close eye on the baking time and remove the cookies when their tops look shiny but still very soft. They will set as they cool, so pulling them out when they’re slightly underbaked ensures they stay fudgy and moist.

Final Thoughts

Honestly, once you try this Double Chocolate Chunk Cookies With Pecans Recipe, it’s going to become one of your go-to favorites for a cozy baking day. The beautiful mix of melty chocolate and crunchy pecans wrapped in a tender, gooey cookie is nothing short of magic. So go ahead and treat yourself or share the love with friends and family—you can’t go wrong with a batch of these delicious cookies!