Description
These Double Chocolate Chunk Cookies with Pecans are rich, gooey, and packed with chunks of semisweet and bittersweet chocolate, enhanced by the nutty crunch of coarsely chopped pecans. Perfectly balanced with a hint of espresso and a soft, fudgy texture, these cookies are a decadent treat for any chocolate lover.
Ingredients
Chocolate Mixture
- 6 oz semisweet chocolate bar, chopped into chunks
- 2 oz bittersweet chocolate bar, chopped into chunks
- 6 tbsp butter
Wet Ingredients
- 2 eggs
- 1 tbsp instant espresso powder
- 2 tbsp vanilla extract
- ¾ cup sugar
Dry Ingredients
- ⅓ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Add-ins
- 2 cups pecans, coarsely chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 325ºF (163ºC) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped semisweet and bittersweet chocolate chunks with the butter. Microwave at 50% power for about 2 minutes, stirring every 30 seconds until the mixture is just melted and smooth.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs, instant espresso powder, and vanilla extract using a hand mixer until fully combined. Add the sugar and continue to beat the mixture until it becomes thick and creamy.
- Combine Chocolate and Wet Mixture: Gradually whisk the melted chocolate and butter mixture into the egg mixture until fully incorporated.
- Add Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Gently fold this dry mixture into the chocolate batter, stirring just until combined to avoid overmixing.
- Fold in Pecans and Chocolate Chips: Carefully fold the coarsely chopped pecans and semisweet chocolate chips into the batter. The dough will be thick and gooey, perfect for rich cookies.
- Scoop Dough: Using a 2-ounce ice cream scoop, portion about ¼ cup of cookie dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies immediately in the preheated oven for 10-12 minutes. They should appear shiny on top but remain gooey inside.
- Cool: Allow cookies to rest on the baking sheet for 10 minutes to set. Carefully transfer them to a cooling rack using a spatula and let them cool completely before serving.
Notes
- Be careful not to overmix once the flour is added to keep cookies tender.
- Letting the cookies rest on the baking sheet after baking helps them set without breaking apart.
- For even chunkier cookies, feel free to add more chocolate chips or nuts based on preference.
- Use high-quality chocolate bars for richer flavor and better texture.
- Instant espresso powder enhances the chocolate flavor but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
