Double Chocolate Pecan Cookies

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Chocolate chip cookies are my favorite of all cookie recipes! I have great memories as a child of being in the kitchen with family making them from scratch. However, I like to mix it up once in a while and add other ingredients. For this recipe, I used my regular chocolate chip cookie recipe and added white chocolate chips and toasted pecans. Soooo, good!!

I’m a bit frugal with sprinkles. I buy from various small businesses online (I used Manvscakes on Etsy for these) so they are a little more expensive. Instead of mixing the sprinkles in with the dough, I added them to the top before baking. Any cookie can be festive!

I usually scoop cookie dough in smaller portions, around 1 tablespoon per cookie, but in this case, I went bigger. I used a larger ice cream scoop that measures a little more than 2 tablespoons. You can make your cookies whatever size you like just remember to adjust the baking time.

I recommend toasting pecans before adding them in. Toasting really brings out the buttery flavor of the nuts. It’s really easy to do. Visit my post, How To Toast Pecans.

Ooey, gooey, chewie!!

Cookies will last 3-4 days at room temperature. Store cooled cookies in an airtight container using layers of parchment paper so they don’t stick together. Freeze cookies for up to 6 months.

Double Chocolate Pecan Cookies

Ooey, gooey, chewie cookies with semi-sweet and white chocolate chips plus toasted pecans.
Servings 24 large cookies
Prep Time 12 mins
Cook Time 18 mins
Total Time 25 mins

Equipment

  • KitchenAid® Professional 600 Series Mixer or Hand Mixer
  • Medium bowl
  • Sifter
  • Rubber spatula
  • Baking sheets
  • Parchment paper

Ingredients

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • teaspoon baking powder
  • ¾ teaspoon sea salt
  • 1 cup unsalted butter (2 sticks) room temperature
  • ½ cup granulated sugar
  • cups light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup pecans toasted
  • sprinkles

Instructions

  • Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together sifted flour, baking soda, baking powder and sea salt. Set aside.
  • Cream together butter, granulated sugar and light brown sugar on medium-high speed for 3 minutes.
  • Scrape bowl, then add eggs and vanilla extract. Mix for another two minutes on medium speed.
  • Add in flour mixture 1 cup at a time until fully incorporated. Do not over mix.
  • Using a spatula, fold in the semi-sweet and white chooclate chips. Then, fold in the pecans.
  • Scoop 2 Tablespoons of dough for each cookie onto the lined baking sheets.
  • Bake for 15 – 18 minutes, depending on your oven. Cookies will bake a little darker because they're brown sugar based.
  • Cool on a wire rack. Allow to cool off a little before serving.

Notes

Cookies will last 3-4 days at room temperature. Store cooled cookies in an airtight container using layers of parchment paper so they don’t stick together. Freeze cookies for up to 6 months.
Course: Dessert
Keyword: Chocolate, Cookies, Pecans, Sprinkles
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