Chocolate Chunk Pecan Cookies

Not only am I posting two cookie recipes in a row, but they both also feature pecans. That probably doesn’t surprise many of you, as I am a proud pecan fan.

One of the beauties of these cookies is how easy they are to make. They are one of those elusive one-bowl recipes for when you want to bake but you don’t want to clean up endless bowls, beaters, etc. Honestly, that’s most of the time for me these days.

Chocolate Chunk Pecan Cookies are sweet, crunchy, and simple to make. A great one-bowl dessert! - Bake or Break

These particular cookies are from Sticky, Chewy, Messy, Gooey. This is the same cookbook that brought us these ridiculously decadent and delicious sticky biscuits. These are not recipes for the amateur sweet eater.

I saved a few of these for me and Quinn and sent the rest to his co-workers. My favorite comment from them was that these cookies are diet-breaking worthy. I couldn’t agree more. They are that perfect crispy on the outside, chewy on the inside cookie, packed with chocolate and toasty pecans. Diet or not, make them and make them soon.

Chocolate Chunk Pecan Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: about 48 2-inch cookies

Chocolate Chunk Pecan Cookies

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups semi-sweet chocolate chunks or chips
  • 2 cups coarsely chopped pecans, toasted

Instructions

Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.

Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.

Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.

Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.

Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.

Notes

http://www.bakeorbreak.com/2011/03/chocolate-chunk-pecan-cookies/

44 Comments

  1. paddleattachment March 31, 2011 Reply

    These look sooooooooooooo worthy of diet breakage. Thanks for the excuse to indulge!

  2. Kristina March 31, 2011 Reply

    Woah, soooo amazing! I have been wanting to use pecans in chocolate chip cookies for a while, now it’s meant to be!

  3. Three-Cookies April 1, 2011 Reply

    Looks very appetising, its thicker than regular choc chip cookies, adding to chewiness!

  4. non April 1, 2011 Reply

    looks great…and easy! what size scoop did you use and how long did you bake?

    (i.e. what does smaller and larger in the recipe mean – are the large size cookies that bake 18 minutes a tblsp scoop?)

    • jennifer April 1, 2011 Reply

      non, I updated the recipe to be a little clearer. I made 2-inch cookies and baked them for 14 minutes. The original recipe was for giant cookies scooped with 1/4-cup measuring cup. Those will definitely take longer to bake!

  5. Alexandra Rogers April 1, 2011 Reply

    These look so tasty! Thanks for the post.

  6. Joanne April 1, 2011 Reply

    Well seeing as how I’m on a diet (hah), I’m trying to only indulge in diet-breaking worthy treats. And these definitely look worthy.

  7. Kika April 1, 2011 Reply

    Thanks for your tweet, I was very happy!
    It looks delicious, as always!!!… I can´t wait to bake them.

  8. Mollie April 1, 2011 Reply

    Oh wow. Those look sooooo good! Have you tried Levain’s cookies in NYC? Yours kinda look like theirs…aka I will NEED to try them!

    • jennifer April 1, 2011 Reply

      Mollie, it’s been a while, but I have had a cookie from Levain. Mmmmm… Thinking about them is making me want to make a trip uptown to get one!

  9. The Manly Housewife April 2, 2011 Reply

    This is a new one for me I haven’t seen pecans and chocolate chips together in a cookie. They look amazing and I can’t wait to give them a try.

  10. Cook's Daughter April 2, 2011 Reply

    These are great! I made them today, following Jennifer’s suggestions regarding size and baking time, and mine looked just like the photo on the website, are a little cakey inside, crispy outside, and taste divine!

  11. chau April 2, 2011 Reply

    Just make these today since I am craving sweets! Holy yum. It is so much better than alton brown chocolate chip cookies!!! :P thanks for a wonderful new recipe.

  12. donna April 4, 2011 Reply

    Thank you for sharing this recipe … I made them over the weekend for my hubby (did the same thing … kept some at home and sent the rest to his office). They are delicious and definitely worth making!!! Mine too look just like your pictures.

  13. Aleida April 4, 2011 Reply

    Oh man, my dad and boyfriend would be willing to fight to the death over those cookies…A tempting prospect…

  14. The Food Hunter April 4, 2011 Reply

    I’ve got to make these…and soon

  15. Pictures make me want one right now!

  16. virtuallyhomemade.blogspot.com April 6, 2011 Reply

    This is my first trip to your blog. Thank you for sharing this recipe. I love gooey cookies but I think I would share them too in order to save my waistline!

  17. I love how the chocolate is just oozing out of the cookie. I mean that must have been the perfect moment.

  18. RSA Certificate April 6, 2011 Reply

    What is it about chocolate and pecans that make them such a delicious combination?

  19. Michele April 6, 2011 Reply

    These look amazing. I can’t wait to give them a try! They look like a perfect thickness.

  20. Michele April 6, 2011 Reply

    These look amazing. I can’t wait to give them a try!

  21. Suzanne April 6, 2011 Reply

    YUM-E! (as my daughter would say) Those look crazy good!

  22. Holden April 7, 2011 Reply

    those looks so delicious, i’m a huge fan of chocolate chunk cookes, with a nice glass of organic milk :) I’ll have to try this recipie but I’m not a big fan of pecans so i may try it with peanuts instead and see what happens!

  23. Oh. My. Goodness. These look amazing! Wow–can’t wait to try them!

  24. Carissa April 10, 2011 Reply

    THIS LOOKS AMAZING!!!! :)

  25. Ruchi April 10, 2011 Reply

    Wow… these look so chewy! Can’t wait to make them for my toddler…

  26. I like the simplicity of your Chocolate Chunk Pecan Cookies – the recipe, the directions and the photo, expecially your cover photo. It all ties together. Brilliant.

  27. Shaina April 23, 2011 Reply

    I must say, the camera you use or wherever these photos come from are excellent! The quality looks so real..i could taste it! I can’t wait to try this recipe out and hopefully mine come out as delectable looking as those!

  28. Gabriel May 6, 2011 Reply

    These look really good. Pecans are the best cookie nut, although Macadamias would come in second, especially if you’re looking for something rich & decadent. The poor walnut gets neglected at my house.

    The size of these cookies would be deceiving though, I’d probably eat 20 of them before I’d realize it…

  29. trish May 12, 2011 Reply

    Been in a total funk for the last month or so… and these cookies have seem me through some tough times, professionally! Just wanted to say thank you for posting these… dare I say… BEST-EVER cookies… and thank you for not being here to watch my waist grow bigger! :)

  30. Martina May 13, 2011 Reply

    Congratulations for your beautiful blog (which I’ve only just discovered…).

    These cookies must be truly delicious..will have to bake them soon!
    thank you for sharing the recipe!

    ciao
    Martina x

  31. Cookie Gifts May 19, 2011 Reply

    I’m going to make these as gifts this father’s day!

  32. Katie June 11, 2011 Reply

    I made these cookies and they were a hit! They were absolutely delicious. I made a second batch and used walnuts. Those turned out just as great! Thanks for sharing this recipe!

  33. Mexican Vanilla June 12, 2011 Reply

    I made these cookies for my family and they were a hit as well….now I have to make them every other day!!

  34. Fred June 14, 2011 Reply

    I made these today. Mine did not end up like the picture. I was hoping for the thick hunk…but they looked like normal cookies. Delicious…but not like your picture. Did I perhaps make them too big?

  35. Foodie Kim August 29, 2011 Reply

    These are BEAUTIFUL! My daughters will love them!

    http://foodiekim.com/

  36. Vanilla Lemonade September 22, 2011 Reply

    I am always looking for Chocolate Chip Recipe to fall in love with! Perfect for me to take to the tailgate this weekend!

  37. ec March 24, 2013 Reply

    wow these look absolutely delicious….I love cookies!!!!

  38. Gladys May 24, 2014 Reply

    Hi!! These cookies are my favorite!!! I wanted to ask if I can substitute the butter for something else? Thank you.

    • Author
      Jennifer McHenry May 25, 2014 Reply

      Hi, Gladys. I suppose you could use shortening, but I don’t have much experience with using it as I don’t bake with it.

  39. Gladys July 11, 2014 Reply

    Hi Jennifer! It’s me again :D
    Ok so i didn’t use the shortening after all, didn’t want to risk it. However I did bake some today and they were “flat” they didn’t look as pretty and thick as on picture. I have baked these before sometime during winter last year and they came out just as picture above, but these last times I have been baking them I have not gotten the same result as the first time… I am wondering what I did wrong? Any ideas?

    • Author
      Jennifer McHenry July 11, 2014 Reply

      Hi, Gladys. Flat cookies are usually a result of over-beaten butter or warm dough. An easy thing to try is refrigerating your dough for a bit (anywhere from an hour to even a couple of days) before scooping and baking.

  40. Gladys July 11, 2014 Reply

    Thank you!! I will keep that in mind next time :) I did leave the dough in fridge longer than 45 min but I may have over beaten the butter.

Leave a reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>