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Chocolate Chunk Pecan Cookies

March 31st, 2011 · No Comments

Recipe adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. Read and see more at Bake or Break.

  • 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

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.

Makes about 48 2-inch cookies.

Print This Recipe Tags: chocolate · cookies