Chocolate Chunk Pecan Cookies

Get organized!

May 20 022 May 20 029 May 20 033 May 20 036

(makes 20 large cookies)

2 ½ C flour

2 t baking soda

¼ t salt

2 ½ C chocolate chunks

1 ½ C pecan pieces, toasted

2 sticks butter, soft

1 ¾ C brown sugar

¼ C sugar

1 ½ t vanilla

2 eggs

In a bowl, combine flour, soda and salt. Whisk to incorporate. Add chocolate and pecans to the flour mix and evenly coat.

In a stand mixer bowl, add butter and both sugars. Beat well with paddle attachment until lightened and well blended. Combine eggs and vanilla in a pourable container. With machine on low, add eggs and vanilla slowly. Once blended in, adjust speed higher and beat until an “icing like” consistency is achieved. Reduce to lowest speed and spoon in flour mix and blend well. You can finish with a spoonula.

Portion out cookies onto a cookie sheet using an ice cream scoop. Chill. Once chilled, place cookies onto a cookie sheet prepared with baking spray and place into a 350 degree preheated oven. Cook for 15 minutes, rotate pan and cook for an additional 8-10 minutes. After removing cookies from the oven, “thwack” the cookie sheet on the edge of the counter to deflate and create cracks. Allow to cool for a few minutes before removing to a wire rack.

Unused dough portions are good for several days in the fridge or several weeks in the freezer.

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  1. I noticed that you used Scharffen Berger’s 62% chocolate in this recipe. Our family likes dark chocolate. If I go with a darker chocolate, would I need to increase the sugar? This recipe really intrigues me!

      1. I made them last week using 70% and they were just right…not too sweet. I bought only 1 bar of chocolate to make the cookies and after chunking…discovered that I would need another one. Luckily had a similar one in the pantry for just nibbling….Loved the taste of toasted pecan, makes all the difference!
        Personal preference will be to cook them a little less next time as I prefer my cookies soft and chewy…or I may skip the oven and just eat REAL chocolate chunk cookie dough out of the bowl!!! YUMMY!

      2. Yes, I agree. Still getting acquainted with nuances of my oven. A little less time yields more chew. Remember that you can portion dough and freeze it for another time. Thanks for the feedback.

      3. Lovin this recipe! Cooked half the batch fresh for friends, then froze the other half. Last night took out 2 scoops, to make 2 cookies…one for hubby and one for me. I have to say…I shy away from freezer food, as quality is compromised. But these cookies taste AWESOME!

  2. I grew up on Toll House cookies, but now find them boring, so I am interested in your process of thoroughly chilling the dough, baking them for almost 25 min, and then the “Thwack”? Quite interesting! I am eager to try this recipe!

    1. I love these cookies. Cooking time can vary a bit depending on your desire for softer or crispier cookies. Thanks for following. New food coming out this week.

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