Pecan Chocolate Chunky Cookies are rich, decadent and as the name suggests, chunky! The cocoa powder provides the chocolate flavor and the white chocolate chips produce an extra layer of sweetness we didn’t know we needed.
Add the roasted chopped pecans and you have the perfect crunchiness to softness ratio! Just like these Chocolate Stuffed Cookies!
These cookies are perfect Valentine’s Day homemade baked goods you can gift your significant other. If your love language is gift giving and acts of service than this is a great one! I first came up with the idea of making these Chocolate Pecan Chunky Cookies for my sister.
Pecans and white chocolate are two of her favorite ingredients and let me tell you, she loved them! These cookies are the perfect gift for the chocolate lovers out there, the recipe makes 6 cookies and that might seem like not a lot but after creating your cookie balls you’ll realize that one is plenty enough to make your loved one happy for quite a while!
If you love chocolate cookies then you will also enjoy these Chocolate Chip Marshmallow Cookies.
These chunky cookies, as I like to call them, are soft and gooey and they are best served warm. As all cookies they need some time to cool on top of the baking pan so that they can set and firm on the outside.
Breaking them in half when they are still warm is the most satisfying feeling! The chocolate, pecan bits and the aroma hits your senses all at once! It’s my favorite part!
It makes for the sweetest and most delicious Valentine’s Day surprise. Add these Fudgy Brownie Cookies to your box for some extra brownie points!
Table of Contents
Ingredients you’ll need for Pecan Chocolate Chunky Cookies
Pecan Chocolate Chunky Cookies as the name suggests, are chunky, which means they are also rich and thick. We are using simple and good quality ingredients for this recipe and most of all we are making them with love!
- Cold Butter: Chunky cookies call for cold butter so that they won’t spread as much while baking in the oven. Chill the cookies for at least 90 minutes or overnight in the freezer and that will also stop them from spreading.
- Brown Sugar & Granulated Sugar: Mixing both sugars together creates a better flavor and texture.
- White Chocolate Chips: Add sweetness to these cookies and they are a great ingredient to combine with pecan nuts.
- Pecans: The second main ingredient in this chocolate cookie recipe. Pecans are roasted whole for ten minutes in the oven on a baking sheet, then chopped and added to the cookie dough for extra flavor and crunch.
- All Purpose Flour & Cake Flour: Mixing the two flours makes for the perfect soft and delicate, yet firm cookie. This is exactly what we want for this chunky cookie recipe.
- Cocoa Powder: Gives our cookies that dark chocolate color and flavor, plus, when mixed with baking soda it creates a leavening action.
- Salt: Enhances the flavors.
- Baking Soda & Baking Powder: The baking powder works as the main leavening agent and the baking soda adds tenderness and some leavening.
- Egg: adds structure to the cookie and we only need one for this recipe.
Equipment I use to make Chunky Cookies
This post may contain affiliate links. See my full disclosure. As an Amazon Associate I earn from qualifying purchases.
Chocolate chip pecan cookies are such a great combo, but if you don’t like white chocolate chips you can always swap them for milk chocolate chips or dark chocolate and add a different kind of nut.
Such as walnuts or hazelnuts or just leave the nuts out and add dried fruit pieces instead. I love chocolate and orange flavors and in my opinion that is a winner cookie combo!
You don’t need a cookie scoop to make these cookies, what you do need though, is a scale to measure the exact amount of dough you need to make the cookie dough balls, and that is 125 grams. We’re not joking when we say these are indeed chunky cookies!
How to Make Pecan Chocolate Chunky Cookies
Pecan Chocolate Chunky Cookies are easy to make and require only an electric mixer. I suggest using a stand mixer since the butter is cold and it will be hard to mix the ingredients together with only a hand mixer. But let’s get into how we actually make these chunky cookies.
Roast Nuts: Place pecans on a parchment paper lined cookie sheet and toast them in the oven for about 10 minutes at 350F (180C). Let them cool a bit then chop them into small pieces.
Beat butter and sugars: In a large bowl beat the butter for about 30 seconds. Add the sugars and beat for another 40 seconds.
Beat rest of ingredients: Add the chocolate chips and chopped pecans to the mixing bowl and mix until combined. Add the flours, cocoa powder, salt, baking soda, baking powder and combine.
Add the whisked egg and beat again to make a soft dough. Stir the mixture together to make sure it’s completely mixed and there is no extra flour leftover on the bottom of your bowl.
Form the cookie balls: Take a scale, weight cookies to 125 grams, form balls, place them on a baking sheet and freeze them for about 90 minutes. Pre-heat the oven to 350F (180C) and while the oven is pre-heating place a baking sheet in the oven to warm up.
Bake the cookies: Transfer the cookies on the hot baking sheet and bake them for about 20-25 minutes. Let them cool on the cookie sheet for about 10 minutes then transfer them on a cooling rack. Serve warm.
The first one is in a dry pan on the stovetop. Heat the pan over medium heat and then toast the nuts for 2-3 minutes, shaking the pan every so often.
You’ll know they are ready when they start to give off a delicious toasty aroma and they have darkened a bit in colour.
The second method you can use to toast the pecans is in the oven. After you have preheated the oven the 350F, line a cookie sheet with parchment paper and spread the nuts onto it.
Bake for 5 – 10 minutes, shaking the pan occasionally until the nuts smell toasty and have slightly darkened in colour.
Pecan chocolate chip cookies are not chewy cookies, they are soft and delicate and taste even better with a sprinkle of sea salt on top.
How to Store Pecan Chocolate Chunky Cookies
These thick cookies can be stored in an airtight container for about a week at room temperature or in the fridge.
They can also be stored in the freezer. Individually wrap them and place them in an airtight container before storing them in the freezer. They will last for about two months.
More Decadent Cookie Recipes
If you love thick, decadent cookies just like our pecan chocolate chunky cookies, then you will love these ones as well!
- Chocolate Stuffed Cookies
- Easy Fudgy Brownie Cookies
- Brown Sugar Pecan Cookies
- Viennese Cookies Recipe
All these cookies contain either chocolate or pecans and the Viennese cookies, although they don’t include either, are filled with a delicious buttercream filling which I think you will enjoy very much!
In conclusion to make the best chunky cookies, remember to chill your cookie dough before baking. This helps the cookies spread less and gives them additional structure. And don’t over bake them.
They will keep cooking on the baking tray while cooling down and firming up.
Enjoy them for dessert on Valentine’s Day with your partner or whenever your heart desires!
Pecan Chocolate Chunky Cookies
- ½ cup Cold butter 115 grams
- ⅓ cup 1½ tablespoons Brown sugar – lightly packed (80 grams total)
- ⅓ cup + 1 tablespoon Granulated sugar (80 grams total)
- ½ cup + 1 tablespoon White chocolate chips (100 grams total)
- ¾ cup Pecan nuts – roast then chop
- 1½ cups + 2 tablespoons All purpose flour (200 grams total)
- 6½ tablespoons Cake flour
- ¼ cup Cocoa powder – sifted
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 large Egg – whisked
- Place pecans on a parchment paper lined cookie sheet and toast them in the oven for about 10 minutes at 350F (180C). Let them cool a bit then chop them into small pieces.
- In a large mixing bowl beat the butter for about 30 seconds. Add the sugars and beat for another 40 seconds.
- Add the chocolate chips and chopped pecans to the mixing bowl and mix until combined. Add the flours, cocoa powder, salt, baking soda, baking powder and combine. Add the whisked egg and beat again to make a soft dough.
- Take a scale, weight cookies to 125 grams, form balls, place them on a baking sheet and freeze them for about 90 minutes.
- Pre-heat the oven to 350F (180C). While the oven is pre-heating place a baking sheet in the oven to warm up.
- Transfer the cookies on the hot baking sheet and bake them for about 20-25 minutes. Let them cool on the cookie sheet for about 10 minutes then transfer them on a cooling rack. Serve warm. Enjoy!