Triple Chocolate Pecan Cookies
These triple chocolate pecan cookies are easy to make with decadent taste from rich cocoa, dark chocolate chips, white chocolate chips and pecans. The ultimate dessert with irresistible taste.
Chocolate lovers rejoice! These triple chocolate pecan cookies are an amped up version of my double chocolate chip drop cookies and pecan chocolate chunky cookies.
With three types of chocolate and pecans, these just might be my new favorite cookie recipe! They aren’t as fudgy as my brownie cookies but they are light in texture and the chocolate chips make them addictingly good.
With signature crisp cookie edges and a soft center, these will disappear from the cookie jar in no time!
Table of Contents
Why You’ll Love These Cookies
- Texture and taste: With rich chocolate flavor and pecans, these cookies are the perfect balances of sweet and crunchy!
- Three types of chocolate: Cocoa powder, dark chocolate chips and white chocolate chips ensure that these are no ordinary chocolate chip cookies.
- Quick and easy: With no chilling involved, this triple chocolate pecan cookie recipe is ready in under 30 minutes!
Triple Chocolate Pecan Cookie Recipe Ingredients
- Butter: I use unsalted butter, if you use salted butter adjust added salt accordingly. Softened butter is best.
- Sugar: Brown sugar keeps the cookies soft while granulated sugar adds those crisp cookie edges.
- Egg: One large egg at room temperature binds the cookie together.
- Vanilla extract: Adds a rich taste to the cookies.
- Flours: A combination of pastry flour and bread flour keeps these cookies light in texture.
- Cocoa powder: Unsweetened cocoa powder is best to use.
- Baking soda: Gives the cookies rise.
- Chocolate chips: A combination of dark chocolate chips and white chocolate chips add the best chocolate flavor throughout the cookie.
- Pecans: Chopped pecans ensure nuttiness in every bite.
How to Make Triple Chocolate Pecan Cookies
Cream butter and sugar: In a large bowl using an electric mixer, cream the butter, brown sugar, granulated white sugar and salt until light and fluffy. Scrape down the bowl and add egg and vanilla. Mix until blended.
Make cookie dough batter: In another large mixing bowl, sift together pastry flour, bread flour, cocoa powder and baking soda. Add wet ingredients with dry ingredients and combine together just until incorporated. Scrape sides of the bowl again. Add the chocolate chips and pecans and mix together.
Scoop dough onto baking sheet: Using a medium cookie scoop, drop the chocolate cookie recipe dough balls onto the prepared parchment paper lined baking sheet about 1½- 2 inches apart.
Bake: Bake at 375°F for approximately 12-14 minutes. Let the cookies cool completely on the tray before moving them to a cooling rack. Enjoy!
Substitutions and Variations for Triple Chocolate Pecan Cookies
- Nuts: Swap the nuts for any nut of choice! Walnuts, pistachios or any other nut you love.
- Chocolate chips: Choose semisweet chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips or use a combination of three for triple chocolate chip cookies.
- Chocolate chunks: Instead of chocolate chips, try chocolate chunks or chopped chocolate bars. Thick shavings of a chocolate bar work, too!
- Caramel: For a turtle cookie, after baking make a small indentation immediately after they come out of the oven. Cool slightly then add a dollop of caramel sauce to the center.
- Chocolate chip cookies with nuts: If you are out of cocoa powder, but still want a cookie loaded with chocolate chips and pecans try this chocolate chip chunky cookie recipe.
- Garnish: Add a pecan half on top before baking or a few chocolate chips after baking, it really makes decadent cookies.
Baking Tips
- Make your own pastry flour: It’s easy to do! For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Whisk well to combine.
- DIY bread flour: For every cup of flour, replace 1 ½ teaspoons of the all purpose flour with 1 ½ teaspoons of vital wheat gluten.
- Room temperature ingredients: Room temperature butter and egg will incorporate more fully into the cookie dough batter.
- Avoid over baking cookies: With chocolate cookies, it can be hard to tell when they are done! For softer and chewier cookies, bake for 12 minutes, then remove from the oven and cool on the pan.
- Fresh baked cookie taste: To freshen up cookies after they have been stored for a few days, pop into the microwave for a few seconds. So delicious!
FAQs
How to keep cookies from spreading?
If you are having trouble with your cookies spreading too much, ensure that your butter is softened and not melted when making the batter. You can also chill the batter for about 30 minutes before baking.
Can I make these cookies ahead of time?
You can store the cookie dough batter covered in the refrigerator up to two days before baking.
You can also freeze unbaked cookie dough balls for up to three months. I recommend scooping dough onto a parchment lined baking sheet first then flash freezing until frozen. Bake from frozen adding a few minutes of baking time.
How to store leftover cookies?
Cool cookies completely then store in an airtight container for up to 3 or 4 days.
Can I freeze these?
Yes! Store baked triple chocolate cookies in a freezer safe bag or container for up to three months. Thaw and enjoy!
More Chocolate Chip Cookies Recipes
- Crunchy Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Sourdough Chocolate Chip Cookies
- Chocolate Chip Marshmallow Cookies
- Chocolate Chip Shortbread Cookies
Triple Chocolate Pecan Cookies
Ingredients
- 1 cup Butter – room temperature
- ¾ cup Brown sugar (lightly packed)
- ½ cup Granulated sugar
- ½ teaspoon Salt
- 1 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Pastry flour
- ¾ cup Bread flour
- ⅓ cup Cocoa powder
- 1 teaspoon Baking soda
- 1 cup Dark chocolate chips
- 1 cup White chocolate chips
- 1 cup Pecans – chopped
Instructions
- Pre-heat the oven to 375F (190C) and line two baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, granulated sugar and salt until light and fluffy. Scrape the bowl and add the egg and vanilla. Mix until blended.
- In another bowl, sift together the pastry flour, bread flour, cocoa powder and baking soda. Add the flour mix to the butter mix and combine together just until incorporated. Scrape the bowl again. Add the chocolate chips and pecans and mix together.
- Using a medium scoop (1 ounce) drop the dough onto the prepared baking sheets about 1½- 2 inches apart.
- Bake for approximately 12-14 minutes. Let the cookies cool completely on the tray before moving them to a cooling rack. Enjoy!