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.
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!
Notes
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. Scoop the dough onto a parchment lined baking sheet first then flash freez until frozen. Bake from frozen adding a few minutes of baking time.Store cookies in an airtight container for up to 3 or 4 days, or store them in a freezer safe bag or container for up to three months in the freezer. Thaw and enjoy!