Some times you feel like a nut, some times you don’t. In this case, we are talking pecans—not loosing your marbles. With the dark chocolate morsels, they elevate flavor another notch above your typical chocolate chip cookie.
I like to add a whole pecan on top of each cookie after you drop them onto the cookie sheet and before they go into the oven. This takes the guess work out of wondering if they contain nuts for those who deal with nut allergies; or for those who have an aversion to particular nuts, such as walnuts (ahem, my other half).
Make sure your butter is softened, otherwise you won’t obtain a creamy base with which to start.
Dark Chocolate and Pecan Cookies
- 2 1/3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 sticks (1 cup) butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated whit sugar
- 1 tsp. vanilla extract
- 10 oz. dark chocolate morsels, more for topping
- 1 cup chopped pecans, more for topping
- Preheat oven to 375°F.
- In a small bowl, combine flour baking soda and salt.
- In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture gradually. Hand stir in nuts and chocolate morsels.
- Drop onto ungreased baking sheets by rounded tablespoon. Top with a whole pecan.
- Bake for 12 to 13 minutes or until golden brown. Switch and turn each cookie sheet after 6 minutes, continue baking.
- Cool on baking sheets for 2 minutes before moving to wire racks to cool completely.
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