Welcome to my kitchen, where the aroma of freshly baked cookies fills the air! Today, I’m excited to share my recipe for Double Dark Chocolate Pecan Drop Cookies. These cookies are a delightful blend of rich dark chocolate and crunchy pecans, creating a treat that’s both indulgent and comforting. I remember the first time I made these cookies for my family; the joy on their faces as they took that first bite was priceless. The combination of flavors and textures in these Double Dark Chocolate Pecan Drop Cookies is simply irresistible, making them perfect for any occasion!
What is Double Dark Chocolate Pecan Drop Cookies?
Double Dark Chocolate Pecan Drop Cookies are a delightful twist on the classic chocolate chip cookie, featuring rich dark chocolate and crunchy pecans. This recipe draws inspiration from American baking traditions, where cookies are often a beloved treat. The use of dark chocolate not only enhances the flavor but also adds a touch of sophistication, making these cookies perfect for both casual snacking and special occasions. With their chewy texture and nutty crunch, these cookies embody the essence of comfort food, inviting you to indulge in every bite.
Why You’ll Love This Double Dark Chocolate Pecan Drop Cookies
- Convenient: Quick to prepare and bake, perfect for busy weeknights.
- Irresistible Taste: The combination of dark chocolate and pecans creates a rich, satisfying flavor.
- Health Benefits: Dark chocolate is packed with antioxidants, making these cookies a slightly healthier indulgence.
- Family Appeal: Kids and adults alike will love these cookies, making them a hit at family gatherings.
Who It’s For
These cookies are ideal for busy families looking for a quick dessert, health-conscious cooks who want a treat with a nutritional edge, and food lovers who appreciate the rich flavors of dark chocolate and nuts. Whether you’re baking for a special occasion or just to satisfy a sweet tooth, these cookies cater to everyone!
When to Cook It
Double Dark Chocolate Pecan Drop Cookies are perfect for a variety of occasions. Bake them for weeknight dinners when you want a comforting dessert, or whip them up for celebrations like birthdays and holidays. They also make a great addition to potlucks or as a sweet surprise for family movie nights!
- 1 cup unsalted butter, softened: Provides richness and moisture; can substitute with coconut oil for a dairy-free option.
- 1 cup brown sugar: Adds depth and moisture; can replace with coconut sugar for a lower glycemic index.
- 1/2 cup granulated sugar: Sweetens the cookies; can use erythritol for a sugar-free alternative.
- 2 large eggs: Binds the ingredients together; flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) can be used for a vegan option.
- 2 teaspoons vanilla extract: Enhances flavor; use almond extract for a different twist.
- 2 cups all-purpose flour: Forms the base; whole wheat flour can be used for added fiber.
- 1/2 cup unsweetened cocoa powder: Provides the chocolate flavor; Dutch-processed cocoa can be used for a smoother taste.
- 1 teaspoon baking soda: Helps cookies rise; baking powder can be used as a substitute, but adjust the amount.
- 1/2 teaspoon salt: Balances sweetness; can omit if using salted butter.
- 1 cup dark chocolate chips: Adds richness; opt for dairy-free chips for a vegan version.
- 1 cup chopped pecans: Provides crunch; walnuts can be used as an alternative.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add the eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract, allowing the flavors to meld.
- Mix dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in chocolate and pecans: Gently fold in the dark chocolate chips and chopped pecans, ensuring they are evenly distributed throughout the dough.
- Drop the dough: Using a rounded tablespoon, drop the cookie dough onto ungreased baking sheets, leaving space between each cookie.
- Bake: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Stevia: A natural sweetener with zero calories; use sparingly as it is much sweeter than sugar.
- Monk fruit: A low-calorie sweetener that doesn’t spike blood sugar; can be used in a 1:1 ratio with sugar.
- Allulose: A rare sugar that has minimal impact on blood glucose; use it in the same amount as granulated sugar.
- Note: Avoid using honey or maple syrup as substitutes, as they can raise blood sugar levels significantly.
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper (optional)
- Wire cooling rack
- Use Quality Ingredients: Renowned chef Jacques Torres emphasizes that using high-quality dark chocolate can elevate your cookies from good to extraordinary.
- Chill the Dough: Pastry chef Christina Tosi suggests chilling your cookie dough for at least 30 minutes before baking. This helps the flavors meld and results in a thicker, chewier cookie.
- Don’t Overmix: Chef Alton Brown advises mixing the dough just until combined. Overmixing can lead to tough cookies, so be gentle!
- Experiment with Nuts: Chef Ina Garten loves to mix different nuts into her cookies. Try adding walnuts or hazelnuts for a unique twist on the classic pecan.
- Check for Doneness: Pastry chef Claire Saffitz recommends pulling the cookies out of the oven when the edges are set but the centers look slightly underbaked. They will continue to cook on the baking sheet.
- Room Temperature: Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Refrigeration: If you prefer a firmer texture, refrigerate the cookies in an airtight container for up to two weeks.
- Freezing: Freeze unbaked cookie dough in rounded tablespoons on a baking sheet, then transfer to a freezer bag for up to three months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Reheating: To enjoy warm cookies, microwave for 10-15 seconds or place in a preheated oven at 350°F (175°C) for 5 minutes.
- Thawing: If frozen, allow cookies to thaw at room temperature for about 30 minutes before reheating for the best texture.
- Overmixing the Dough: Mixing too much can lead to tough cookies. Aim to combine the ingredients just until they are incorporated.
- Not Measuring Ingredients Accurately: Baking is a science, and precise measurements are crucial. Use measuring cups and spoons for accuracy.
- Baking at the Wrong Temperature: Ensure your oven is preheated to 350°F (175°C). An incorrect temperature can result in cookies that are either underbaked or burnt.
- Skipping the Cooling Time: Allowing cookies to cool on the baking sheet helps them set properly. If you move them too soon, they may fall apart.
- Using Old Ingredients: Check the freshness of your baking soda and cocoa powder. Expired ingredients can affect the rise and flavor of your cookies.
- Can I use milk chocolate instead of dark chocolate in Double Dark Chocolate Pecan Drop Cookies? Yes, you can substitute milk chocolate, but it will alter the flavor and sweetness of the cookies.
- Are Double Dark Chocolate Pecan Drop Cookies suitable for vegetarians? Yes, these cookies are vegetarian-friendly as they do not contain any meat or fish products.
- Can I make Double Dark Chocolate Pecan Drop Cookies gluten-free? It depends; you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
- Do Double Dark Chocolate Pecan Drop Cookies freeze well? Yes, these cookies can be frozen for up to three months, making them a great make-ahead treat.
- Is it possible to reduce the sugar in Double Dark Chocolate Pecan Drop Cookies? Yes, you can reduce the sugar, but it may affect the texture and sweetness of the cookies.
In conclusion, Double Dark Chocolate Pecan Drop Cookies are a delightful treat that combines rich flavors and satisfying textures, making them a perfect addition to any dessert table. I hope you enjoy baking and sharing these cookies as much as I do! If you try this recipe, please leave a comment below to let me know how they turned out, and don’t forget to share it with your friends and family!
Print
Double Dark Chocolate Pecan Drop Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously rich cookies made with dark chocolate and crunchy pecans.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chips and chopped pecans.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are set.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
- For a richer flavor, use high-quality dark chocolate.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Double Dark Chocolate Pecan Drop Cookies