Double Chocolate Chocolate Chip Cookies with Pecans
Rich double chocolate chocolate chip cookies loaded with chocolate chips, chopped chocolate, and chopped pecans. A big, thick bakery style cookie you're practically required to share!
Servings 7 cookies
Calories 836kcal
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- 2 ounces semi-sweet chocolate chopped
- Flaky salt for topping optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes.
- Add the eggs and vanilla and beat until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in three parts, pulsing the mixer to prevent the flour from flying out and mixing until just combined.
- Using a wooden spoon or rubber spatula, fold in the chocolate chips, pecans, and chopped chocolate. The dough will be thick. If necessary, use your hands to combine.
- Cover the dough with plastic wrap and refrigerate for 24-72 hours.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat.
- Using a kitchen scale, measure out 6 ounce balls of dough, using your hands to press them together and round them out. If you don’t have a kitchen scale, just divide your dough evenly into seven balls.
- Place the dough balls on the prepared baking sheet, working in batches as necessary to prevent them from spreading into each other. I was able to fit four cookies per sheet.
- Using the palm of your hand, flatten the dough slightly. It should still sit up pretty high, but you just want to take the dome of it down a little bit.
- If desired, press extra chocolate chips and pecans into the top of the dough. You can also sprinkle with flaky sea salt if desired.
- Bake the cookies for 16-17 minutes or until the edges are set and the middle looks soft but not glossy.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Tips for customizing bakery style double chocolate chip cookies
- Omit the pecans for a nut free treat
- Swap the pecans for walnuts or macadamia nuts
- Use a mix of chocolate chips such as white chocolate, semi-sweet, and dark
- For a smaller cookie, use 3 ounces of dough and bake for 11 minutes
- If you choose not to chill the dough, cut the baking time down by a few minutes
Nutrition
Calories: 836kcal | Carbohydrates: 98g | Protein: 10g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 485mg | Potassium: 428mg | Fiber: 7g | Sugar: 58g | Vitamin A: 900IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 6mg
