Salted Dark Chocolate Chip Pecan Cookies are a sophisticated twist on a classic. With layers of flavor, these chewy cookies will be a favorite you bake again and again.
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Why you will love these cookies
With a winning flavor combination, these cookies are the real deal. Dark chocolate and pecans go together like milk and cookies (lol)! A touch of flaky sea salt only adds to the depth of flavor.
These cookies have a wonderfully chewy consistency. Dark brown sugar and an extra egg yolk give these cookies an incredibly satisfying texture... chewy and tender... and loaded with plenty of chocolate.
I highly recommend making a double batch of these dark chocolate chip pecan cookies - one to enjoy now and the other to freeze. Nothing is more exciting than reaching into the freezer and finding an indulgence waiting for you.
For more chocolate chip favorites, try Brown Butter Toffee Chocolate Chip Cookies, Triple Chocolate Chip Cookies, and Salted Brown Butter Chocolate Chip Cookies,
Ingredients
- Chocolate - I use a combination of chips and chopped chocolate. The chopped chocolate melts differently than the chips and creates some puddles of chocolate. A mixture of dark and semi-sweet chocolate can be used if preferred.
- Sugars - A greater proportion of brown sugar to white sugar adds chewiness to the cookies. In this recipe, I love the deep molasses-like flavor of dark brown sugar.
- Extra egg yolk - Again, for the chewy factor.
- Pecans - A tasty pairing with dark chocolate. Walnuts or pistachios are delicious too.
- Flaky sea salt - Add a sprinkle of salt after baking for a flavor enhancement like no other! Completely optional, but so delicious.
Step-by-step instruction
- Blend the butter and sugars together until well combined, about 2 minutes. The mixture will be light and creamy.
- Add the egg, egg yolk, and vanilla and blend until fully incorporated and lightened in color.
- Slowly add the flour, salt, baking powder, and baking soda. Mix until just incorporated.
- Stir in the chocolate and pecans.
- Chill for 30 minutes. Use this time to clean up, preheat the oven, and prepare the baking sheets.
- Portion the dough onto a baking sheet using a cookie scoop. Press some extra chocolate and nuts on top.
- Bake for 9-11 minutes until lightly golden brown around the edges. Sprinkle the baked cookies with salt, if desired.
- Cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
- Store in an airtight container for 4-5 days.
Tips
- Use room-temperature butter and eggs. Room temperature ingredients incorporate together more completely.
- Add a mixture of chocolate chips and chopped chocolate for the ultimate chocolate factor.
- Chill the cookie dough to help prevent the dough from spreading during baking.
- Use a cookie scoop to ensure the cookies are all the same size for even baking.
- Line the sheet pan with parchment paper or a silicone baking mat. This helps to prevent the cookies from spreading and lends to easy clean-up.
- Before baking, top the cookies with extra chocolate and pecans for the fresh-from-the-bakery look.
- After baking, top the cookies with flaky sea salt for the ultimate treat.
FAQs
Yes, the cookie dough is best when chilled for at least 30 minutes or up to 3-4 days. Make the dough one day, and bake the cookies the next.
Yes, this cookie dough freezes beautifully. Instead of chilling the dough, use a cookie scoop to portion the dough onto a parchment-lined sheet pan. Freeze until firm. Then transfer the dough to a zipper-top bag and store for up to 3 months. Bake from frozen, allowing an extra 2-4 minutes of baking time.
Yes. Allow the cookies to cool completely. Freeze until firm. Then transfer the cookies to a zipper-top plastic bag, layering parchment paper in between the cookies. Freeze for up to one month. Thaw and serve.
If you love filling your kitchen with the aroma of freshly baked cookies, then you will want to try this recipe. Rich, nutty, and chocolatey with a finishing touch of salt. Undeniably delicious!
Equipment
Stand mixer | Mixing bowl | Measuring cups and spoons | Half sheet pan | Parchment paper | 2 TB cookie scoop
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📖 Recipe Card
Salted Dark Chocolate Chip Pecan Cookies
Save this recipe!
We'll email this post to you, so you can come back to it later!
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Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups dark brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon vanilla extract
- 10-11 ounces dark chocolate chips (1 bag (I love Ghirardelli))
- ½ cup chopped dark chocolate (plus extra for topping (like Ghirardelli 60% bittersweet baking bar))
- ½ cup chopped pecans (plus extra for topping)
- flaked sea salt (for topping)
Instructions
- In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until well combined, about 2 minutes. Add in the egg, egg yolk and vanilla and mix until well combined and lightened in color.
- Slowly add in the flour mixture and mix until just combined. Stir in the dark chocolate chips, ½ cup chopped chocolate, and the chopped pecans. Chill the dough for 30 minutes.
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, portion the dough onto the baking sheet Flatten slightly and top each dough ball with extra chopped chocolate and pecans. Bake for 9-11 minutes until lightly browned around the edges. The middle will look slightly underdone. Remove from the oven. Top each cookie with flaky salt, if desired. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container.
Notes
- Use room temperature butter and eggs. Room temperature ingredients incorporate together more completely.
- Add a mixture of chocolate chips and chopped chocolate for the ultimate chocolate factor.
- Chill the cookie dough to help prevent the dough from spreading during baking.
- Use a cookie scoop to ensure the cookies are all the same size for even baking.
- Line the sheet pan with parchment paper or a silicone baking mat. This helps to prevent the cookies from spreading and lends to easy clean-up.
- Before baking, top the cookies with extra chocolate and pecans for the fresh-from-the-bakery-look.
- After baking, top the cookies with flaky sea salt for the ultimate treat.
- The cookie dough can be made ahead of time. It's best when chilled for at least 30 minutes, or up to 3-4 days. Make the dough one day, bake the cookies the next.
- This cookie dough freezes beautifully. Instead of chilling the dough, use a cookie scoop to portion the dough onto a parchment-lined sheet pan. Freeze until firm. Then transfer the dough to a zipper-top bag and store for up to 3 months. Bake from frozen, allowing an extra 2-4 minutes of baking time.
- To freeze the cookies after baking, allow the cookies to cool completely. Freeze until firm. Then transfer the cookies to a zipper-top plastic bag, layering parchment paper in between the cookies. Freeze for up to one month. Thaw and serve.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Author's note: This post was originally published in September 2019 and has been updated.
emi
Bake time? Temp?
Abbey
See the recipe card. Bake the cookies at 350 degrees for 9-11 minutes.