These salted dark chocolate chip pecan cookies are the perfect blend of sweet and salty, filled with two kinds of chocolate and pecans. Grab a warm cookie and a cold glass of milk and enjoy!
This recipe was originally published in August 2021.
TL;DR: Recipe Highlights
What is it: A chewy cookie filled with two kinds of chocolate and pecans.
Why you'll love this: A wonderfully chewy texture comes from adding an extra egg yolk and using more brown sugar than white sugar. The dough needs to be chilled, which only deepens the flavors. The dough can be frozen so you can bake up cookies at a moment's notice.
How to make it: Blend the butter and sugars, then add the eggs and vanilla. Incorporate the dry ingredients and fold in the chocolate and nuts. Chill and bake.
When your sweet tooth calls, there's nothing more comforting than a warm, gooey chocolate chip cookie. These salted dark chocolate chip pecan cookies fit the bill perfectly, with two kinds of chocolate, toasty pecans, and a pinch of flaky salt.
The dough needs to chill, but this only enhances the flavors. For ease, make the dough one day and bake the cookies the next. Before long, the wonderful aroma will be wafting through your kitchen.
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Ingredient Notes
- Eggs: We're using one whole egg and one egg yolk. The extra yolk contributes to the chewy texture.
- Brown sugar: I use dark brown sugar, but light brown sugar can also be used.
- Chocolate chips: I prefer Ghirardelli dark chocolate chips.
- Chocolate baking bar: Use a baking bar, such as Ghirardelli's 60% bittersweet baking bar.
You'll find a complete list of ingredients and ingredient amounts in the recipe card below.
Expert Tips
- Use room temperature butter and eggs. This helps the ingredients incorporate more smoothly.
- When adding the dry ingredients, mix just until no flour is visible. Overmixing can result in tough cookies.
- Chill the dough for at least 30 minutes. This helps prevent the cookies from spreading too much and allows the flavors to meld and deepen.
- Use a parchment-lined baking sheet for easy clean-up.
How to Make Dark Chocolate Chip Pecan Cookies
Step 1: Add the butter and sugars to the bowl of a stand mixer. Blend until creamy and smooth, approximately 2 minutes.
Step 2: Add the egg, egg yolk, and vanilla extract.
Step 3: Blend until well-combined and light in color.
Step 4: Add the flour, baking soda, baking powder, and salt, and mix until just combined. Fold in the chocolate chips, chopped chocolate, and pecans.
Step 5: Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined sheet pan. Flatten slightly, and press extra chocolate and pecans on top. Chill for 30 minutes.
Step 6: Baked at 350℉ for 9-11 minutes until lightly golden brown. The cookies will look slightly underdone in the middle. Top each cookie with flaky salt, if desired. Allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack.
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Recipe FAQs
Yes, these cookies freeze beautifully. Let the cookies cool completely. Freeze them on a baking sheet until firm, then transfer them to a freezer-safe container, separating the layers with parchment paper. Store them in the freezer for up to one month.
Yes, the dough freezes beautifully. Portion the dough out onto a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag. Store in the freezer for up to 3 months. Bake from frozen, adding 2-4 extra minutes to the baking time.
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📖 Recipe Card
Salted Dark Chocolate Chip Pecan Cookies
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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)
- 1½ cups dark brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 tablespoon pure 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 more for topping)
- flaked sea salt (for topping)
Instructions
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside,2½ cups all-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, dark brown sugar and granulated sugar. Mix together until creamy and smooth, about 2 minutes.1 cup unsalted butter, 1½ cups dark brown sugar, ½ cup granulated sugar
- Add in the egg, egg yolk, and vanilla, and mix until well combined and light in color.1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
- Slowly add the flour mixture and mix until just combined. Stir in the chocolate chips, chopped chocolate, and pecans.10-11 ounces dark chocolate chips, ½ cup chopped dark chocolate, ½ cup chopped pecans
- Using a 2-tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet and flatten slightly. Press extra chocolate and pecans on top. Chill the cookie dough for 30 minutes.
- Preheat oven to 350℉. Bake for 9-11 minutes until lightly browned around the edges. The middle will look slightly underdone. Remove the cookies from the oven and top each one with flaky salt. Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack. Store the cookies in an airtight container.
Notes
- Use room temperature butter and eggs to help the ingredients incorporate completely.
- Don't skip chilling the dough. Chilled dough doesn't spread as much, and this extra time allows the flavors to blend and develop. You can chill the dough for up to 3-4 days.
- To freeze the dough, place the sheet pan of portioned dough in the freezer until firm. Then transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Bake from frozen, allowing an extra 2-4 minutes of baking time.
- To freeze the cookies after baking, allow them to cool completely. Freeze until firm. Then, transfer them to a freezer-safe container, layering parchment paper between the layers. Freeze for up to one month. Thaw and enjoy.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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