Dark Chocolate Pecan Cookies

Rich, chewy, and loaded with flavor—these dark chocolate pecan cookies combine nutty brown butter, bittersweet chocolate chunks, and buttery toasted pecans for the perfect bite.

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Prep Time 20

Cook Time 14

chill 2

Total Time 2 34

Course Dessert

Cuisine American

Servings 24 cookies

Calories 210 kcal

Ingredients

Dry Ingredients:
2 ½ cups all-purpose flour spooned and leveled
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
Wet Ingredients:
1 cup 2 sticks unsalted butter, browned
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
Add-ins:
1 cup chopped pecans toasted
8 oz dark chocolate chopped (or 1½ cups chocolate chunks)

Instructions

Brown the Butter:
Melt butter in a light-colored pan over medium heat, stirring constantly until golden and aromatic (about 5–7 minutes). Remove from heat and let cool for 5 minutes.
Mix Wet Ingredients:
Whisk cooled brown butter with brown sugar and granulated sugar until combined. Add eggs and vanilla. Whisk until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Mix Dough:
Stir the dry ingredients into the wet using a rubber spatula. Add toasted pecans and dark chocolate chunks. Mix until evenly distributed.
Chill the Dough:
Cover and refrigerate dough for at least 2 hours (or overnight for best flavor).
Preheat & Scoop:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1.5-tablespoon balls and place 3 inches apart.
Bake:
Bake for 13–14 minutes until edges are golden and centers are slightly soft. Cool on pan for 5 minutes, then transfer to a wire rack.
Serve or Store:
Enjoy warm or store in an airtight container for up to 1 week.

Notes

📦 Storage Instructions

Store in airtight container at room temperature for 5–7 days
Freeze dough balls up to 3 months; bake from frozen with 1–2 extra minutes

🥗 Nutrition Facts (Per Cookie – Approximate)