Let me tell you about these Double Dark Chocolate Pecan Cookies, they’re the kind of treat that’ll have you reaching for one, then another, then maybe a third (no judgment here!). If you’re a fan of chocolate in all its rich, velvety glory, this cookie will be your new favorite. It’s got a deep, dark chocolate flavor that is just the right amount of intense, and the pecans? Oh, they add that perfect crunch and a bit of nuttiness that balances out the sweetness. It’s the ideal mix of soft, chewy, and just the right amount of bite!
I’ve always believed that cookies should be more than just a sweet snack, they should be an experience. And these cookies absolutely deliver. The dough comes together so smoothly, and when they bake, the scent of dark cocoa fills your kitchen, making it feel like you’re in a bakery. When they come out of the oven, they’re just soft enough to melt in your mouth but firm enough to hold their shape. Plus, the dark chocolate chips make every bite even more luxurious, and the pecans are like the surprise twist in your favorite book, you didn’t see it coming, but it’s oh-so-good.
These cookies are perfect for when you need a little indulgence, whether you’re hosting a get-together or just treating yourself after a long day. They’re quick to make and easy to share, so go ahead, bake up a batch, and enjoy the rich, chocolatey goodness with your family or friends (or, let’s be honest, on your own in peace). Trust me, once you’ve tried these, you’ll never go back to any regular old cookie again!
Ingredients
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2 Cups All Purpose Flour: All-purpose flour creates the perfect base for a soft, chewy texture in these cookies.
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1 Cup Crisco: Crisco adds the right amount of moisture to keep these cookies soft and chewy every time.
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1 Cup Brown Sugar: Brown sugar gives the cookies a rich sweetness with a hint of molasses flavor that makes them extra delicious.
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½ Cup Dark Cocoa Powder: Dark cocoa powder adds a deep, rich chocolate flavor that makes every bite irresistible.
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½ Cup Chopped Pecans: Chopped pecans bring a lovely crunch and nutty twist to the smooth chocolate.
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¼ Cup White Granulated Sugar: A touch of white sugar balances the sweetness and enhances the texture of the cookie dough.
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12 Ounces Dark Chocolate Chips: Dark chocolate chips melt beautifully and bring a deep, indulgent chocolate taste.
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2 Large Eggs: Eggs help bind everything together and give the cookies their soft, chewy structure.
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½ Tablespoon Vanilla Extract: A splash of vanilla extract adds warmth and depth to the flavor, making the cookies even more irresistible.
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1 Teaspoon Baking Soda: Baking soda helps the cookies rise just the right amount, making them perfectly soft.
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½ Teaspoon Salt: A pinch of salt brings out the chocolatey goodness and enhances all the flavors in these cookies.
Recipe Instructions
You can find a printable recipe card at the bottom of this post.
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Preheat your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.
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In a stand mixer fitted with the beater attachment, combine the brown sugar, granulated sugar, and Crisco. Beat until light and fluffy, about 2 minutes.
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Add the vanilla extract and eggs, then mix until fully combined.
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In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.
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Gradually add the flour mixture to the mixer in half-cup increments, mixing well after each addition until everything is fully incorporated.
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Stir in the dark chocolate chips and pecans, mixing just until evenly distributed.
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Using a 1.2 tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about an inch apart.
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Bake for 8-10 minutes (baking times may vary depending on your oven) until the cookies look almost set.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Repeat with the remaining dough. Enjoy!
My Favorite Ways to Enjoy Double Dark Chocolate Pecan Drop Cookies
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With a Glass of Cold Milk: You really can’t beat the classic combo of a chewy, chocolatey cookie and a tall, refreshing glass of milk. It’s like a match made in dessert heaven!
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Warm from the Oven: There’s nothing like biting into a cookie that’s still warm and gooey. Pop a couple in the microwave for a few seconds to bring them back to that fresh-out-of-the-oven taste. Pure bliss!
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As a Sweet Snack: Need a little afternoon pick-me-up? These cookies are perfect for snacking. Keep a batch on hand to grab whenever you need something indulgent (and perfectly satisfying) to munch on.
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With Ice Cream: Want to take it up a notch? Crumble a cookie over a bowl of vanilla or chocolate ice cream. It’s like a cookie sundae, and trust me, you’ll be hooked!
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Packed in a Lunchbox: Throw a few in your lunch for a sweet treat midday. They’ll be the highlight of your lunch break, guaranteed!
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With a Cup of Coffee: Dark chocolate and coffee are practically soulmates. Pair one of these cookies with your morning or afternoon cup of coffee for a little extra pep in your step.
Serving & Storing
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Serving: These cookies are perfect for any occasion, whether it’s a casual snack, a dessert at dinner, or a sweet treat to share with friends. Arrange them on a cute plate, maybe dust a little powdered sugar on top for a little extra flair, and you’re ready to impress!
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Storing: Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to a week (though I doubt they’ll last that long!). If you need to keep them for longer, toss them in the fridge for up to two weeks.
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Freezing: Want to save some for later? These cookies freeze beautifully! Just place them in a freezer-safe bag or container, layering parchment paper between each cookie to prevent them from sticking together. They’ll stay fresh for up to 3 months, just thaw them on the counter for a few minutes when you’re ready to enjoy.
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Microwaving Leftovers: If you happen to have any leftovers (lucky you!), pop them in the microwave for about 10-15 seconds to bring back that soft, fresh-baked goodness. Just make sure not to overdo it, or you might lose that perfect chew!
FAQs
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Can I use a different type of nut in this recipe?
Absolutely! While pecans give these cookies a lovely crunch and flavor, you can easily swap them out for walnuts, almonds, or even hazelnuts if that’s what you have on hand. -
Can I make these cookies without Crisco?
Yes! You can substitute Crisco with an equal amount of unsalted butter. It’ll give the cookies a slightly different texture, but they’ll still be deliciously soft and chewy. -
How do I know when these cookies are done?
These cookies are done when they’re slightly set around the edges but still soft in the middle. They’ll continue to firm up as they cool, so don’t worry if they look a little soft when they come out of the oven. -
Can I make the dough ahead of time?
Definitely! You can prepare the dough, cover it tightly, and refrigerate it for up to 48 hours. This can actually help the flavors develop even more! Just let the dough come to room temperature before scooping and baking. -
Can I add more chocolate chips?
Of course! If you’re a chocolate lover (who isn’t?), feel free to add extra chocolate chips or even drizzle some melted chocolate over the cookies once they’re baked for that extra indulgence. -
How do I store leftover cookies?
To keep them fresh, store your cookies in an airtight container at room temperature for up to a week. You can also freeze them if you want to save some for later!
Prep Time
20 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
35 minutes
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Crisco
- 1 Cup Brown Sugar
- ½ Cup Dark Cocoa Powder
- ½ Cup Chopped Pecans
- ¼ Cup White Granulated Sugar
- 12 Ounces Dark Chocolate Chips
- 2 Large Eggs
- ½ Tablespoon Vanilla Extract
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Instructions
- Preheat your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.
- In a stand mixer fitted with the beater attachment, combine the brown sugar, granulated sugar, and Crisco. Beat until light and fluffy, about 2 minutes.
- Add the vanilla extract and eggs, then mix until fully combined.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.
- Gradually add the flour mixture to the mixer in half-cup increments, mixing well after each addition until everything is fully incorporated.
- Stir in the dark chocolate chips and pecans, mixing just until evenly distributed.
- Using a 1.2 tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about an inch apart.
- Bake for 8-10 minutes (baking times may vary depending on your oven) until the cookies look almost set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining dough. Enjoy!