Double Chocolate Pecan Cookies

These double chocolate pecan cookies are one of my favorite treats to bake and share. Rich cocoa in the dough combined with dark chocolate chips creates deep chocolate flavor in every bite, while chopped pecans add the perfect touch of crunch.

They come together quickly and bake in just minutes, making them a wonderful choice for gatherings, open houses, or simply enjoying with a cup of coffee. Slightly underbaking the cookies keeps the centers soft and fudgy while the edges develop just the right amount of crispness.

Double Chocolate Pecan Cookie Recipe

Ingredients

• 1 cup brown sugar

• ¼ cup sugar

• 1 cup Crisco shortening

• 2 large eggs

• ½ tablespoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ cup dark cocoa powder

• 12 ounces dark chocolate chips

• ½ cup chopped pecans

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar, and Crisco until the mixture becomes light and fluffy, about 2 minutes. Add the eggs and vanilla extract, then beat until everything is smooth and fully combined.

In a separate bowl, whisk together the flour, salt, baking soda, and dark cocoa powder. Gradually add the dry ingredients to the mixer about ½ cup at a time, mixing until a soft chocolate dough forms.

Stir in the dark chocolate chips and chopped pecans, mixing just long enough to distribute them evenly throughout the dough.

Using a 2-tablespoon cookie scoop, place the dough onto the prepared baking sheet, leaving about 1 inch between each cookie. Bake for 8–10 minutes, until the cookies are set around the edges but still slightly underdone in the center, which helps create a soft, chewy texture.

Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.