Pecan Chocolate Cookies
These Pecan Chocolate Cookies combine rich chocolate with crunchy pecans, creating a soft cookie with a crisp outer layer. Perfect for any fall occasion!
Servings 16 cookies
Calories 167kcal
Ingredients
- 1 3/4 cups (210g) all-purpose flour, scoop & leveled
- 2 Tbsp unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole pecans, plus extra to decorate
Instructions
- Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper and set it aside.
- Crush Pecans: In a high-speed food processor or coffee grinder, crush the pecans until they turn into a crumb. Set aside to mix into the dough later.
- Combine Dry Ingredients: In a medium-sized mixing bowl, combine the flour, cocoa powder, baking powder, and baking soda. Whisk well and set aside.
- Mix Wet Ingredients: In a separate large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, whisk together the softened butter and sugar for 1 minute until well combined. Scrape down the sides of the bowl.
- Add Egg and Vanilla: Add the egg and vanilla extract, and beat for 20 seconds until smooth.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat until it begins to form a soft crumbly dough, about 30 seconds. The dough will be crumbly and not a ball of dough.
- Add Crushed Pecans & Chill Dough: Mix in the crushed pecans until evenly distributed throughout the dough, then form the mixture into a smooth compact cookie dough. Wrap the dough in cling film and refrigerate for 15 minutes to firm up.
- Shape Cookies: Pick up 1 tablespoon (30g) of dough, roll it into a ball, and place it on the prepared tray. Gently press down into a thick disc, ensuring there is a 1-inch gap between each cookie.
- Add Whole Pecans: Once all the cookies are formed, press a whole pecan into the middle of each cookie.
- Bake: Bake for 10-11 minutes, or until cracks form on the top and the centers are set.
- Cool on Tray: Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
Nutrition
Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 79mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 193IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg