Let’s celebrate the weekend with some Double Chocolate Pecan Cookies ! Like a big brownie bite, who wouldn’t want to devour a couple of these? These would be great for a holiday cookie exchange or to give to a friend celebrating a special event in their life. Seriously, you could find any reason just to make these for yourself! Who doesn’t like chocolate, right?
Dry Ingredients:
Whisk together the flour, baking soda and expresso powder.
OH MY, CHOCOLATE! :
In a microwave safe bowl, melt the butter with the chocolate and brown sugar. Set initial time for 1 minute, stir and add additional increments of 10-15 seconds, stirring after each time, until all ingredients can be blended smooth. Allow it to cool for 10 minutes before proceeding with the next step.
Whisk the eggs into the COOLED chocolate mixture.
The Mix Up:
Combine the chocolate/egg mixture with the dry ingredients.
Add Ins:
Stir in the pecans and dark chocolate chips. Chill for about an hour.
The Bake:
Using a medium cookie scoop, place dough 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes.
Eating these Double Chocolate Pecan Cookies warm like a brownie fresh out of the oven is the best! So I’ll pause here and let you take a bite, if you haven’t already….Now wasn’t this little bit of effort worth it? Don’t forget to share the love of chocolate with everyone you know!
Ingredients
- 2 1/2 c all purpose flour
- 1 t baking soda
- 1 t espresso powder optional
- 12 T butter (1 1/2 sticks)
- 1 1/2 c dark brown sugar
- 3- 4 oz semi-sweet chocolate baking bars-broken up
- 2 large eggs, beaten
- 1 c dark chocolate chips
- 1 c chopped pecans
Instructions
- Whisk together the flour, baking soda and espresso powder.
- In a microwave safe bowl, melt the butter with the dark brown sugar and broken chocolate bars. Stir after one minute and add additional 15 second increments until smooth when blended. Allow to cool for 10 minutes.
- Whisk beaten eggs into COOLED chocolate mixture.
- Blend in dry ingredients.
- Stir in pecans and chocolate chips. Chill mixture for about an hour in the refrigerator.
- Using a medium cookie scoop, place cookies 2" apart on a parchment paper lined baking sheet.
- Bake at 350 degrees for 10-12 minutes.
