These Chocolate Pecan Cookies are moist, decadent, chocolatey and delicious. Chocolate (egg free) cookie dough is studded with chocolate chips and pecans. and baked. A drizzle of melted chocolate sends these over the top!
My girls have been busy all week writing out Valentines for their classmates. Attaching the temporary tattoos and sealing them with red heart stickers is serious business. They’ve made careful decisions on which card is going to which teacher, who is to get pink, and who gets blue. It’s kinda cute to see their minds tackle the simple project of Valentine’s Day cards!
Do you remember Valentine’s Day as a kid? I still love the Necco heart candies! But as a kid I loved making the Valentine holder that hung from my desk and passing out my valentines to friends. And there was always games like “L-O-V-E” bingo and seven-up! Some days I am honestly jealous that my girls get to do all that fun stuff and I don’t!
Every year Pat gets our girls a box of chocolates (and every year I wonder where’s mine?!) but since I’m working over the weekend, not that we usually make a huge deal over this holiday, I decided why not bake up a bunch of yummy cookies for us? Really it’s any excuse to taste test this recipe that I found in my February 2011 issue of Bon Appétit magazine. They were featuring lots of yummy recipes using cocoa, and it was really hard to choose which one I was going to try first… but my eyes and stomach kept coming back to this cookie recipe.
If I had to describe these cookies in three words it would be…
Chocolate.
Pecan.
Drizzle.
Yeah… this recipe has all three. Let’s review.
To Make These Chocolate Pecan Cookies You Will Need:
- unbleached all-purpose flour
- natural unsweetened cocoa powder (measured and leveled)
- baking soda
- kosher salt
- unsalted butter (melted)
- light brown sugar, packed
- granulated sugar
- light corn syrup
- 2 tablespoons whole milk
- 1 teaspoon real vanilla extract
- 1 cup pecans, chopped
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon unrefined coconut oil (optional)
In a medium bowl combine 1-1/3 cups flour, 3 tablespoons unsweetened cocoa powder, 1/2 teaspoon if both baking soda and kosher salt.
Whisk until combined and set aside for a sec.
In a large bowl, combine 10 tablespoons melted butter, 1/3 cup both light brown sugar and granulated sugar.
Add in 2 tablespoons plus 2 teaspoons light corn syrup.
And 1 teaspoon of vanilla extract.
And 2 tablespoons of whole milk.
Whisk until smooth and all ingredients are incorporated.
Add half of the flour mixture to the butter and sugar mixture.
Mix and then add in the rest of the flour ingredients. You might start to think this is impossible to mix… but keep going.
Phew!!Technically since there isn’t egg in this you could totally eat this raw! Not that I did that… or did I?
Roughly chop the pecans until you get 1 cup of chopped – roughly that’s about 4 ounces.
Add them into the cookie dough.
Mix.
Then cover with plastic wrap and refrigerate for 3-4 hours.
In the mean time I noticed my dog. Doing what he does best. Napping.
So I crept up on him and got in his face for some pictures. Then he sensed my presence and gave me the evil eye.
He’s saying “C’mon lady… I’m nap’n here!?”
So before I left I took a quick whole body shot just to show you how this dog sleeps. Look at those legs, they’re like tentacles!
Must be nice to eat, play and nap when you feel like it!
After the loooong wait I removed the plastic wrap and grab a table spoon.
I then scooped about a tablespoon of cookie dough and form round balls, spacing them out on a parchment lined large baking sheet.
With my fingers, I gently press them out out into a circle.
In a preheated 325° oven, bake one batch at a time for about 8-10 minutes.
Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining cookie dough.
Once all of the cookies have cooled, I melted a half a cup of semi sweet chocolate chips with one teaspoon of un-refined coconut oil.
Chocolate + Coconut Oil = Mmm Mmm goodness!
You want it smooth and silky. If it is thick and un-silky like… just discard and start over.
Drizzle all over the cookies. This by far is my favorite part of making these cookies. I want to put drizzle on anything and everything now… it’s extremely therapeutic!
Let the chocolate drizzle cool before storing.
It was totally dinner time, but my girls and I couldn’t wait any longer. So we swiped one for each of us to taste test.
They are so good! I didn’t know if I would like the whole “nuts baked into a cookie” thing, but it totally works. And the chocolate drizzle is WOW! We dipped apple slices, bananas and maybe our fingers in the remaining melted chocolate. It was a delicious after school snack!
Naturally a certain someone always gets carried away… but who knows, these cookies are so good you may even feel compelled to wear chocolate lipstick?
Um Mal? You have some on your teeth.
Enjoy! And if you give this Chocolate Pecan Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Pecan Cookies
Ingredients
- 1⅓ cups unbleached all-purpose flour
- 3 tablespoons natural unsweetened cocoa powder, measured and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, melted and cooled
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 8 teaspoons light corn syrup
- 2 tablespoons whole milk
- 1 teaspoon real vanilla extract
- 1 cup pecans, chopped
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon unrefined coconut oil, optional
Instructions
- Whisk flour, cocoa, baking soda and salt in a medium sized bowl.
- In a large bowl; stir combine butter, sugars, corn syrup, vanilla and milk until smooth.
- Stir the flour mixture into the butter mixture, then add the pecans and stir some more.
- Cover and chill until firm enough to scoop, 3-4 hours. This dough can be made 1 day in advanced. Keep chilled.
- Preheat the oven to 325° and line a large baking sheet with parchment paper.
- Using a table spoon scoop out dough and form into round balls, arrange on baking sheet leaving space. Press gently with fingers to flatten slightly.
- Bake one sheet at a time for 8-10 minutes. Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining dough.
- Once the cookies are cooled; melt the half a cup of chocolate chips with the teaspoon of coconut oil until smooth.
- Use a fork to dip and drizzle the chocolate over the cookies. Let stand for about 30 minutes for the drizzle to set and serve!
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THANK YOU in advance for your support!
thanks so much for posting this recipe! It looks fabulous and I can't wait to try them! my two favorite ingredients, chocolate and pecans….I love your blog by the way!
These look delicious!!! I'm definitely going to have to try these at some point!!! Thanks for sharing!!
OK I could jump through the intertubes for these! They look so yummy and clearly your taste testers approve!
What I wanna know is how these even made it into the oven? I bet the dough would make great frozen truffles, chocolate covered or otherwise!
I miss handing out Valentines every year! Once we made a teddy bear card holder out of a milk jug in 2nd grade. Oh the good times! LOL.
Those cookies look so good. I might have to make a trip to the store this evening so I can make them!
Those cookies look wonderful, I adore pecans. And chocolate! Your dog is so cute too!
wow oh wow, what an incredible cookie, and what a beautiful blog you have! LOVE the dog pictures, i chuckled out loud!
My soft music playing in the back ground, feeling the warmth of my house on this chilly day, and reading this very sweet post. I can relate to all of it! Except I haven't made these cookies yet. They look amazing. Hope you have a great weekend.
These cookies look delicious! And I love your dog! Brittany spaniel, right? We have an 8 month old springer spaniel who has the octopus leg syndrome too. Love it!
Oh my gosh! Those look scrumptious! I think I am going to have to make them. They are going on my list.
Those cookies look so good. What fabulous photos!
Great recipe! The photography is beautiful, too.
Your fur and furless babies are so cute! Those cookies are amazing and with that drizzle they look like a work of art. Art I might stare at for a minute before gobbling it up. I hope you have a great weekend!
These are remarkable. I love your photos and your recipes, but your model stole the day. Have a wonderful weekend. Blessings…Mary
You have some great models in your home! And Laurie, your photos are fantastic!
Great looking recipe, too! 🙂
Those cookies look amazing!
I was looking for your e-mail. I am working on a project for eKwipper (www.ekwipper.com) and was wondering if you'd like to share a recipe for a companion site to that.
Can you e-mail me and I'll give you the details?
slim-shoppin@comcast.net
Oh my… these look so ridiculously delicious!!!
Laurie I LOVE the photo at the end of your daughter with the chocolate around her mouth, I gave me a huge smile to match hers (though I am missing the chocolate!). 🙂 This recipe looks fantastic, and I also think your photos of the ingredients look amazing, great light! Happy valentines day!
So many enticing photos of these decadent cookies…and loving your pup and beautiful daughter!
Laurie! I loved this post! It was what baking and foodblogging are all about! A sense of humor, fun in the kitchen, multi-tasking while waiting for the goods to be ready for the next step, and giving the folks you love good food! Loved the photos and commentary … a perfect post. Oh… and those cookies aren't too shabby either! wink,wink!
you give new meaning to the term 'food porn'! these cookies need little help looking fantastic, but you've captured them and your process magnificently!
Oh my these cookies look good. The drizzle is an excellent finishing touch. 😉
Such cute pics!
Those look so good!! I haven't made chocolate cookies in a while… this post is bringing on my cravings. Is your dog a Brittany Spaniel?? My parents have the same kind! She sleeps on our couch the exact same way- they're such sweet dogs!
I came for the cookies, I'm staying for the puppy! How adorable!
THESE ARE DELICIOUS! Instead of corn syrup, I used honey. I also decided to put the chocolate chips into the batter instead of doing the drizzle (my sweet tooth just didn't have that kind of time). They turned out PERFECT!
GREAT RECIPES!!
-Jul
These cookies are 'da bomb'..so moist, chewy and packed with flavor…love them!!!!
Chocolate heaven…does it get any better? These cookies are absolutely delish and oh the chocolate drizzle takes them up two notches!
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This cookie recipe just leaves me speechless. By far the best cookies I have ever made! I have been making these for a few years now and I can definitely say that I have almost memorized this recipe. Thank you so much for sharing!