These chocolate cookies with pecans are nothing short of heavenly. With their gooey texture that somehow remains perfect even at room temperature, they offer a decadent treat that’s hard to resist. The subtle touch of espresso enhances the rich chocolate flavor without overwhelming it, creating a sophisticated depth that chocolate lovers will appreciate.
Chocolate Cookies the Southern Way – With Pecans
Not your typical chocolate chunk cookie, but a dough with both melted chocolate and chocolate chunks, surrounding some Southern pecans. Just a hint of coffee brings out the chocolate flavor and best of all you only need two bowls and a hand mixer. Just mix and bake and you’ll have the most heavenly cookies in less than 30 minutes.
Chocolate chunk and pecan cookies bring a fabulous combination of textures and flavors that any cookie lover will appreciate. When you bite into these cookies, the chocolate chips stay gooey even at room temperature.
This chocolate combo creates a cookie experience that’s not only mouth-watering, but also offers a little surprise to anyone expecting a standard chocolate cookie. Each mouthful delivers a rich chocolate flavor complemented by the nuttiness of pecans, grab some milk!
These cookies are over-the-top with flavor from a combination of three different types of chocolate – semisweet and bittersweet chocolate bars are melted to create a rich dough and chocolate chips are added for a gooey texture in every bite.
The pecans kind of hold the cookie together along with adding flavor. In the South, we add pecans to everything, if you need more of this combo, try some fudgy pecan brownies.
Whether you’re packing them for a picnic, serving them at a holiday party, or simply enjoying as an afternoon snack, they’re so easy to make, they’ll become your go-to dessert for those times when you just need some chocolate.
For more rich, chocolate desserts, try a brownie fudge pie, gooey chocolate pudding or raspberry brownie bars.
Chocolate Chunk & Pecan Cookies: A Delicious Twist on a Classic
- Luxuriously Gooey – These cookies are so gooey, maintaining their perfect texture even at room temperature. For an extra gooey delight, microwave them for a few seconds after they’ve thawed. Vanilla ice cream is never a bad idea.
- Subtle Coffee Accent – Infused with a hint of espresso powder, these cookies have an enhanced chocolate flavor that’s deep and rich, providing a subtle coffee note that complements the chocolate without overpowering. These will not taste like coffee.
- High-Quality Ingredients – The use of premium chocolate and the freshest pecans not only boosts the flavor but also helps bind the cookies together, ensuring that each bite is as perfect as the last.
- Versatile and Tempting – Whether enjoyed fresh or reheated for that just-baked gooeyness, these cookies are a hit in any setting, making them a must-try for any chocolate lover.
Just a Few Ingredients
- Chocolates and Butter – A mix of semisweet and bittersweet chocolate, melted with butter, forms the rich, velvety base of these cookies.
- Espresso and Vanilla – Instant espresso powder and vanilla extract combine to enhance the chocolate with a subtle boost of flavor.
- Eggs and Sugar – Eggs whipped with sugar till creamy add lightness and structure to the cookies, ensuring they don’t just taste great but also have a perfect texture.
- Flour and Leaveners – Just a bit of flour with baking powder and salt holds all the flavors together, creating the ideal backdrop for the chocolates and pecans.
- Pecans and Chocolate Chips – Coarsely chopped pecans and extra chocolate chips provide crunch and an extra dose of chocolate.
Can I use regular coffee powder instead of espresso?
Yes, but the flavor won’t be as rich. Espresso powder is more concentrated and designed specifically for baking, so it really amplifies chocolate cookies.
How to Make Chewy Chocolate Cookies
Step One: Prepare the Chocolate Mixture
Start by chopping the chocolate bars into chunks and then melting them with butter in the microwave. Be sure to stir every 30 seconds to avoid scorching.
Step Two: Mix Wet Ingredients
In a separate bowl, beat the eggs with espresso powder and vanilla until well combined, then add sugar and continue beating until thick and creamy.
Step Three: Combine
Pour the melted chocolate into the egg mixture, whisking continuously until smooth. Whisk together flour, baking powder, and salt, then fold it into the chocolate mix just until blended.
Step Four: Add Nuts and Chips
Gently stir in the pecans and chocolate chips. The dough will be quite gooey.
Step Five: Bake to Perfection
Scoop the dough onto your prepared sheets and bake. They should look shiny but still be gooey inside when done.
Tips for Perfect Gooey Chocolate Cookies
- Don’t Overbake: To keep them gooey, pull them out of the oven while they’re still soft in the middle.
- Let Them Set: Allow the cookies to rest on the baking sheet for 10 minutes after baking for easier handling.
- Reheating: If you’ve stored them, let them come to room temperature and then microwave for about 5 seconds for that fresh-out-of-the-oven gooeyness.
Do I have to use pecans?
While pecans are recommended for their texture and flavor, you could substitute them with walnuts or almonds if preferred. However, don’t omit the nuts altogether – they play a crucial role in the cookies’ structure.
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Ingredients
- 6 oz semisweet chocolate bar chopped into chunks
- 2 oz bittersweet chocolate bar chopped into chunks
- 6 tbsp butter
- 2 eggs
- 1 tbsp instant espresso powder
- 2 tbsp vanilla
- ¾ cup sugar
- ⅓ cup flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups pecans coarsely chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 325º. Line baking sheets with parchment paper.
- In a large microwavable bowl, add semisweet and bittersweet chocolate chunks and butter. Microwave on 50% power for about 2 minutes, whisking every 30 seconds until the chocolate has just melted.
- In a large bowl, add eggs, espresso powder and vanilla and beat with a hand mixer until combined. Add sugar and beat until it is thick and creamy.
- Add the chocolate mixture to the egg mixture, whisking until well combined.
- In a small bowl, whisk the flour, baking powder and salt together and add to the chocolate mixture. Stir just until combined, do not overmix.
- Fold in the chocolate chips and pecans. The mixture will be gooey.
- Use a 2 ounce ice cream scoop to scoop ¼ cup of cookie dough onto the prepared baking sheets leaving 2 inches between each cookie.
- Bake right away for 10-12 minutes, they will be shiny on top but still gooey. Let rest on the cookie sheet for 10 minutes and carefully remove with a spatula to a cooling rack to cool.
Notes
- Don’t Overbake: To keep them gooey, pull them out of the oven while they’re still soft in the middle.
- Let Them Set: Allow the cookies to rest on the baking sheet for 10 minutes after baking for easier handling.
- Reheating: If you’ve stored them, let them come to room temperature and then microwave for about 5 seconds for that fresh-out-of-the-oven gooeyness.
Great recipes!
Thanks, hope you find some you love.