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–+ servings
Two chocolate cookies on a tray.

Double Chocolate Chunk Cookies With Pecans

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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18
Calories 293kcal
Author Barbara Curry

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.