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Double Chocolate Chip Cookies with Pecans

Indulge in rich, velvety double chocolate chip cookies complemented by crunchy pecans, perfect for chocolate lovers and easy to make for bakers of all skill levels.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of the cookie.
  • 2 tablespoons all-purpose flour For additional structure.
  • 1 teaspoon baking soda Helps the cookies rise.
  • ½ teaspoon salt Enhances the flavors.
  • ¼ cup cocoa powder Adds rich chocolate flavor.
  • 2 tablespoons cocoa powder For an intensified chocolate taste.
Wet Ingredients
  • 1 cup unsalted butter, softened Provides moisture and richness.
  • 1 cup light brown sugar, packed Contributes caramel-like sweetness.
  • ¾ cup granulated sugar Provides additional sweetness.
  • 1 teaspoon vanilla extract Adds aromatic essence.
  • 2 large eggs Helps bind the ingredients.
Mix-Ins
  • 2 cups semi-sweet chocolate chips High-quality brands recommended.
  • 1 cup chopped pecans Adds crunchy texture.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare two baking sheets with parchment paper.
  2. In a large bowl, combine the flour, baking soda, and salt. Sift in the cocoa powder and whisk to combine.
  3. In an electric mixer bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until creamy.
  4. Add the eggs and beat for about 2 minutes until light and fluffy.
  5. Gradually mix in the dry ingredients until just combined, without overmixing.
  6. Fold in the chocolate chips and pecans gently with a spatula.
  7. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
  8. Scoop tablespoon-sized portions of the dough and shape them into balls.
  9. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 8 to 10 minutes until puffed and set around the edges.
  11. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
  1. Serve the cookies warm with milk, or pair with vanilla ice cream.

Notes

Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Consider adding instant coffee for flavor enhancement or using dark chocolate chips for richer taste.