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Dark Chocolate Pecan Cookies

DSC_7325 (2)

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 24-28 cookies

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DSC_7325 (2)

Using bread flour, melted butter, and an egg yolk makes this a chewy cookie.

Ingredients

  • 1 C. unsalted butter
  • 2 ¼ C. bread flour
  • 1 tsp. coarse salt
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • 1 ¼ C. dark brown sugar
  • ¼ C. granulated sugar
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. bourbon (can substitute dark rum or more vanilla)
  • 2 Tbsp. heavy cream
  • 1 whole egg
  • 1 egg yolk
  • 8 oz. dark chocolate, rough chopped
  • 1 ½ C. chopped, toasted pecans
  • Whole pecans and dark chocolate pieces for garnish (optional)
  • Flaky sea salt

Directions

  1. In a medium saucepan over med-low heat, melt the butter.
  2. Continue to cook, stirring occasionally, until butter turns an amber color and brown bits form at the bottom of the pan. The butter will get foamy and may pop during this process. Turn the heat down if it pops too much.
  3. Once browned, immediately remove from heat and pour into a large glass or metal mixing bowl (be sure to get the brown bits from the bottom of the pan). Set aside.
  4. In a medium bowl, whisk together the flour, salt, cinnamon, baking soda and baking powder. Set aside.
  5. Add the sugars to the mixing bowl with the butter.
  6. Mix on medium speed for 3-4 minutes or until the mixture is like thick, wet sand.
  7. Scrape the sides of the bowl.
  8. Add the vanilla, bourbon and heavy cream and blend in well.
  9. Scrape the sides of the bowl.
  10. Add the egg and egg yolk and mix for 1-2 minutes or until well combined.
  11. Slowly, on low speed, add in the flour in two to three additions.  Blend just until most of the flour is incorporated.
  12. With a wooden spoon or rubber spatula, stir in the chocolate and pecan pieces.
  13. Scoop the dough out into 1 ½ oz. dough balls (about 3 Tbsp.) and place close together on a parchment lined baking sheet.
  14. Place the baking sheet in the refrigerator for 3-4 hours (or overnight).
  15. Preheat oven to 350°F
  16. Line another baking sheet with parchment.
  17. Place chilled dough balls on the sheet with 2 inches in between each one. Place a pecan half and/or pieces of chocolate on top of the doughball, pressing down slightly. Return extra dough to the refrigerator.
  18. Bake for 10-12 minutes or until the edges just begin to brown.
  19. Remove from the oven and sprinkle each cookie with flaky salt.
  20. Allow to cool on sheet for a few minutes then transfer to a wire rack to cool completely.
  21. Bake additional dough balls.

Tips

You can bake these without chilling the dough. They will be a little flatter and less chewy but still delicious!

Dark Chocolate Pecan Cookies

DSC_7325 (2)

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 24-28 cookies

Ingredients

  • 1 C. unsalted butter
  • 2 ¼ C. bread flour
  • 1 tsp. coarse salt
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • 1 ¼ C. dark brown sugar
  • ¼ C. granulated sugar
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. bourbon (can substitute dark rum or more vanilla)
  • 2 Tbsp. heavy cream
  • 1 whole egg
  • 1 egg yolk
  • 8 oz. dark chocolate, rough chopped
  • 1 ½ C. chopped, toasted pecans
  • Whole pecans and dark chocolate pieces for garnish (optional)
  • Flaky sea salt

Directions

  1. In a medium saucepan over med-low heat, melt the butter.
  2. Continue to cook, stirring occasionally, until butter turns an amber color and brown bits form at the bottom of the pan. The butter will get foamy and may pop during this process. Turn the heat down if it pops too much.
  3. Once browned, immediately remove from heat and pour into a large glass or metal mixing bowl (be sure to get the brown bits from the bottom of the pan). Set aside.
  4. In a medium bowl, whisk together the flour, salt, cinnamon, baking soda and baking powder. Set aside.
  5. Add the sugars to the mixing bowl with the butter.
  6. Mix on medium speed for 3-4 minutes or until the mixture is like thick, wet sand.
  7. Scrape the sides of the bowl.
  8. Add the vanilla, bourbon and heavy cream and blend in well.
  9. Scrape the sides of the bowl.
  10. Add the egg and egg yolk and mix for 1-2 minutes or until well combined.
  11. Slowly, on low speed, add in the flour in two to three additions.  Blend just until most of the flour is incorporated.
  12. With a wooden spoon or rubber spatula, stir in the chocolate and pecan pieces.
  13. Scoop the dough out into 1 ½ oz. dough balls (about 3 Tbsp.) and place close together on a parchment lined baking sheet.
  14. Place the baking sheet in the refrigerator for 3-4 hours (or overnight).
  15. Preheat oven to 350°F
  16. Line another baking sheet with parchment.
  17. Place chilled dough balls on the sheet with 2 inches in between each one. Place a pecan half and/or pieces of chocolate on top of the doughball, pressing down slightly. Return extra dough to the refrigerator.
  18. Bake for 10-12 minutes or until the edges just begin to brown.
  19. Remove from the oven and sprinkle each cookie with flaky salt.
  20. Allow to cool on sheet for a few minutes then transfer to a wire rack to cool completely.
  21. Bake additional dough balls.

Tips

You can bake these without chilling the dough. They will be a little flatter and less chewy but still delicious!

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