Dark Chocolate and Pecan Cookies

Jennifer Thompson
by Jennifer Thompson
12 cookies
17 min

Winter is upon us, amigos. I woke up yesterday to the white crap falling from the sky and felt my soul cry a little. In my part of the world, we have two and a half seasons; four months of summer, one too-short month of fall, followed by seven months of winter. I don’t even bother counting spring as a season here because it only lasts about a week. No joke, we go from Everest-like mountains of snow that the plow pushes into our yards straight to 20°C weather over Victoria Day weekend. It’s madness. So when our longest season starts this early, I want to scream. There is a silver lining to winter’s premature arrival though; the urge to bake for the holidays. To kick off this baking extravaganza, I bring to you this Dark Chocolate and Pecan Cookie recipe. It’s easy, it’s tasty and it’s made the first snow fall a little less painful. For more recipes like this, be sure to follow me on Instagram as well as subscribe to the Cashmere & Cocktails blog!

Dark Chocolate and Pecan Cookies
Recipe details
  • 12  cookies
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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  • ¾ cup butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of salt
  • ½ cup dark chocolate chips
  • ½ cup dark chocolate chunks
  • 1 cup pecans, chopped
  • 16 pecan halves for garnish if desired

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, cinnamon, baking soda and salt. Whisk until well combined. Set aside.
In a separate bowl, cream butter, brown sugar and granulated sugar with an electric mixer. Beat in eggs, one at a time.
Add dry ingredients, and mix until combined (do not over mix).
Scoop rounds of cookie dough (roughly 3 Tbsp. in size) onto prepared baking sheet.
Press one pecan half onto every cookie if desired.
Bake for 10-12 minutes, or until edges are golden.
Let cool and enjoy!
Jennifer Thompson
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