Ultimate Dark Chocolate Pecan Nut Cookies Recipe – Easy Bake

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Dark Chocolate Pecan Nut Cookies Recipe – Easy Bake

Introduction

Oh, these cookies! They’re seriously the best. I first stumbled upon a version of this recipe years ago, and it’s become a family favourite ever since. There’s just something about the rich, dark chocolate combined with the crunch of pecans that’s utterly irresistible. And the little dusting of icing sugar? Pure magic! If you’re looking for a cookie that feels a little bit special, but is still super easy to make, you’ve come to the right place. These are perfect with a cup of chai, or honestly, just whenever you need a little bit of happiness.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good cookie? But these aren’t just good cookies, they’re exceptional. They’re chewy, fudgy, and packed with flavour. The dark chocolate gives them a sophisticated edge, while the pecans add a lovely texture. Plus, they’re surprisingly simple to make – even if you’re not a seasoned baker. They’re perfect for a weekend baking session, or for gifting to friends and family.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 0.5 cup (113g) unsalted butter, softened
• 1.75 cup (350g) brown sugar
• 2 large eggs
• 70g dark chocolate, melted
• 1 tsp vanilla extract
• 0.33 cup (80ml) milk
• 2.5 cup (300g) flour
• 2.5 tbsp (30g) cocoa powder
• 2 tsp baking powder
• 0.25 tsp salt
• 0.5 tsp ground allspice or cinnamon (optional)
• 0.33 cup (30g) chopped pecans
• 0.33 cup (60g) chocolate chips or chopped chocolate pieces
• 1 cup (120g) icing sugar, for coating

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality dark chocolate really makes a difference here – I usually go for around 70% cocoa. It gives the cookies a lovely depth of flavour. Pecans are my absolute favourite in this recipe, they add such a wonderful crunch. But feel free to swap them out for walnuts if you prefer! And don’t skip the optional allspice or cinnamon – it adds a warm, cozy flavour that’s especially lovely around the holidays. A little goes a long way, though, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, cream together the softened butter and brown sugar in a bowl until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. Add the eggs one at a time, mixing well after each addition. Make sure everything is nicely combined.
3. Now, stir in the melted dark chocolate, vanilla extract, and milk. It will start to smell amazing at this point!
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and your chosen spice (if using). Sifting helps to ensure everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Gently fold in the chopped pecans and chocolate chips.
7. Cover the dough and refrigerate for at least 4 hours, or even better, overnight. This helps the flavours meld and makes the dough easier to handle.
8. Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
9. Roll the dough into balls (about 1 inch in diameter) and generously coat them in icing sugar.
10. Place the coated dough balls onto the prepared baking tray.
11. Bake for 25 minutes, or until the tops are cracked and the edges are firm.
12. Let the cookies cool on a wire rack before serving.

Expert Tips

• Don’t skip the chilling time! It really does make a difference to the texture of the cookies.
• If your dough is too sticky to roll, pop it back in the fridge for another 15-20 minutes.
• For extra fudgy cookies, slightly underbake them. They’ll continue to cook on the tray as they cool.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer (like flax eggs) instead of the eggs.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level: My grandma always added a full teaspoon of cinnamon, if you love a strong spice flavour, feel free to increase the allspice or cinnamon!
• Festival Adaptations: These cookies make wonderful gifts! Package them up in pretty boxes or tins for Diwali or Christmas. You could even tie a ribbon around each box with a little tag.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a steaming cup of chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Just make sure to wrap them tightly in plastic wrap before freezing.

FAQs

• What type of dark chocolate works best in this recipe? I recommend using a dark chocolate with around 70% cocoa content. It provides a good balance of sweetness and bitterness.
• Can I use other nuts instead of pecans? Absolutely! Walnuts, hazelnuts, or even macadamia nuts would all be delicious.
• How do I prevent the cookies from spreading too much during baking? Make sure your butter is properly softened, but not melted. Chilling the dough is also crucial.
• Can the dough be frozen for later use? Yes! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• What is the best way to store these cookies to keep them fresh? Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft.