Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

Prep: 15 mins Cook: 12 mins

Easy

Makes 12
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal294
  • fat20g
  • saturates8g
  • carbs27g
  • sugars17g
  • fibre2g
  • protein4g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g dark chocolate, broken into squares (we like Green & Black's)
  • 100g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light muscovado sugar
  • 85g golden caster sugar
  • 1 tsp vanilla extract
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g whole pecan
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Method

  1. Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.

  2. Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.

  3. Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don’t spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (80)

lockheart's picture
5

forgot to rate, but just made again, this time little tiny cookies (got around 30 out of the mix) so they go further at my other halfs work place as his birthday offering tomorrow (along with a white chocolate, banana and walnut loaf). increased nuts, reduced cooking time. LOVELY.

lockheart's picture
5

tasty and very easy to make. will definitely make again, only thing i'd change would be to double the amount of nuts in it... but thats just personal preference. otherwise, excellent and highly recommended.

michkb's picture

These taste absolutely amazing, crunchy edges and gooey on the inside. I used walnuts instead to pecans. Just watch the time closely, mine nearly burnt with the suggested time of 12 mins.

blulou's picture
4

Loved by the chocoholics, very rich for me tho. Good texture and would make again for other people definately. I used my tablespoon measure for each equating about half a large walnut shell I'd say and made 30, yes 30!, regular british size cookies 12 to a baking sheet and baked for 10-11 minutes.

jennyryan2001's picture
5

I am the worst cook ever yet this recipe is so easy. I have made twice now and the cookies came out great both times. The first time I followed the recipe above. The second time I used Cadbury's Dairy Milk instead of dark choc and I reduced the amount of butter and sugar (as some people on here advised to do). I have to say you couldn't tell there was less butter and sugar in the second batch and since I prefer milk to dark chocolate, I actually liked the milk chocolate batch better.

yvonne3009's picture
5

I used 85g white chocolate instead of dark and I used mixed nuts and chopped them roughly instead of the pecans. I used half the sugar and only had dark muscvado sugar so used that instead of the light muscvado of the recipe. I also threw in a 100g pack of fudge and belgium chocolate chunks that I had in the cupboard. The result wasn't pretty but was scrummy!!

I like that this recipe is easy to adapt to whatever you have available. We got 12 huge cookies out of the recipe - as many have said these cookies do spread out a long way!! I'd probably do smaller spoonfuls of mix and make more next time. No way will they last for 3 days though - too yummy!!

lilimohiddin's picture
5

Managed to get 18 good sized cookies out of the mix and so avoided them spreading into one another. Yummy and great hit with all and so very easy & quick to make. Will do again

cherylshap's picture

Yummy! Mine spread out lots too but doesnt matter still taste great :)

mariabudgen's picture
5

Good recipe, though I used Green & Blacks plain choc as the recipe suggested and thought it was a bit too bitter - would use a lesser brand next time or mix in some milk or white choc. Don't understand why a few others have reduced the amount of sugar in the recipe as didn't find the cookies particularly sweet, though the raw dough was scrummy! I purposely put all the choc into the mix and just poked the pecans in afterwards which I think works best as even then choc in the mix oozed out. Unlike the choc and cherry cookie recipe, these aren't squidgy but crisp on the outside. Made 20 which were plenty big enough.

broadhaven's picture
5

Just made these for my daughter who has had a bad week at work. Dropped half of them off in her car as a surprise, I am sure they will all be gone by the time she gets home!! The other half are for my other daughter...
Did taste one before I handed them over and they are delicious!!!!
Better make another batch as hubby will not be happy......

weemouse's picture
5

These were great and very popular - wouldn't put choc chunks on top again and will use less butter next time

faypeacock's picture
5

These are really nice cookies with a great texture. Personally I would prefer them without any nuts (I'm just not a huge fan) but they wouldn't look as good then and everyone else liked them. I followed the recipe exactly and they came out perfectly.

clarerose's picture
5

OMG! Great cookies!

justseyks's picture

Made these the other day and now my friends are absolutely hooked on them! I couldn't find pecans so I used hazelnuts, cashews AND walnuts. They turned out great, so delicious!

kickingbird's picture
5

Delicious, and very gooey! I mixed all the chocolate and nuts in, as I don't like the pecans to be toasted.

l-thomson's picture

Very tasty- I split the mixture in to 20, and the cookies came out about 15cm across (to give you some idea of size) wouldnt want them any bigger though!

coen83's picture
5

These were really easy to make and tasted great. They spread out a lot so leave lots of space between each cookie. I thought they were very rich and don't think I could eat more than 1 in a go. They taste even better with a glass of milk

lauramcentee's picture

I am making this in the kitchen know and it is going superbe it was hard to mix and my arm is really herting but it is fun

lauramcentee's picture

I hopefully will be making these tonight after tea. After reading these super coments I would love to make lots!
I am looking forward to making them

lauramorris059's picture
5

This recipe was very easy to follow and the cookies were delicious... I substituted 115g of the dark chocolate for white chocolate and the pecans for peanuts!
They didn't last long, definately be making them again!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…