Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

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(60 ratings)

Prep: 15 mins Cook: 12 mins


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
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  • 200g dark chocolate, broken into squares (we like Green & Black's)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g butter, chopped



    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



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

  • 100g whole pecan
    Pecan nuts



    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-…


  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.

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Comments, questions and tips

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1st Aug, 2013
Appalling! I saw this was 5 star rated so didn't bother reading the surprise that I have trays full of chocolate pancake gunk. When you read the reviews there are lots of people giving lower star ratings so there is no way this should be 5 star. Anyway, they taste good but look awful
24th Jun, 2013
I managed to get normal cookie size rather than pancake sized!! Yay! Put the cookie dough in fridge for 30 - 60min before cooking so it forms a proper dough and cook on baking paper rather than a greased tray. This seemed to prevent the spreading. Also, don't be tempted to leave them in too long. They don't 'look' cooked after 12 minutes but crisp up on the outside really quickly when cooling. If you wait for the crispiness straight out of the oven then they will be crispy throughout and you will miss that chewy middle. I was concerned about the calories but turns out any more than one is too much as they are so rich! My husband seems to be a fan. Very tasty!
8th May, 2013
What do you do with the melted chocolate at the start?
8th May, 2013
what do you do with the melted chocolate?
23rd Apr, 2013
Just made these, and like a lot of people said, they spread far too much, even though I only used a small teaspoon, they still ended up about 4 inches across and as thin as a pancake!! Taste ok, bit too sweet, but nice and crispy on the outside and chewy in the middle. My first batch (had to do them in 5 batches 6 at a time) I did at 180 for 10 mins....and they went really crispy. Next 4 batches I turned the oven down to 160 and they are much better. Think next time I'll halve the sugar, and only put in the 85g of melted chocolate, as I think it's when the chocolate chunks are melting that is making them spread so much!!
24th Jun, 2013
Tips to prevent spreading: Chill the dough for 30-60 minutes before cooking Place on baking paper rather than directly on the tray Ensure oven temperature is correctly preheated and doesn't drop - don't open half way through Use a level spoon of bicarbonate of soda and not heaped! Worked for me!
7th Apr, 2013
These are the first cookies I have ever made successfully, gooey in the centre and crisp around the edges. I will say that at 12 minutes, my biscuits were looking a bit cake like and squishy. My first batch I left in for a few more minutes because I was worried my oven was throwing off the cooking time, but they ended up a little burnt. The second batch I trusted the recipe time and found that the surface hardened and stabilised upon cooling. This is probably well known cookie-making knowledge, but as a novice I was worried I'd done something wrong!
18th Jan, 2013
Just made these, they are delicious but spread to fill the whole baking sheet, didn't need longer than the 12 minute cooking time. Chewy and some crunch from the pecans.
10th Dec, 2012
The cookies spread out to cover the whole baking tray, but they were very thin and came out really crunchy and not at all chewy. I think I overlooked them but the recipe says to bake until 'firm' - in this case almost burnt! They were also really greasy, even though I used the amount of butter stated in the recipe. Unpleasant and disappointing, won't be making these again!
14th Oct, 2012
I've been making these since the first time they were in the magazine and they have never been less than amazing and always rapturously received


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