Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Oct, 2012
The cookies were quite dry and didn't taste all that good. Perhaps I left them in the oven too long but it said to leave them until firm so that's what I did! Probably wouldn't make them again.
8th Sep, 2012
I've made these cookies today and they are great:) Mine became much bigger than I've expected so next time I'll make 24 instead of 12. I've put walnuts and almond flakes in it instead of pecans.
2nd Sep, 2012
Do you have to use muscovado sugar or can you just use extra golden caster sugar? All so can I change the pecan nuts to white chocolate chunks? Thanks, can't wait to make these!
31st Aug, 2012
Awful! Could only taste the bicarbonate of soda, won't be making again!
18th May, 2012
These are really easy to make and turned out so well, they didn't last the evening. Made them just as the recipe. Next time I would space them out even more as they really do spread out and are huge.
5th May, 2012
I am making a batch of these just now, i am doing them in batches of 4. a wee tip, if you are splitting the mix like this, keep it over a pan of hot water to stop it setting. I had one from the oven, it was devine and chewy. I broke up a galaxy caramel and stirred that through with some macadamias swooooon - highly reccomend this recipe
26th Apr, 2012
One word: amazingness. My only quibble was how liquid the mixture was. I did use a large egg but had to add extra flour before I could spoon it into piles. And a repeat of everyone else: spread them out and you can easily get 18 big cookies out of the mix.
3rd Mar, 2012
These cookies were really easy to make and tasted lovely. They all seem to have vanished though so must be good!
13th Feb, 2012
Forgot to rate - sorry!
13th Feb, 2012
Made these exactly according to the recipe and they came out perfectly! Everyone loved them, particularly the chewy texture and the chunks of chocolate and pecan! Delicious.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.