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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9th Feb, 2012
These are delicious, i make them again and again!
7th Jan, 2012
Excellent recipe! Definitely worth the calories. I prefer to chop the chocolate and break the nuts up a little before stirring them in.. Make sure you space them quite far apart, they spread a lot!
30th Nov, 2011
Yummy but came out wafer thin, despite me heaping the mixture as much as possible. Think I'll try chilling the mixture slightly before scooping onto the baking trays.
2nd Nov, 2011
I have meed this several times and it hasn't let me down yet:) I use walnuts instead of the pecans (I prefer walnuts) though. I love these cookies and will make them again and again!!!Everyone who tried them enjoyed them a lot!
23rd Oct, 2011
Taste amazing but like some of the other comments they turned out square where all of the mixture ran together. Will try again with less on each sheet.
4th Oct, 2011
very very nice. i left out the pecans as they aren't my thing and added chocolate chips and pistacho nuts. gorgeous!
6th Aug, 2011
The recipe is quick and easy, but I found that the cookies either come out as one huge cookie, or they are too thin and crispy around the edges. I tried doing this a number of different ways with different amounts of mixture, different spacing, but just couldn't find one that worked for me. Although the cookies taste nice, they didn't make up for the frustration I felt when cooking them!
15th Jun, 2011
I agree with the previous reviewer and afraid these don't taste like cookies at all to me - they are so thin and have a texture more like a brandy snap! Cooked my first batch for 12 mins and they burned, cooked second batch for 8 mins in a bid to try and get the perfect texture but as I said above, really thin, really sweet and don't taste of much other than sugar. I thought perhaps because I had made them smaller (my mixture made 18) that would be why they were so thin with such a strange texture, but I tried a larger one, which just spread equally as thin but was huge! I wouldn't make these again - disappointed to have wasted the ingredients.
5th Jun, 2011
I don't usually have any problems following recipes/things turning out as they're supposed to etc. but I've tried this recipe twice now and on both occasions the cookies spread much more than I expected in the oven, so I've ended up with huge very thin cookies. The first time I did it I thought maybe I'd made a mistake, so I was extra meticulous with the ingredients the second time, but the same has happened again. As a result they're much crunchier than I expected. Oven temp was correct as I used a thermometer. All that said though, they still tasted nice. Might have to try with extra flour next time.
21st Apr, 2011
Very easy & quick....perfect with a cup of tea!


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