Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

By Sara Buenfeld
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(67 ratings)
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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
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Ingredients

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

    Dark chocolate

    dahk chok-o-let

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

  • 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.

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Comments, questions and tips

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flauffy
11th Jan, 2020
4.05
A straightforward and relatively quick little bake! I made these cookies with my little nephew who was especially good at mixing and chocolate sampling. I doubled the recipe by half and made 20 decent sized cookies. Added extra flour but kept everything else as stated. A tasty, chewy cookie for sure.
Paula Pritchard's picture
Paula Pritchard
29th Sep, 2018
5.05
After reading the reviews I added 50grms extra flour and the refrigerated for one hour beforehand. I also added chopped soft carmels instead of pecans as they were for my young niece and I didn’t want to take any chances with nut allergies . Make sure that your really do leave enough space between cookies to allow for spreading. End result? They were delicious and went down a treat with a cold glass of milk! ☺️
kxleats
13th Feb, 2017
After reading all the reviews I have tweaked the recipes a little bit and they came out great! I added 50g more plain flour to the mix and used a little bit less than 1 tsp of bicarbonate of soda (but more than 0.5 tsp). I also placed mixture in the fridge for an hour before baking. These steps seem to reduce the spreading!
food007
8th Dec, 2016
1.05
Shocking, maybe I should have read the reviews first , but I kind of think you shouldn't have too! I do normally read reviews to tweak a recipe but this one needs looking at, the mix spreads so much its not a biscuit. the format recipe on this site that is truly terrible(if you dont change it by reading the reviews)
susanmonkey
6th Nov, 2016
1.05
This is a dreadful recipe. The mix spreads so much that you end up with one flat crunchy (burnt) biscuit rather than chewy cookies. I tried two batches and both were the same. Most disappointing
glossy2
2nd Oct, 2015
After reading most reviews I tweaked recipe and they turned out great. I added an extra 40gms plain flour, half teaspoon of bicarb of soda and chopped the pecans and chocolate. I agree to place mixture into fridge for an hour before baking. I only made walnut size dollops onto baking sheet covered in parchment paper - 9 per tray and baked for 12 minutes exactly. Have frozen most of them but very quick to thaw out. Loved them and I didn't use G&B chocolate.
Hansku
17th Jan, 2015
5.05
Devilishly good.
clarab8
26th Aug, 2014
5.05
These cookies did spread so I just left a really big gap in between them and when they were cooked i cut around the edges so that they were neat. I find that you have to use good quality chocolate otherwise it didn't taste as good. i melted some white chocolate and flicked it on top of the cookies once they were cooked as it gave the cookie a nice look and added some sweetness.
kitkath
1st Aug, 2014
They taste great but agree with others they spread too much on the tray. I replaced recipe with walnuts and once cooked I used a circular cutter, which gave me loads of small cookies.
jessporter91
10th Jun, 2014
Replaced pecans with 150g chopped nuts. Seemed to prevent the "spreading" problem for me. Probably just needs more flour (maybe 50g more?) until the right consistency is achieved.

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