EvanSeeker
Culinary Explorer
These Dark Chocolate Pecan Cookies are the perfect blend of indulgence and comfort! 
Whether you're treating yourself or impressing friends at your next gathering, these gooey, chocolatey delights are sure to be a hit. Don't forget to save a few for yourselfโtrust me, they'll disappear fast!
Dark Chocolate Pecan Cookies
Ingredients:
Whether you're treating yourself or impressing friends at your next gathering, these gooey, chocolatey delights are sure to be a hit. Don't forget to save a few for yourselfโtrust me, they'll disappear fast!Dark Chocolate Pecan Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch-process cocoa, sifted
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (8 oz) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 12 oz bittersweet chocolate, coarsely chopped
- 12 oz white chocolate, coarsely chopped
- Preheat your oven to 350ยฐF (175ยฐC) and line 2 large cookie sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- Using a stand mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugars on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla extract until well combined.
- Gradually add the dry ingredients, beating on low speed until just incorporated.
- With the mixer on low, fold in the chopped bittersweet and white chocolate until evenly distributed.
- Scoop 1/4-cup mounds of batter onto the prepared cookie sheets, spacing them 3 inches apart. Flatten each mound into a 2-inch round.
- Bake on the lower and middle racks for about 20 minutes, or until the cookies rise and slightly flatten. Switch the cookie sheets halfway through baking for even cooking.
- Let the cookies cool on the sheets for 10 minutes, then transfer them to racks to cool completely. Line the sheets with fresh parchment for the remaining cookies.
