Decadent Double Chocolate Pecan Cookies
Indulge in the rich, divine flavors of these Decadent Double Chocolate Pecan Cookies. This recipe, originally crafted by the culinary mastermind known as Mean Chef (IHHDRO) and adapted with love, promises to deliver a heavenly treat with every bite. The double dose of bittersweet and semisweet chocolate creates a luxurious melting experience, while crunchy pecans add a delightful texture. Perfect for gatherings or a cozy evening at home, these cookies are best enjoyed when fresh out of the oven but can be saved for later (if you can resist!). Remember, the secret to a perfectly chewy cookie lies in not overbaking them – a little gooeyness is encouraged!
24
Servings
N/A
Calories
12
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Baking soda
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Bittersweet or semisweet chocolate
11 ounces (coarsely chopped)
Unsalted butter
1/2 cup (cut into cubes)
Vanilla extract
1 tablespoon (none)
Instant espresso powder
2 teaspoons (none)
Large eggs
3 (none)
Light brown sugar
1/3 cup (packed)
Granulated sugar
1 cup (none)
Chocolate chips
12 ounces (about 2 cups)
Chopped pecans
1 3/4 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C) and arrange one rack in the upper third and another in the lower third of the oven to ensure even baking.
2
Prepare two baking sheets by lining them with parchment paper to prevent sticking.
3
In a medium bowl, sift together the all-purpose flour, baking soda, and salt, then set this mixture aside.
4
In a double boiler over gently simmering water, melt the bittersweet or semisweet chocolate along with the cubed unsalted butter, stirring until smooth. Once melted, remove from the heat but keep it over warm water to maintain its consistency.
5
In a small bowl, mix the vanilla extract and instant espresso powder until the espresso is fully dissolved, then incorporate this into the warm chocolate mixture, stirring well.
6
In the bowl of a heavy-duty mixer, combine the eggs and both the granulated and brown sugars. Set this bowl over a saucepan with simmering water, and whisk by hand until the mixture is warm to the touch.
7
Attach the bowl to your mixer and whip the mixture on high speed until it becomes pale, thick, and cool — this process should take about 5 minutes.
8
Gently fold the warm chocolate mixture into the whipped egg and sugar blend until fully combined.
9
Carefully fold in the sifted flour until just incorporated. Then, stir in the chocolate chips and chopped pecans, mixing until evenly distributed.
10
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, ensuring to leave about 1 to 1.5 inches of space between each cookie (for a larger cookie size, opt for heaping tablespoons).
11
Bake the cookies for 12-14 minutes or until they appear set but still slightly soft in the center. For even baking, rotate the trays halfway through the baking time.
12
Remove the cookies from the oven and allow them to cool on the baking sheets for about 3 minutes before transferring them to wire racks to cool completely. Repeat this step with any remaining dough.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Double Chocolate Pecan Cookies?
They are rich, divine cookies featuring a double dose of chocolate and crunchy pecans, originally inspired by Mean Chef.
Who is the original creator of this recipe?
The recipe was originally crafted by a culinary mastermind known as Mean Chef (IHHDRO).
What makes these cookies double chocolate?
The recipe uses a combination of 11 ounces of melted bittersweet or semisweet chocolate and 12 ounces of chocolate chips.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C).
How should I arrange the oven racks?
Arrange one rack in the upper third and another in the lower third of the oven to ensure even baking.
How do I prepare the baking sheets?
Line two baking sheets with parchment paper to prevent the cookies from sticking.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, baking soda, and salt in a medium bowl.
How do I melt the chocolate and butter?
Use a double boiler over gently simmering water and stir the chocolate and cubed butter until smooth.
What should I do after the chocolate is melted?
Remove it from the heat but keep it over warm water to maintain its consistency.
How do I use the instant espresso powder?
Dissolve the espresso powder in the vanilla extract before incorporating it into the warm chocolate mixture.
How do I prepare the egg and sugar mixture?
Whisk the eggs, granulated sugar, and brown sugar by hand in a bowl over simmering water until the mixture is warm.
How long should I whip the egg and sugar mixture?
Whip the mixture on high speed for about 5 minutes until it is pale, thick, and cool.
How do I combine the chocolate and egg mixtures?
Gently fold the warm chocolate mixture into the whipped egg and sugar blend until fully combined.
When do I add the flour?
Fold in the sifted flour carefully after the chocolate has been incorporated into the egg mixture.
When should the chocolate chips and pecans be added?
Stir them in after the flour has been just incorporated, mixing until they are evenly distributed.
How do I portion the dough onto the baking sheets?
Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared sheets.
How much space should be between each cookie?
Leave about 1 to 1.5 inches of space between each cookie to allow for spreading.
Can I make larger cookies?
Yes, you can use heaping tablespoons for a larger cookie size.
How long do these cookies bake?
Bake the cookies for 12-14 minutes.
How can I tell when the cookies are done?
They should appear set but still be slightly soft in the center.
Should I rotate the trays during baking?
Yes, rotate the trays halfway through the baking time to ensure even results.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheets for about 3 minutes before moving them.
Where should the cookies finish cooling?
Transfer them to wire racks to cool completely after the initial rest on the baking sheet.
What is the secret to a perfectly chewy cookie?
The secret is not overbaking them; a little bit of gooeyness is encouraged.
How many servings does this recipe make?
The recipe makes approximately 24 servings.
What kind of pecans should I use?
The recipe calls for 1 3/4 cups of chopped pecans.
Can I use bittersweet chocolate?
Yes, you can use either bittersweet or semisweet chocolate for the base of the cookie.
What type of butter is best?
The recipe specifies 1/2 cup of unsalted butter cut into cubes.
How much brown sugar is needed?
You will need 1/3 cup of packed light brown sugar.
Are these cookies best served fresh?
Yes, they are best enjoyed fresh out of the oven, though they can be saved for later.