Best Double Chocolate Pecan Cookies Recipes

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DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES



Flourless Double-Chocolate Pecan Cookies image

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 6

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Steps:

  • Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
  • Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

PECAN DOUBLE CHOCOLATE CHIP COOKIES



Pecan Double Chocolate Chip Cookies image

Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 48

Number Of Ingredients 11

1 cup I Can't Believe It's Not Butter!® spread
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, toasted and cooled completely
1 cup white baking chips
1 bag (12 ounces) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F.
  • Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

DOUBLE CHOCOLATE CHERRY PECAN COOKIES



Double Chocolate Cherry Pecan Cookies image

Had to make another Christmas cookie. Just so happens this is what I had on hand, all into the bowl with my chocolate cookie recipe. Wow, this may be added to my Christmas cookie list every year!!!

Provided by Lisa G. Sweet Pantry Gal

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 11

1/2 c brown sugar
1/2 c softened butter
1/2 tsp vanilla
1 egg
1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp instant coffee powder
dash of salt
1/4 c chocolate chips
1/4 c roasted chopped pecans
1/4 c maraschino cherries chopped and towel dried

Steps:

  • 1. Preheat oven to 375. in bowl beat brown sugar and butter until light and fluffy. Beat in vanilla and egg white. Stir in Flour,baking soda,coffee and salt. Fold in chocolate chips, pecans and cherries. (pecans toasted in oven) (both pecans and cherries chopped in mini processor) Let dough set in refrigerator for 5-10min.
  • 2. Drop dough by teaspoons on ungreased baking sheet. Bake for 8-9 minutes. Do not overbake. Cool for one minute before removing and placing on wire rack.

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES



FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Wheat/Gluten-Free

Yield 12 lg cookies

Number Of Ingredients 6

3 c confectioner's sugar
3/4 c Dutch-process cocoa powder (spooned and leveled)
1/2 t coarse salt
5 oz bittersweet chocolate, chopped
1 1/2 c chopped pecans(or other type of nut)
4 lg egg whites, room temperature

Steps:

  • Preheat oven to 325. In lg bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do no overmix). Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.) Makes 12

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