Triple-Chocolate Pecan Cookies

Recipe for Triple-Chocolate Pecan Cookies
Becky Luigart-Stayner


4 ounces semisweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light-brown sugar
3/4 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups toasted pecans, chopped
1 cup chocolate chips


Melt the chopped chocolate in the top of a double boiler over not-quite-simmering water. Whisk briefly to smooth, then remove the pan from the heat. Set aside. Using an electric mixer, cream the butter in a large bowl, gradually adding the sugars. Beat in the eggs, one at a time, then blend in the vanilla. Slowly blend in the melted chocolate. Sift the flour, cocoa, baking soda, and salt into a separate bowl. Stir the dry ingredients into the creamed mixture, about half at a time. Stir in the nuts and chocolate chips, until evenly mixed. Cover the dough and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 350°F. Butter two large baking sheets or line them with parchment paper. With lightly floured hands, roll the dough into 1½- to 1¾-inch-diameter balls. Place on the baking sheets, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 13 to 14 minutes. When done, the cookies will still seem squishy-soft when pressed gently. Cool on the baking sheet for 5 minutes, then transfer to a rack and cool completely.


About 30 cookies

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