Bursting with little bits of sugared pecans, dark brown sugar and dark chocolate chips, these cookies are an indulgent treat. The pecans add great texture and so much delicious flavor. Whip up a batch of these right away!
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Tell me all about these Toasted Pecan Dark Chocolate Chip Cookies
- Texture – The cookie dough texture is thick but still light. Because of the dark brown sugar, the cookie does not spread out a lot or get crisp on the outside. The toasted pecan pieces add such a delightful bit of “bite” to these cookies, and create a depth of texture that I really love. Especially when paired with melty dark chocolate. YUM!
- Flavor – Toasted pecans add that little bit of “nutty” smell and flavor, which balances well with the dark brown sugar and dark chocolate. Toasty, soft, chocolatey, all the great things a cookie should be.
- Difficulty Level – Toasting the pecans is the only added step to a basic cookie recipe, so I’d put this recipe as low difficulty.
- Time – Be sure to take out your butter and eggs well before baking so they come to room temperature. The pecans should be toasted and set aside to cool as well so they are not warm when added to the dough. Once you get started, they should be done in 30 minutes start to finish. 15-20 minutes of mixing, and 10-12 minutes to bake.
Making simple swaps
- Gluten Free – The cookies in these pictures were made with King Arthur Measure for Measure Gluten Free Flour Blend, and they’re amazing. You seriously cannot even tell they’re gluten free (just ask my husband).
- Chocolate – I always prefer dark chocolate. I used chips in this recipe, but you can also chop up a large bar (Trader Joe’s has the best giant baking bars), or use semi-sweet or even milk chocolate if you prefer.
- Other Add-Ins – As I’m writing this, I want to try these with white chocolate chips and cranberries. A classic, but mixed with the pecans and dark brown sugar, I bet it would be amazing! Feel free to go wild with your add-ins! Candy bar pieces, other nuts, dried fruit, multiple kinds of chocolate, caramel bits, sprinkles, the options are endless!
- Vegan – Replacing the butter is simple with all the choices you can find at the grocery store now. My favorite is Country Crock Plant Butter. I have found that this one works great, you’ll never notice the difference! Also be sure you find dark chocolate without milk. If you’re vegan, you know that not all sugars are vegan, so be sure to get vegan sugar. To replace the eggs, check out this handy chart on Vegan Vanilla Donut Recipe. My favorite swap is the flax egg.
Got any other great cookie recipes? I’m so glad you asked!
- Espresso Chocolate Chip Cookies
- Almond Lemon Iced Cookies
- Butter Cookies with Chocolate Chips (perfect for holidays)
- Simple Chocolate Marble Cookies
- Chewy Chocolate Cookies (3 ways)
- Perfect Texture Oatmeal Chocolate Chip Cookies
Love these Toasted Pecan Dark Chocolate Chip Cookies? Try these other amazing cookie recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Toasted Pecan Dark Chocolate Chip Cookies
- 1 C finely chopped pecans food processor works great for this
- 4 Tbsp butter
- 1/4 C dark brown sugar
- 1 C unsalted butter room temperature
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 1/4 C all-purpose flour or gluten free flour blend
- 1 tsp baking soda
- 1 tsp salt
- 1 C dark chocolate chips or chunks
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
- In a skillet, melt butter. Add brown sugar and stir until mostly combined. Add chopped pecans and add to skillet. Stir frequently until fragrant and toasted, about 3 minutes. Remove from heat and set aside.
- In a small bowl, combine flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, eggs and vanilla until well-combined.
- Slowly add flour mixture and mix until combined. Add toasted pecans and chocolate chips. Give it a quick stir until evenly distributed.
- Scoop dough into balls. Bake on a lined cookie sheet until just set, careful not to over bake. 10-12 minutes.