Double Chocolate Chip Cookies with Pecans
These double chocolate chip cookies are rich, gooey, perfectly chewy, and packed with chocolate chips for the ultimate treat.
Foto: Once Upon a ChefIngredients
- 2¼ cups + 2 tablespoons all-purpose flour, (spooned into measuring cup and leveled-off)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup + 2 tablespoons cocoa powder ((see note))
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (packed) light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips, (best quality such as Ghirardelli or Guittard)
- 1 cup chopped pecans
Steps
Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets about 2 in (5 cm) apart.
Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies will keep in an airtight container for up to 3 days.
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