I love dark chocolate. I ALWAYS prefer it to milk chocolate. Not only is it better for you (contains antioxidants) but it has a more complex and rich flavor. I try and use dark chocolate whenever something calls for milk chocolate. 70% cacao is my favorite but for this recipe I used Ghirardelli 60% semi-sweet dark chocolate chips. I bet you can’t eat just one of these delicious little chocolate morsels!
I winged it with these cookies. I love really soft cookies so I like to add a little crunch with nuts. Pecans are my favorite nut so I chose to use these for this recipe. Honestly, these were heaven for me – my favorite chocolate and favorite nuts in a cookie? You can’t go wrong! Let these cool slightly and then dip them in milk until the soaked portion is just about to fall off. Yummmm….ummmm….can I make these again??? Now??? They’re delicious.
Dark Chocolate Pecan Cookies
¾ c granulated sugar
¾ c packed brown sugar
1c butter, softened
1 tsp vanilla
2 ¼ c all-purpose flour
1 tsp baking soda
½ tsp salt
½ c pecan pieces (or more if desired)
½ dark chocolate chips (or more if desired)
Heat oven to 375F.
Gently whisk egg in a small bowl. In a stand mixer bowl, combine sugars, butter, vanilla and egg.
Tip: Softening of butter is a very important step in baking cookies (and many other baking recipes). Butter that’s too cold makes cookies hard and butter that is too melted makes cookies spread too much when cooking. For best results, let butter stand at room temperature for 30-60 minutes prior to use.
Combine flour, baking soda, and salt in a separate bowl. Stir to combine. Carefully add flour mixture to butter mixture with mixer on low. Add nuts and chocolate chips.
Drop dough onto an ungreased cookie sheet using an ice cream scoop.
Kitchen tool: Use a Size 16 spring-release ice cream scoop. Scoop dough and run the scoop against the side of the bowl to ensure the same size cookies every time. The spring allows for easy release of the dough onto the cookie sheet. This is what mine looks like:
Bake 12-14 minutes or until light brown (center will be soft). Cool cookie slightly and then place on a wire rack.
Serve with milk! This recipe made 16 cookies.