Double Chocolate Chip Cookies with Pecans
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These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.
Baking chocolate chip cookies can be a crapshoot: sometimes they puff up nicely, other times they flatten out like pancakes. As a recipe developer, this drives me crazy! Thankfully, these double chocolate chip cookies are foolproof. Stuffed with chocolate chips and pecans, they emerge from the oven puffy, gooey, chewy and crunchy every single time. They are so rich and chocolatey, they almost beg for a tall glass of milk.
Feel free to play with the recipe. You can dot the cookies with white chocolate chips for visual appeal, swap out the pecans for walnuts, or add dried cherries if you’re a fruit and chocolate person. Or do like my daughter: sandwich two cookies together with a scoop of vanilla ice cream. Smart cookie!
What you’ll need to make double chocolate chip cookies
How to make double chocolate chip cookies
Begin by combining the flour, salt and baking soda in a medium bowl. Pass the cocoa powder through a fine sieve to remove any lumps.
Whisk the dry ingredients until well combined, then set aside.
Beat the butter, brown sugar, granulate sugar and vanilla in a large bowl until creamy.
Add the eggs.
And beat a few minutes more, until light and fluffy.
Add the flour and cocoa powder mixture.
Mix until evenly combined.
Add the chocolate chips and pecans.
The dough will be soft and sticky so chill it for about 30 minutes in the refrigerator. Roll the dough into tablespoon-size balls and place 2-inches apart on parchment-lined baking sheets.
Bake for 8-10 minutes, until the cookies are nicely puffed. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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Double Chocolate Chip Cookies with Pecans
These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder (see note)
- 2 sticks (1 cup) 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
- Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F. 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 abut 2 inches 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.
- Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 113
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 45 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hi Jenn — I just made your chocolate chip cookies and these double chocolate chip cookies as Christmas gifts. Incredible. I also want to thank you for pointing me to your baking tips which seemed to really help. I had no idea you should make sure BOTH the butter and the eggs need to be at room temp. Between that and using the parchment paper BEST COOKIES EVER!! Thanks again for everything.
“The perfect cookie” said my son.
Amazing recipe, the cookies were so delicious. I used dark chocolate chips instead of the semi-sweet. Thank you so much for the recipe!
My whole family loved these, as well as the friends who received a plate. They puff up into the perfect cookie shape and texture, with that bit of crinkle outside and softness inside. They are full of chocolate flavor without being too rich or overwhelming. I didn’t have Dutch processed baking chocolate on hand but will try that next time as it’s definitely a repeat recipe, as all of yours are! Thank you!
I followed this recipe to the letter and it’s a keeper! Did not pull out the stand mixer, but still doable with a hand mixer (though harder than it needed to be).
I don’t understand the scant negative reviews. I’m no baker and they turned out perfectly.
Used Rodelle’s baking cocoa, King Arthur flour, and Costco’s semi-sweet chips (which are the best ones out there IMHO).
A flawless recipe! Thank you!
I left out the pecans (out of stock) but it didn’t matter to my grands, they inhaled them! lol I gave half the batch to them, (most of the other- I kept a few for myself) half to my helping neighbors. Definitely on my make it again list (and soon)! Ooey, gooey and chocolatey goodness. Thanks Jenn!
The pecans in these cookies and the chocolate make the best pair. It is amazing and is making my mouth water just thinking about them.
These came out amazing the first time, thanks Jenn!! They are delicious and disappear fast in my house!
Hi Jenn…first, I love your cookbook and this site! Thank you for so generously sharing your hard work and talents with all of us fans. I want to bake these cookies for my grandkids who are arriving tomorrow for their first sleepover in a long time! Can I merely omit the nuts without affecting the results, or would you recommend adding more chocolate chips or perhaps some white chips to the batter? Thanks in advance!
Hi Donna, Feel free to omit the nuts (but it’s also fine to add some more morsels if you’d like). Hope you enjoy your time with your grandkids!!
DELICIOUS!!!!! Made with walnuts because I did not have pecans. Definitely need to use a stand mixer as the dough is quite dense. My friend ate 5 cookies in an hour!
Hi Jenn. I plan to bake three of your cookie recipes to send in a care package to my mom. She loves chocolate and bananas. Would I be able to add ripe mashed bananas to this recipe? If so, how many bananas and at what point do I add them? Thanks so much!
Hi Lolo, I wouldn’t recommend that here. If you feel strongly about a cookie that incorporates chocolate and banana, I’ll look for a recipe that’s designed that way. Sorry!
Made these tonight as a gift…recipient said he likes chocolate and peanut butter so I used peanut butter chips. A new favorite! Followed the directions as written and they were perfection! Thanks, again and again!!
These Double Chocolate Chip Cookies with Pecans are a family favorite but then so are all of Jenn’s recipes!
I use Camino Natural Cocoa powder instead of Dutch Processed as it’s more readily available here. Other than that, I follow the recipe to a T because the texture and flavour of these cookies are absolutely perfect!
Hi these cookies are so pretty but mine tasted a bit bitter. I used Fryes dutch cocoa if that makes any difference. Should I use less or was there another cause for the bitterness.
Hi Shobna, Sorry to hear these tasted bitter! Using too much baking soda can cause that; is there any chance you mismeasured the baking soda?
These were delicious but if I had tried to use a hand mixer I would have burnt it out. A stand mixer is necessary and even my Kitchenaid had a bit of a struggle as the dough is VERY thick and heavy. Makes loads of cookies.
I prefer my cookies crispy and crunchy vs soft and chewy in the middle. Do you have advice on how I can achieve this texture through modifications with your recipe? For example, should I increase the amount of granulated sugar?
Hi TJ, As you mentioned, adding some more granulated sugar (and a little more butter) should get you closer to the texture you’re looking for. (The cookies are likely to be flatter with those changes.) Please keep in mind that I haven’t tried them this way. Hope you enjoy if you try them this way!
Follow the recipe exactly and they will turn out delicious. I followed the recipe to a tee but thought after 10 minutes they still were not done. I put my faith in Jenn and took them out. I had to wait a little longer to move them to cool. After they cooled they firmed up on the outside and were delicious. My wife loves them, so they are a keeper.
I avoid biscuits and cookies and stick to cakes usually because I never know when they are done – I have worked out that they generally come out before they are fully baked and the baking process is completed once on the wire rack .. with that said .. these were incredible !!!! I baked them with my 3-year-old — he did nothing but lick the spoon while I did the work but he made up for it when we tested the results. I made half a batch just in case they didn’t work out.
I am sooo grateful !! Thank you.
These were delicious like all of your recipes…this is definitely my go-to site. I appreciate that things aren’t super sweet…and still I was able to reduce the sugar just a bit without messing anything up. I also went with toasted almonds and my whole family was raving. Thanks !
Are there enough adjectives in the English language to describe this perfect chocolate creation? I think not! Seriously, I have tried numerous other recipes and none have even come close to the deliciously detectible wonder of these cookies. They are just as described….puffy, gooey, with a slight crunch on the outside. Better than brownies and far easier to eat too. One batch doesn’t last long. Another stellar recipe from our favorite chef, Jenn.
Hi there, I really want to make this but only have salted butter. Would that work? How much should I reduce the salt, like /14 tsp?
Hi TJ, it will still work. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps and that you enjoy!
We were inspired to make these because of our love for The Vanderbeekers of 141st Street. Wonderful recipe! My children give them 100 stars!!
My husband, who considers himself a chocolate chip cookie connoisseur, said, “These are the best cookies I’ve ever had. You can make them again!”
Btw, I used dark cocoa powder.
Hi Jenn! I made these cookies last night and thought they turned out well! (For my skill, anyway! Soft on the inside, crunchy on the outside and super puffy). However, I have a question. I wasn’t able to get away with two eggs in this recipe because, despite mixing the dry and wet ingredients for about 10 minutes on low, the mixture still remained too dry to stay together — I had to add a third egg. I think the reason for this is because I live in Calgary, which is 3557 feet (1084 m) above sea level and this can sometimes mess with recipes (especially for baking). In cases when dough turns out to be too dry, what do you recommend? Is adding another egg the best solution or are there better methods out there for high-altitude baking? Thanks!
Hi Natasha, Glad you enjoyed them! I don’t have experience baking at high altitudes but I suspect that you’re right, the altitude had an impact on the batter. Unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂
Thanks! That is helpful! And thanks for your recipes <3 Every one I've tried from you has turned out well and I'm somebody with extremely limited (lacking) skills in the kitchen!
Another wonderful recipe. Turned out perfectly! The cookies get ⭐️⭐️⭐️⭐️⭐️
Delicious! I only had the natural cocoa but they turned out just like your photos. So pleased with the taste and texture. Crunchy exterior and chewy interior. A perfect chocolate cookie for a person who loves chocolate!
Amazing! It turned out I couldn’t bake them right away and kept the batter in the fridge overnight.
They are perfect! I made some with no nuts, and some with nuts and dried cranberries. Everyone in my house is VERY happy about these cookies.
Thank you Jen for making life sweeter!
After many attempts at this recipe, I’ve decided that it really doesn’t work with dutch-process cocoa. I made a batch last week with Hershey’s dutch-process; the cookies puffed a little in the oven, but fell flat when they came out. They were gummy, floppy, really no good at all. I threw out the entire batch of dough. I did some research, and I think the problem is the interaction between the cocoa and the baking soda. Baking soda is a base and regular cocoa is an acid, so they react to puff up the cookies. Dutch-press cocoa is treated with alkali to remove the acid, so the baking soda has nothing to react with. Today, I made a batch with regular Hershey’s. Tray no. 1 is perfect–puffy, tender in the middle, and they held their shape. But…I see that your ingredients photo shows the Guittard Cocoa Rouge, which is a dutch-process cocoa. Is it somehow processed differently so that it works in this recipe? Anyway, I thought I’d mention this for others to try. Thanks for listening!
Hi B, interesting-it sounds like you’ve definitely done your research and figured some things out by trial and error! My best guess is that there are some subtle differences in different brands. At this point, I would just stick with what you have found works best for you.
QUESTION: Mine came out a bit flat esp. around the edges. Was that from not having cold enough dough? Also, my first batch was fudgey – gooey – almost too much so. They never puffed up quite like your pictures. I served them anyway and the flavor was awesome but would love to know how to get them to look more “perfect” next time. Thanks!
Sounds like maybe you needed a bit more flour; try increasing it by 1/4 cup next time.
Hi Jenn, I live at 10,000 feet in elevation and I was wondering if there are any substitutions I would need to make?
Hi Sasha, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂
These cookies were so delicious. What a great recipe! Thank you for sharing it!
Everyone loved these cookies. They look puffy when I’m baking but when I take them out to cool they collapse. I still get the slightly crisp outside and fudgy inside but what could I be doing that’s making them collapse? Thanks!
Hi Cherry, Are you making any substitutions or leaving out the nuts? If you’re following the recipe exactly, I’d try baking them a minute or two longer so they set.
Wow, these are a serious chocolate hit. I was going to see if they would freeze well, but there aren’t enough left to try it. Absolutely delicious. I thought it sounded like a lot of sugar, but it is offset perfectly by the cocoa and semi sweet choc chips. My husband loved them with cold milk. They were also great with coffee, and I even scooped one through some peanut butter. This is my go to chocolate cookie recipe. Next on my list to try is the shrimp and grits recipe.
I am an American residing in Germany. I’ve made these cookies so many times, and they always turn out perfectly. I get rave reviews every single time I make and share them. Thank you for all the thought, testing, and obvious love you put into your recipes and this site. 🙂 You are my source of choice for recipes. (And I love your book!)
Made these when my sister-in-law and her 4 teenagers descended on my house for the holidays. They were easy to make and disappeared in one sitting! I don’t like nuts so I left those out and added half semi-sweet chips and half white chocolate chips. The cookies were perfect – came out soft in the middle and chewy and crunchy on the edges.
Hi Jenn. I was really disappointed with these cookies. I followed the recipe to a T, but they didn’t spread out very much during baking. I tried flattening the balls a little with a fork, that didn’t help either. I also found them dry. They didn’t look anything like the picture you posted after baking.
I don’t know what I could have done wrong!?
Hi Glenda, So sorry you had trouble. I haven’t heard these issues before so I’m wondering if it’s possible you left out some of the butter or eggs?
I just made these and had same problem as Glenda – followed directions to a T even used Dutch pressed cocoa, I cup butter and 2 large eggs etc and they did not flatten at all, cake like consistency, taste good but won’t be a go-to recipe for me 🙁
Wonderful recipe! Perfect chocolate version of chocolate chip cookie! Smash hit at home and work. Did not change a thing. Used my biggest cookie scoop, baked for 11 minutes, got 3 dozen total. Thank you!
Amazing! Loved these cookies! Easy to make. Made as per your instructions but used regular cocoa instead of Dutch processed. 1 cup of dark chocolate chips & 1 cup of white chocolate chips. They baked beautifully!!! I wasn’t sure if I should add all the flour at once to butter/sugar mixture so I added in thirds & used wooden spoon to add in chocolate chips. They looked so professional when they were done I couldn’t believe I made them. The flavour is nice. Not too sweet as I was concerned they might be. I love the texture of the baked cookie…sort of fudgey. Make these you won’t be disappointed!!!!
Hi! Just wondering if the flavor profile would work with white chocolate instead of semi-sweet? Thanks! Love your work.
Sure Emma, white chocolate chips will definitely work – although the cookies will be less chocolatey.
Followed the recipe exactly, used natural cocoa powder–they came out perfectly and everyone raved. A keeper of a recipe! Have since mailed them, frozen them, served them fresh–all to joyful recipients saying they “look perfect” and are the “most delicious cookie ever”. My picky, chocolate loving husband took one out of the freezer this week (in since Xmas) and still raved how it “has a nice crunch on the outside and yet soft and chewy on the inside with great chocolate flavor”. Another home run, Jenn!