Double Chocolate Chip Cookies with Pecans

Tested & Perfected Recipes

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These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.

double chocolate chip cookies

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!

“These came out amazing the first time, thanks Jenn!! They are delicious and disappear fast in my house!”


What You’ll Need To Make Double Chocolate Chip Cookies

Cookie ingredients including eggs, vanilla, and sea salt.
  • All-Purpose Flour: Provides the structure for the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking Soda: Helps the cookies rise slightly, ensuring a soft and chewy texture.
  • Cocoa Powder: Adds rich, deep chocolate flavor to the cookies. I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
  • Butter: Adds richness and moisture, creating a tender cookie.
  • Light Brown Sugar: Adds sweetness and contributes to a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
  • Granulated Sugar: Sweetens the dough and helps achieve a light, crispy edge.
  • Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
  • Eggs: Provide structure and moisture to the cookie dough.
  • Semi-Sweet Chocolate Chips: Add bursts of chocolate to every bite.
  • Chopped Pecans: Add crunch and a nutty flavor, beautifully complementing the chocolate.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

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.

Sieve sifting cocoa.

Whisk the dry ingredients until well combined, then set aside.

Whisk in a bowl of dry ingredients.

Beat the butter, brown sugar, granulate sugar and vanilla in a large bowl until creamy.

Electric mixer in a bowl with butter and sugar.

Add the eggs.

Electric mixer adding an egg to a butter and sugar mixture.

And beat a few minutes more, until light and fluffy.

Electric mixer in a bowl with a creamy batter.

Add the flour and cocoa powder mixture.

Pile of dry ingredients in a bowl with a butter mixture.

Mix until evenly combined.

Glass bowl of chocolate batter.

Add the chocolate chips and pecans.

Chocolate chips and pecans in a bowl with a chocolate cookie dough.

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.

Balls of cookie dough on a lined baking sheet.

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.

Lined baking sheet of double chocolate chip cookies with pecans, one of which is missing a bite.

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Double Chocolate Chip Cookies with Pecans

These double chocolate chip cookies turn out puffy, gooey, chewy, and crunchy every time.

Servings: About 60 cookies
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus 30 minutes to chill the dough


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
  7. 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.

Nutrition Information

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  • 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, 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.

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  • These are the best darn cookies around! I’ve made them several times to share and have had to pass on the recipe every time. I’ve made them exactly as written and they do make a lot of cookies. I’ve taken to keeping half of the batch in the freezer so I can make them whenever the spirit moves me! Try ’em, you won’t be sorry

  • These are fabulous! I’m 60+ years old and love to bake but usually with disastrous results. I followed the directions with no substitions and the cookies came out perfectly. I did set the timer for 4 minutes, rotated the pans and back in for 6 minutes. I’m ecstatic, can you tell??

  • I finally made these and they were amazing in texture, taste, visual appeal and they kept tasting great even a week later. Very easy and just perfect combination of flavors with the nuts. Will definitely be making these on a regular basis. I also happened to have all the ingredients on hand and most people probably do. That is why I made them initially…I needed to make a cookie and looked at what I had. Perfect in every way.

  • Made these yesterday as a New Years gift for some of my students. They turned out alright after baking for 8 minutes but I found them to be a little dry (unless you want to dunk them in milk of course) so I saved the rest of the dough and made more today and baked them about 7 minutes and they were perfect! Gooey centers with melty chocolate and crispy outsides. Will make again!

  • One of my closest friends is very particular about sweets: he will only care for them if they come in the form of a “very chocolaty and chewy” chococolate chip cookie. Well, after trying every chocolate chip cookie under the sun, all of which were met by “it’s delicious, but..”, when he tasted those I heard him utter the words “it’s perfect”. No buts and no nothing. I happen to also agree, as these are rediculously delicious and equally easy to make. No chilling for two hours or overnight to get the chewy texture and no other pains involved.

    I did sub the pecans for dark chocolate chips and used natural cocoa powder as I didn’t have any Dutch processed on hand.

    A total winner !!

    Thank you Jenn for yet another winner recipe,

  • I made these cookies last night and was not disappointed. My husband even said that they were “pretty good” which is the highest form of praise around our house.

    Next time, I think I will add a cup of dried cherries because that sounds amazing.

    This is my first time stumbling onto your blog, and I will be back. Thank you!

  • These are delicious and my kids request them for every holiday or anytime we need to take cookies to one of their events.

  • What’s better than chocolate and pecans!

  • LOVE this recipe! I just pulled the first half out of the oven and as soon as they cooled I couldn’t resist! The only thing is that these make a lot of cookies for my small family. I rolled the remaining dough into a log and placed it in the fridge. Any idea on how long it can be stored for? Additionally, whats the best way to store already baked cookies?

    • Glad you like them! I’d say the dough would keep nicely for 3 – 4 days. And I would store these in an airtight container on the counter.

  • These turned out so well. It’s one of those recipes that wows!! Cookies don’t usually do that, but these were a family favorite right away. I made a batch gluten free for my son, and they weren’t as awesome, but still pretty amazing! Every recipe we’ve tried through Once Upon A Chef as been so good!

  • These are seriously the best cookies I’ve ever tried!! And easy to make. Amazing recipe!!

  • These cookies are chocolicious – we decided to try half our batch being rolled in sugar and let me tell you, we didn’t mind a bit! I am not mad at these cookies and I plan on eating about 27 more after I finish this review.

  • These cookies (or bikkies, as we say Down Under) are absolutely delicious. Just like the description, crunchy yet chewy, very nice for the chocoholic, like myself. Thank you Jenn for the recipe.

  • I am a fan of your site and look forward to receiving your newsletters as well as purchasing your upcoming recipe book. I am planning on making this cookie recipe gluten free, using an all purpose gluten free flour. I see references for adding cherries to the recipe. Specifically, what type of cherries are suggested (marachino, frozen, dried)? Please advise. Thanks Jenn.
    Kathy M.

    • Hi K, glad you like the blog! The cherries in the recipe referred to dried cherries– similar to raisins, but cherries instead. Hope you enjoy!

  • Would these travel well? Need to make something good to send to hard working group of chocolate lovers on trial out of state–send out via Fed Ex. They could be there a while, so any recommendations would be appreciated by all. Can’t send my usual frosted cakes and/or your chocolate cream pie which everyone LOVES!!!

    • — Diane Sorensen
    • Reply
    • Hi Diane, I think they’d travel fairly well, but some of them may get a little crumbly depending upon how rough they’re handled in the mail. While not chocolate, a great option that is very sturdy are these Golden Rice Krispies Treats (or the Traditional Rice Krispies Treats). For something chocolate, you could also consider these brownies.

      • Dear Jenn, this is so helpful to know re the cookies–I appreciate it as this is a picky crowd. Your other suggestions sound magnificent, as always. Thanks again!

      • Jenn–This crew will be away for months and will need more treats. Would love to know if any of the following recipes may also work to send (during hot summer months): Chocolate Fudge Crinkles (they LOVE chocolate more than anything), Chocolate Banana Bread, Double Chocolate Zucchini Bread, Toffee Almond Sandies or Oatmeal Brown Sugar Cookies w/ Raisins/Pecans??…If any of these would also make the cut in your mind, I’d love to know — you will be making a lot of homesick, hardworking people happy. Thanks Again!!!

        • Diane, I think all of those will work with the exception of the oatmeal cookies. (They get stale quickly and I worry that they’d crumble in transit.) Sounds like this crew will look forward to the mail coming!

          • Thanks so much! These recipes will make a lot of hard working, homesick people very happy!!

            • — Diane Sorensen
  • Just tried your buttermilk lemon pound cake and these double chocolate chip cookies. My family raved over both recipes. Thank you for the cooking techniques and tips that go along with your recipes. I love to prepare successful and delicious recipes for my family and your site is definitey helping me to do this.

  • All I can say is OMG – these are fabulous. My husband is working his way through these and already asking for more!

  • Just made these and OMG. Very tasty and beautiful too. They did not flatten out like other batters have done in the past. I followed the recipe to a T. Added cherries to half the batter. I am a cherry lover and I thought they were the best cookies that I have eaten!

  • Hi Jenn…Another winning recipe!! I made these the other day when I had a craving for chocolate. I used walnuts instead of pecans, and one cup of chocolate chips instead of two. They were just perfect, not too sweet and yet so full of chocolate flavor. My husband loved them too…Will add this to my growing collection of your tested til perfect recipes! Thanks so much Jenn!

  • Jenn, I recently discovered a recipe for a giant cookie baked in a cast iron skillet do you think this recipe would work well that way – increasing the baking time according of course?

    • Yes, I think that would work. I’d love to know how it turns out!

  • My family voted this as their favorite cookie recipe ever!!!! Very easy to make…They turn out just like the picture!

    • — Wendy G Schoenburg
    • Reply
  • These were just terrific and easy to make! If you like chocolate, you’ll love these cookies. Thanks for another prize winning recipe Jennifer!

  • Just made these, was looking for a new chocolate cookie recipe, most are too hard or too dry.These are just right,I used walnuts instead of pecans and next time I may eliminate the chips.Also I added a full teaspoon of salt.These will be one of my Christmas cookie recipes and year round recipe.Perfect for all chocolate lovers!

  • I am planning to make these cookies and swap out the nuts for dried cherries. Do you have any suggestions on the ratio of chocolate chips to cherries, and any suggestions on what kind of cherries might work best? I assume tart.

    • Hi Carin, you could use anywhere between 1/2 and 1 cup of dried cherries. You could go either way with sweeter or more tart cherries, depending upon personal preference. I’d love to hear how they turn out with this tweak!

      • Soooo yummy with cherries! I did 2 cups chips and 1 cup cherries.

        • So glad you enjoyed them Carin!

  • Oh my goodness these were so wonderfully rich! Dare you chocolate lovers to just eat one! Another winner recipe from this site. Only had Nestle semi sweet chocolate morsels and didn’t have any pecans/walnuts and they still came out awesome! Thank you so much for sharing all of these tried-and-true recipes

  • These are by far the best cookies I’ve ever made. They are soft, chewy, so, so chocolately, and the pecans add a nice contrast. People just can’t get over how good they are. Thanks for a wonderful recipe!

  • Just wondering, does it matter if we use a glass, or metal baking dish?

    • These should be baked on a baking sheet which is typically metal. (I don’t think I’ve ever seen one made of glass.) Enjoy!

  • Jen, I just made these cookies with chopped walnuts instead of pecans. The cookies came out still in a semi-ball shape, not spread out like my “normal” chocolate chip cookies. They taste great, but did not seem to spread much. OK wait, I just looked and saw I used baking powder instead of baking soda. Whoops!

  • Hi, can I let the cocoa powder out of the recipe and have the cookies as just regular chocolate chip cookies? Are they going to be as good and do I need to make any modifications with the recipe?

    • Hi Tanya, you can omit the cocoa powder but I haven’t tried them this way, so I’m not certain how that would affect the taste. Just make sure to replace the cocoa powder with flour.

  • Hi Jenn

    My cookies stayed pretty round for 14 minutes at 375 degrees. They are 1-3/4 to 2 inches in diametre.

    I baked crispy ginger cookies earlier today. I flatened them a little as diected. Aside from getting puffier, they stayed chunky too. They taste wonderful.

    I suspect there is something wrong with my oven. Do i have too much heat or not enough?

    Thank you for your beautiful receipes. I have tried many of them and look forward to each new one.

    Montreal, Canada

    • Hi Liz, The chocolate chip cookies should come out puffy, so that sounds about right. And regarding the ginger cookies, if they didn’t flatten, it may be due to a few things: 1) The temperature of the dough– the cooler the dough, the thicker your cookies will be. 2) It may be that you used a little too much flour- do you use the spoon and level method when measuring it?

  • Hi Jenn, if I use salted butter, how much salt should I reduce?

    • Hi Serena, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so, based on that calculation, you can reduce the salt in the recipe as needed.

  • Love these cookies. I am going to make a second batch to take to share at my work.
    Thank you for your great recipes!

  • How about using oat flour instead of the white flour? I need to go GF

    • Hi Virginia, I haven’t prepared these with oat flour, so it’s hard to say. Perhaps you could use an all purpose GF flour like King Arthur’s.

  • Absolutely amazing!! Quite possibly the best cookies I have ever tried.

  • On this snowy, lazy day I made a batch. Just starting to stretch my baking wings and your recipe made me look like a pro! Everyone loved them!! I have subscribed to your newsletter for more awesome recipes. Thanks so much.

  • These cookies were delicious and I would definitely make them again. My son & husband loved them.

    • — Melanie Humphreys
    • Reply
  • These cookies are delicious, soft and chewy, not too sweet. I just finished making a second batch again tonight and my husband can’t wait to have a few with a cup of milk.
    is it possible to freeze the dough and bake the cookies at a later date? And can I freeze the baked cookies? Thanks for the many wonderful recipes.

    • Hi Shaheen, Yes, you can freeze the dough but the baked cookies freeze beautifully too.

      • I plan to portion out the dough into cookies prior to freezing to ease with preparation. Should I adjust/modify the oven temperature and/or baking time?

        • You may need to add just a minute or two to the baking time. Hope you enjoy!

  • Hi Jen,

    I have always loved your recipes! What kind of cookie sheet and muffin tin do you use? My old cookie sheet warps every time I use it. Do you have any recommendations on what material/brand you preferred?
    Thank you!

    • Hi Lu, Thank you! I love Chicago Metallic pans — they are very heavy and don’t warp 🙂

  • Whoops.. I meant to post that question on your beef stew recipe, but was obviously distracted on your cookie recipe while writing it!

  • Love this recipe; made it for the second time today. The wine and method of cooking the beef makes it so rich. Loved the way my home smelled cooking this on a fall day in Oregon. Thanks, Jenn!

  • I love double chocolate chip cookies, and these are great. Very chocolatey! But not too intense.

  • So, I decided I really need to take 2 kinds of cookies to the neighborhood BBQ. The Sugar Cookies were my first choice, but the chocolate lover in me demanded equal time. So I’m adding these chocolate chips cookies to the plate too. I’ll try to remember to let everyone know which cookie is gone first.

  • I was glad to read your comment….Baking cookies is a crap shoot….I thought I was the only one that follows the recipe and gets different results. Can’t wait to try these cookies for our Cancer Walk Bake Sale!

  • Delicious! Moist, slightly chewy, rich and chocolatey. These cookies perfectly combine two of my fave ingredients, chocolate and pecans. I made a batch and my nieces gobbled them up almost overnight! The residents and staff at the nursing home where I work also like them a lot.

  • Hi Jenn!
    Just finished making these and they are fabulous! I used walnuts instead, because that’s all I had, and my family loved them. I’m sure they’re just as good with pecans. Thanks for another great recipe!

  • Very yummy, just ate three with a cup of tea!

  • I tried the recipe with semi-sweet dark chocolate and it was very delicious; I enjoyed this recipe because it’s not super or overly chocolaty. The cookies themselves are very soft which I enjoyed.

    • — Simply Cooking
    • Reply
  • Made this today and LOVE it! I love the crunchy outside, soft inside and a little gooey in the center! Definitely will make it again! Thank you for the recipe!

  • These recipe sound yamiii before I make I have a question can I use coconut oil stated of butter

    • Hi Maricela, Theoretically it should work but I haven’t tried it myself so can’t say for sure. If you try it, please let me know how it turns out 🙂

  • What brand of dutch processed cocoa poweder do you use and where do you get it. I have not seen it in the grocery stores for awhile. Kind of reminds me of a recipe Kathleen King has that I have made and love.

    • Hi Karen! Hope all is well 🙂 I use Guittard, which is sold at my local grocery store (Giant). But I have also made these cookies with Hershey’s natural cocoa powder and they were delicious.

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