September 27, 2020

Chocolate Chunk Cookies with Pecans

Chocolate Chunk Cookies with Pecans are the most baked dessert in my kitchen. I spent years trying different chocolate chip cookie recipes, but when I tried this one, I knew I’d found my forever chocolate chip cookie recipe. This cookie recipe is a variation of the famed Doubletree Hotel cookie recipe that is all over the internet. While the ingredients are similar, I make the dough a little differently than some of the other versions. Chocolate chip cookies appear easy to make, but I feel there is some technique needed to make them well.

The Equipment You’ll Need to Make These Cookies Perfectly

Two Baking Sheets- Don’t use those insulated cookie sheets, and don’t use stained cookie sheets. You need to line them with parchment paper, and let them cool completely between batches.
An Electric Mixer- I use an electric mixer, but using a wooden spoon is fine.
A Food Processor- You’ll need this to grind up the oats.
A Food Scale- You’ll need this to weigh the flour and the white sugar. You’ll also need it to weigh the dough balls, so every one weighs exactly 60 grams.

The Ingredients You’ll Need to Make Chocolate Chunk Cookies with Pecans

Oats- Use old-fashioned oats, not quick oats. Don’t grind them into a fine powder.
Butter- Use unsalted butter.
Dark Brown Sugar- Make sure it’s packed into the measuring cup.
The Chocolate- I use Lake Champlain 57% Dark Chocolate.

How I Make These Cookies Come Out Perfectly Every Time

First, I measure everything carefully. I always weigh the flour and white sugar.
Also, I let the butter soften on the counter, but just until I can press my finger in a slice easily. I don’t let it get super soft.
I cream together the butter and sugars, but don’t whip them until they’re light. I just mix until everything is combined.
I let the dough chill for an hour. If you make them right away, they will spread.
I gently form balls of dough, weighing each one so they’re all exactly 60 grams.
I bake 6 to a sheet, and usually one sheet at a time.
My kids will only eat them hot and gooey, so I usually bake them over a few days.

If you love chocolate chip cookies, I hope you’ll try these Chocolate Chunk Cookies with Pecans soon!

Chocolate Chunk Cookies with Pecans

Big cookies full of dark chocolate chunks and pecans.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 32

Chilling Time 1

Total Time 1 52

Course Dessert

Cuisine American

Servings

Calories 160 kcal

Ingredients

½ cup old-fashioned oats
2½ cups pecan halves
2¼ cups all-purpose flour (270g)
1½ tsp. baking soda
½ tsp. salt
1 cup softened butter
¾ cup packed brown sugar
¾ cup granulated sugar (150g)
2 large eggs
1 tsp. fresh lemon juice
2 tsp. vanilla extract
6 ounces dark chocolate (170g), cut in half inch pieces

Instructions

Toast the pecans in a skillet over low heat. Watch them carefully to make sure they don't burn.
In a food processor, grind the oats, but don't totally pulverize them.
Place the oats in a bowl, and then sift in the flour, baking soda, and salt.
In the bowl of the electric mixer, cream the butter and sugars together until they're just blended. Add the eggs, vanilla, and lemon juice. Just mix until everything is blended.
Now add the oats and flour mixture, and just mix until no streaks of flour remain. Now add the nuts and chocolate chunks.
Chill the dough for one hour in the refrigerator.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Then, form the dough into 24 balls. Each ball should contain a quarter of a cup of dough, or 60 grams.
Bake the cookies on the two middle racks, with six cookies per pan. Bake for 15 to 17 minutes, until the cookies are brown on the edges and the middles are set. Cool on a wire rack. Then, let the sheets cool completely and bake the next 12 cookies.