Chunky Chocolate and Pecan Cookies


This chocolate chip cookie recipe is a hit in our household. Each jumbo size cookie is packed with chocolate chunks and toasted crunchy pecans. It is a go-to afternoon snack, a favorite dessert, and a special treat during the holidays. With just a few simple ingredients and easy to follow steps, you will have crisp on the outside and soft in the center large cookies to impress your friends and family. These are irresistible, fantastic cookies.


Chunky Chocolate and Pecan Cookies

  • Servings: 24 cookies | Recipe by Leslie at Soups Ahoy
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Jumbo size cookies with semi-sweet chocolate and crunchy pecans, irresistible.

Chunky Chocolate and Pecan Cookies

2 cups all-purpose flour, unbleached, 1 teaspoon baking soda
2 tablespoons coconut oil, 1 stick butter, at room temperature
2/3 cup granulated sugar, 1/2 cup regular brown sugar, lightly packed
1/4 teaspoon regular salt, 2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 pack (4 oz baking bar) Ghirardelli semi-sweet chocolate, coarsely chopped
1 cup pecan halves (salted, toasted), coarsely chopped

Preheat the oven to 375° F. Line three large heavy rimmed baking sheets with parchment paper. 8 cookies per pan, bake 14 to 15 minutes, one pan at a time.

In a small bowl, whisk the flour and baking soda together.

In a large bowl, using an electric mixer, beat the butter, coconut oil, granulated sugar, brown sugar, vanilla, and salt on medium-high speed for 3 to 4 minutes, or until creamy. One at a time, add the eggs, beating well after each addition. Reduce the mixer speed to low and gradually beat in the flour mixture just until combined. Add the chocolate chunks and pecans, mix with dough evenly.

Using about 1/4 cup dough for each cookie, drop the dough, spacing it evenly and placing 8 cookies on each sheet, onto the prepared baking sheets. These cookies will spread, don’t press, don’t place them too close together.  (8 cookies x 3 cookie sheets = 24 cookies)


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