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Ultimate Chocolate Cookies with Georgia Pecans



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2 oz. unsweetened chocolate
6 oz. bittersweet chocolate
1/4 cup plus 2 tbsp. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
6 tbsp. (3/4 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups coarsely chopped, toasted Georgia pecans


  1. 1
    Preheat oven to 350°F.
  2. 2
    Place chocolate in a medium bowl and over a pot of simmering water and melt completely. Sift together flour, baking powder and salt and set aside.
  3. 3
    With electric mixer, cream butter and sugar. Add eggs, then vanilla and beat on high speed for 2 minutes.
  4. 4
    Using low speed, beat in melted chocolate until just combined.
  5. 5
    Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
  6. 6
    Using a tablespoon or small ice cream scoop, put rounds of dough onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 - 11 minutes. Cool on a baking sheet.
  7. 7
    These ultra-chocolatey cookies are best the day they are made. Leftovers can be wrapped in plastic and stored in an airtight container.


Georgia Pecan Commission

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cuisines North & South American
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