Jump to Recipe·5 from 90 reviews

If you love chewy, fudgy delights with a bit of crunch, then you’re going to absolutely adore this Brownie Cookies with Pecans and Double Chocolate Chips Recipe. These cookies hit that perfect balance between luscious brownie richness and the comforting ease of cookies, which is why they’ve become a staple in my kitchen whenever I need a serious chocolate fix.

What makes this recipe truly special is the way the double chocolate chips add bursts of melty goodness while the toasted pecans lend a nutty texture that keeps every bite interesting. Whether you’re baking for a crowd or just sneaking a few for yourself, these brownie cookies will quickly become your go-to for chocolaty comfort with a twist.

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Why You’ll Love This Recipe

  • Fudgy, Not Dry: These brownie cookies have a melt-in-your-mouth texture that brownie lovers dream of.
  • Crunchy Pecans: Adding pecans gives a wonderful nutty crunch to contrast the soft cookie body.
  • Double Chocolate Love: Two kinds of chocolate chips make sure every bite is full of rich, gooey chocolate.
  • Simple Yet Impressive: Despite a few steps, this recipe is easy enough for any home baker and always impresses guests.
A stack of five round chocolate cookies with a cracked surface showing a rich, dark brown color and a slightly shiny texture on top. The front cookie has a bite taken out of it, revealing a dense, moist, and fudgy dark chocolate center. The cookies are placed on a wooden board with a smooth finish, set against a white marbled surface in the background. The focus is sharp on the front cookie while the rest in the stack blur gently toward the back. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Every ingredient in the Brownie Cookies with Pecans and Double Chocolate Chips Recipe plays a key role—from the bittersweet chocolate that creates that deep cocoa flavor to the mix of sugars that add just the right amount of sweetness and chew. I always recommend picking high-quality chocolate and fresh pecans for the best results.

  • Bittersweet Chocolate Chips: Use 60-70% cacao for the perfect bittersweet balance that isn’t too dark or too sweet.
  • Butter: Unsalted butter works best so you can control the saltiness in the cookies.
  • Eggs: Large eggs help bind everything and give richness to the batter.
  • Granulated Sugar: Adds sweetness and contributes to the shiny crackly crust I love.
  • Brown Sugar: Adds moisture and chew, plus a subtle caramel note.
  • Vanilla Extract: Enhances flavor depth and balances the chocolate.
  • Baking Powder: Just a small amount to help the cookies rise slightly without losing fudginess.
  • Salt: A pinch to enhance all the flavors.
  • All-Purpose Flour: Provides structure without making cookies too cakey.
  • Unsweetened Cocoa Powder: Choose natural, not Dutch-processed, for a tangy punch that lifts the chocolate flavor.
  • Pecans: Chopped—toast them lightly beforehand if you want to amp up their flavor (optional but highly recommended).
  • Mini Semisweet Chocolate Chips: These little gems add that extra chocolate pop in every bite.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with variations on this Brownie Cookies with Pecans and Double Chocolate Chips Recipe because it’s so versatile. Feel free to swap in your favorite nuts, chocolate types, or even add a pinch of espresso powder for a mocha twist!

  • Nut-free Version: Replace pecans with extra chocolate chips or dried fruit like cherries for a nut allergy-friendly version that’s just as tasty.
  • Spiced Brownie Cookies: Adding a half teaspoon of cinnamon and a pinch of chili powder brings a warm, cozy kick that my family goes crazy over.
  • Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I tested this once, and the texture stayed wonderfully fudgy.
  • Vegan Adaptation: Use flax eggs and dairy-free chocolate to make this scrumptious cookie vegan-friendly; the texture changes slightly but stays rich and indulgent.

How to Make Brownie Cookies with Pecans and Double Chocolate Chips Recipe

Step 1: Melt the Chocolate and Butter Gently

Start by melting your bittersweet chocolate chips and butter together in a heavy saucepan over low heat. Stir constantly until smooth and well combined. This slow melting is key—it prevents the chocolate from seizing and ensures a silky base for your batter. Once melted, remove it from heat and set it aside to cool slightly while you prepare the rest.

Step 2: Beat Eggs and Sugars Until Creamy

This step is crucial and worth the 5-minute timer. In your stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt at high speed until the mixture turns thick, creamy, and lightens in color. It can be tempting to rush, but trust me—this aerates the batter and helps create that beautiful crackly top on the cookies.

Step 3: Incorporate the Chocolate and Dry Ingredients

Slow the mixer to low and gradually add your melted chocolate mixture, stirring until perfectly combined. Then, gently fold in the flour and cocoa powder until just combined—don’t overmix here or the cookies could get tough. After that, stir in pecans and mini chocolate chips for all those irresistible textures and bouts of chocolate goo.

Step 4: Chill and Scoop

Cover your batter with plastic wrap and chill it in the fridge for about 30 minutes. This helps the dough firm up and makes scooping cookies a breeze. When ready, preheat your oven to 350°F and prepare baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop the batter onto sheets about 2 inches apart so they have room to spread.

Step 5: Bake to Chewy Perfection

Bake the cookies for 8-10 minutes. You’re looking for set edges with a slightly wet center—this ensures that fudgy interior. Resist the urge to overbake; these cookies continue cooking on the hot baking sheet, developing their signature shiny, crackly tops as they cool.

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Pro Tips for Making Brownie Cookies with Pecans and Double Chocolate Chips Recipe

  • Beat Eggs and Sugars Thoroughly: I learned the hard way that the 5-minute beating step makes all the difference for the perfect texture and crackly top.
  • Use Natural Cocoa Powder: Dutch-processed cocoa powder dulls the tangy kick, so I always stick with natural for that classic brownie flavor.
  • Don’t Skip Chilling: Chilling slightly firms up the batter, making it easier to scoop and helping shape those luscious fudgy centers.
  • Watch Your Bake Time: I avoid overbaking by setting a timer and checking at 8 minutes—I want gooey centers, not dry cookies.

How to Serve Brownie Cookies with Pecans and Double Chocolate Chips Recipe

The image shows two large round chocolate cookies with a cracked, shiny surface, placed side by side on a sheet of light brown parchment paper on a textured metallic tray. The cookies have a rich dark brown color and a slightly rough texture with uneven cracks all over the top, showing a soft inside beneath a thin crispy outer layer. The tray is decorated with a wave-like pattern around the edges, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple: a light dusting of powdered sugar or a few additional pecan halves on top right out of the oven adds a lovely touch. Sometimes, a swirl of thick whipped cream or a scoop of vanilla ice cream makes these brownie cookies feel downright indulgent.

Side Dishes

One of my favorite combos is a cold glass of milk or a hot cup of coffee, depending on the season. For gatherings, these cookies pair beautifully with fresh berries or even a tangy yogurt dip to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged these brownie cookies on a rustic wooden board with small bowls of pecans and extra chocolate chips for an interactive dessert spread. Another fun idea is sandwiching a dollop of marshmallow fluff or peanut butter between two cookies—instant crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover brownie cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy without drying out. If you want to keep them fresh longer, the freezer method is your best friend.

Freezing

I’ve frozen these cookies (baked) for up to 2 months by wrapping them individually in plastic wrap, then placing them in a freezer bag. When I’m ready to enjoy, I thaw them at room temperature, and they come out tasting freshly baked every time.

Reheating

To bring back that just-baked feel, I pop the cookies in a 300°F oven for 5 minutes or microwave them for about 15 seconds. It revives the softness and melty chocolate perfectly without drying them out.

FAQs

  1. Can I use milk chocolate instead of bittersweet chocolate?

    You can, but the cookies will be much sweeter and less rich. Bittersweet chocolate gives a nice depth that balances the sugars well, so I recommend sticking with 60-70% cacao bittersweet chips if possible.

  2. Why do I need to beat the eggs and sugars for 5 minutes?

    This step aerates the batter, creating a lighter texture and is key to forming the shiny, crackly crust on top of the cookies. Rushing it will result in a denser cookie without that beautiful finish.

  3. Can I skip chilling the dough?

    While it’s tempting to skip, chilling firms up the batter, making scooping easier and helping the cookies hold their shape better during baking. If you’re short on time, a quick 15-minute chill is better than none.

  4. How do I store these cookies to keep them soft?

    Store in an airtight container at room temperature and avoid refrigerating since that can dry them out. Adding a slice of bread to the container can also help maintain moisture.

Final Thoughts

This Brownie Cookies with Pecans and Double Chocolate Chips Recipe is one of those desserts I keep coming back to because it’s both indulgent and approachable. I love how these cookies deliver that fudgy brownie experience in a hand-held form, perfect for sharing or sneaking away all to yourself. Give this one a try—you’ll find it’s a delicious way to satisfy your chocolate cravings and impress friends and family with minimal fuss.

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Brownie Cookies with Pecans and Double Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 90 reviews
  • Author: Nora
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 58 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Brownie Cookie Recipe delivers the perfect balance of fudgy, rich brownie texture and the nostalgic crackly cookie crust. Featuring bittersweet chocolate chips, cocoa powder, and optional pecans, these cookies are luscious, chocolatey delights with a slightly chewy center and crisp edges. Ideal for chocolate lovers seeking a quick and simple treat, these cookies are easy to bake and sure to impress with their decadent flavor and tender crumb.

Ingredients

Units Scale

Chocolate Mixture

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (not Dutch-processed)

Add-ins (Optional)

  • 1 cup pecans, chopped
  • 1/2 cup mini semisweet chocolate chips

Instructions

  1. Melt Chocolate and Butter: In a heavy saucepan over low heat, melt the bittersweet chocolate chips together with the butter, stirring constantly until smooth and well combined. Remove from heat and set aside to cool slightly.
  2. Beat Eggs and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt on high speed for 5 minutes until the batter is thick and creamy. This step is crucial to achieve the perfect texture.
  3. Mix in Melted Chocolate: Reduce mixer speed to low and gradually mix in the melted chocolate and butter mixture until fully incorporated into the batter.
  4. Add Dry Ingredients: Gently fold in the all-purpose flour and unsweetened cocoa powder just until combined. Avoid overmixing to keep a tender cookie texture.
  5. Incorporate Add-ins: Stir in chopped pecans and mini semisweet chocolate chips if using, ensuring an even distribution throughout the batter.
  6. Chill the Batter: Cover the bowl and refrigerate the cookie dough for 30 minutes to allow it to firm up, which helps prevent spreading during baking.
  7. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for non-stick baking.
  8. Portion Cookies: Using a 1.5 tablespoon cookie scoop, drop scoops of batter onto the prepared sheets spaced about 2 inches apart to allow room for spreading.
  9. Bake Cookies: Bake for 8-10 minutes until the edges are set but the centers still appear slightly wet. Avoid overbaking to retain the fudgy softness inside and crackly exterior.
  10. Cool on Sheets: Allow the cookies to cool completely on the baking sheets, where the shiny, crackly crust will fully develop as they set.

Notes

  • Do not use Dutch-processed cocoa powder; it will affect the texture and rise of the cookies.
  • The beating of eggs and sugar for a full 5 minutes is essential for the right batter consistency and cookie texture.
  • Chilling the dough prevents cookies from spreading too much and helps develop their fudgy interior.
  • Cookies will appear slightly underbaked in the center when removed from the oven but will firm up upon cooling.
  • Optional add-ins add texture and extra chocolatey flavor but can be omitted if preferred.
  • Nutrition facts are estimates and may vary depending on ingredients used.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 156
  • Sugar: 11g
  • Sodium: 71mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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