Baking In Stilettos/ Tried and True Recipes

Double Chocolate Pecan Cookies for #ChristmasWeek

These Double Chocolate Pecan Cookies are beyond divine. Rich, chocolatey and with a touch of richness from the pecans, these cookies are perfect for the holidays!  They couldn’t be easier to whip up.  There are some cookies that mandate a 2 hour chillfest in the fridge – these aren’t it.  I played with a Martha Stewart recipe until I had the perfect consistency – a bit crisp on the bottom and chewy in the middle.  The longest was waiting for them to cool because those chocolate chunks pack a melting punch.  The other secret – instant espresso in the melted chocolate.  It just enhances the chocolate flavor. These can be an amazing little gift and with the right box a memorable one too. Check out here for some nice boxes and ideas before you go through the recipe.

Before I start waxing on and on about the chocolatey goodness, let me hush and give you what you really want – the details on how to make a batch (or three) of your very own.

On to the recipe:


Gather the ingredients

Double Chocolate Pecan Cookies - Ingredients | Cooking In Stilettos

Melting the chocolate and butter

Double Chocolate Pecan Cookies - Melting The Chocolate and Butter | Cooking In Stilettos

Time to mix in more chocolate and some pecans

Double Chocolate Pecan Cookies - Mixing In The Chocolate Chunks and Pecans | Cooking In Stilettos

Let cool for a bit

Double Chocolate Pecan Cookies - Cooling the Cookies | Cooking In Stilettos

Best to enjoy with a tall glass of milk


Double Chocolate Pecan Cookies

These Double Chocolate Pecan Cookies are beyond divine. Rich, chocolatey and with a touch of richness from the pecans, these cookies are perfect for the holidays!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Recipe Image


  • 1 1/2 cup of all purpose flour
  • 1/2 cup of unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 8 ounces of dark chocolate, divided
  • 1 stick of unsalted butter
  • 1/4 teaspoon of instant espresso
  • 1 1/3 cups of sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees F.
  2. Whisk together the flour, cocoa, baking soda and salt. Set aside.
  3. In a glass bowl (or double boiler) set over some simmering water, melt together 4 ounces of chocolate and the butter. Stir in the instant espresso and stir until dissolved.
  4. Let cool for a moment and then add the chocolate mixture to an electric mixer.
  5. On medium speed, beat in the sugar until fully combined.
  6. Add the eggs, one by one followed by the vanilla.
  7. When everything is mixed completely, add the flour and mix until everything is combined.
  8. Remove the bowl from the mixer and stir in the pecans and the remaining 4 ounces of chocolate which should be chopped into 1/4 inch chunks.
  9. Using a small cookie scoop, scoop the cookie mixture onto cookie sheets - allow some room for spreading. I went with 12 cookie dough balls per large cookie sheet.
  10. Bake for about 14 - 15 minutes.
  11. Let cool for another 10 minutes on the cookie sheet and then remove the cookies to a cooling rack.
  12. Let cool fully and enjoy!



3132 cal


163 g


469 g


32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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