These chocolate pecan brownie cookies are irresistible. Crunchy on the outside and soft on the inside, made with chopped pecans and chocolate chips these won’t last long in your kitchen!
This cookie dough is simple to make and can be kept in the fridge for up to 4 days. If you are storing it in the fridge then leave at room temperature to soften. I recommend using a good quality chocolate with 70% cocoa as you will notice the difference in the taste as well as resulting in a healthier cookie.
I make mine with coconut sugar but you can also use brown or white sugar in this recipe. By omitting the refined sugar I can justify having more than one! I also make it with spelt flour but you can use plain wheat flour too. Spelt bakes like wheat so this recipe works well with both.
The Secret Ingredient
You won’t notice when you taste it but my secret ingredient in this recipe is espresso coffee. Coffee brings out the flavour in chocolate so I often add coffee to chocolate cakes and cookies! I find it adds more depth to the flavour. After all we are often served dark chocolate with our coffee so why not the other way around!
If you like these chocolate pecan brownie cookies then you will love my recipe for chocolate cherry cupcakes. You can’t blame a girl for liking too much chocolate!
- 300g dark chocolate (70% cocoa)
- 70g very soft butter
- 120g-140g coconut sugar or brown sugar
- 3 eggs
- 3 tablespoons espresso coffee
- 80g spelt flour or plain white flour
- ½ teaspoon baking powder
- 30g chopped pecan nuts
- 20g dark chocolate chips
Preheat the oven to 170℃/340℉.
Make the espresso coffee and leave to cool.
Cut the chocolate into small pieces and melt in a chocolate melter or in a heat resistant bowl over simmering water. Leave to cool slightly.
Whisk the butter until smooth and add the cooled chocolate whisking until well mixed. Beat in the sugar whisking until it is well combined. Whisk in the eggs one at a time.
In a separate bowl, sift the flour and baking powder and mix well.
Add the chocolate mixture and fold into the flour until just combined. Fold in the nuts and chocolate.
Place one tablespoon of the cookie dough onto a lined baking sheet 2 inches apart.
Bake in the preheated oven for 15 minutes or until cooked. They appear to be soft but once cooled they are perfect for eating.
Store in an airtight container for up to 4 days (if there are any left!)