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!