Craving something rich, chocolatey, and easy to make in under 30 minutes? These Double Dark Chocolate Pecan Drop Cookies are packed with dark cocoa powder and melty chocolate chips, balanced with the crunch of buttery pecans and a chewy texture.
Whether you're baking for a holiday tray, a weeknight treat, or a freezer stash, this recipe delivers every time. New to my cookie tray this year will be Biscoff Butter Cookies and candied orange slices.
My favorite cookie with walnuts is the DoubleTree cookies and I love them FRESH and HOT out of the oven. (10,000 pins on Pinterest!)
Recipe Card?
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Directions
Preheat the Oven
Set your oven to 375°F. Line a 9x13 baking sheet with parchment paper.
Cream the Sugars and Crisco
In a stand mixer with the paddle/beater attachment, cream together the brown sugar, granulated sugar, and Crisco until light and fluffy; about 2 minutes.
Add Eggs and Vanilla
Crack in the eggs and pour in the vanilla. Beat until everything is combined and smooth.
Mix the Wet and Dry
Gradually add the dry ingredients to the mixer, about ½ cup at a time. Mix until a soft, chocolatey dough forms.
Add the Chocolate Chips and Pecans
Toss in the dark chocolate chips and chopped pecans. Turn on the paddle for just a few seconds, enough to distribute evenly.
Scoop and Space the Dough
Use a 1-tablespoon cookie scoop to drop dough onto your prepared baking sheet. Leave about 1 inch between each cookie.
Bake
Bake for 8-10 minutes. They should look just slightly underdone in the center, that's perfect!
Carryover Cooking (rest)
Let cookies rest on the pan for 5 minutes to finish baking and set up before transferring to a wire rack.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Make Ahead Tips
Want to get ahead on holiday cookie baking? These cookies are perfect for making ahead.
Here's how to ensure they bake up beautifully:
- Scoop and freeze: My go-to cookie prep tip is to scoop the dough onto parchment-lined sheets. Freeze until solid, and then store in a zip-top freezer bag for up to 3 months.
- Bake from frozen: I add 1-2 minutes to the baking time. Watch for the edges to look set but centers to still appear soft.
- Storage after baking: Store baked cookies in an airtight container at room temp for up to 3 days, or freeze baked cookies with parchment between layers.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Yes, but you'll want to chill your dough for at least an hour before baking to prevent spreading. I also recommend using room temperature butter for best texture.
That's actually what you want! Pull them from the oven when they still look slightly soft in the center. They'll finish baking as they rest on the hot pan.
Absolutely! I leave them out, or swap in chopped walnuts or even dark chocolate chunks for more richness.
Ingredients
- 1 Cup Brown Sugar
- ¼ Cup Sugar
- 1 Cup Crisco® Shortening
- 2 Large Eggs
- ½ Tablespoon Vanilla Extract
- 2 Cups Flour, All Purpose
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- ½ Cup Dark Cocoa Powder
- 12 Ounces Dark Chocolate Chips
- ½ Cup chopped pecans
Instructions
Preheat the Oven
- Set your oven to 375°F. Line a baking sheet with parchment paper.
Cream the Sugars and Crisco
- In a stand mixer with the paddle/beater attachment, cream together the brown sugar, granulated sugar, and Crisco until light and fluffy-about 2 minutes.1 Cup Brown Sugar, ¼ Cup Sugar, 1 Cup Crisco® Shortening
Add Eggs and Vanilla
- Crack in the eggs and pour in the vanilla. Beat until everything is combined and smooth.2 Large Eggs, ½ Tablespoon Vanilla Extract
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, salt, baking soda, and dark cocoa powder.2 Cups Flour, All Purpose, ½ Teaspoon Salt, 1 Teaspoon Baking Soda, ½ Cup Dark Cocoa Powder
Mix the Wet and Dry
- Gradually add the dry ingredients to the mixer, about ½ cup at a time. Mix until a soft, chocolatey dough forms.
Add the Chocolate Chips and Pecans
- Toss in the dark chocolate chips and chopped pecans. Beat for just a few seconds-enough to distribute evenly.12 Ounces Dark Chocolate Chips, ½ Cup chopped pecans
Scoop and Space the Dough
- Use a 2 tablespoon cookie scoop to drop dough onto your prepared baking sheet. Leave about 1 inch between each cookie.
Bake the Cookies
- Bake for 8-10 minutes. They should look just slightly underdone in the center-that's perfect!
Cool on the Pan
- Let cookies rest on the pan for 5 minutes to finish baking and set up before transferring to a wire rack.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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