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Homemade cookies had been absent from our cookie jar for a while, and it was time to correct the situation. A search through the ingredients on hand, led to the creation of these Double Chocolate Pecan Chip Cookies.
Working full-time doesn’t leave much time for baking during the week, but once the weekend arrives the urge to bake kicks in. On thing I love to do when making cookies is change up the ingredients. A basic chocolate chip cookie is hard to beat, but try a couple different chip flavors, add some nuts, and you might have a new favorite cookie recipe.
When it comes to chocolate, I usually prefer dark, but this time I used a combination of white and semi-sweet chips. I also threw in some pecan chips to add a little crunch. Condo living doesn’t allow for a lot of food storage, but I try to keep a variety of chocolate chips and nuts in the freezer so I can bake on short notice.
The method for mixing up these drop cookies is fairly straight-forward. Once you mix up the wet ingredients and add in the dry, you’ll be ready to stir in the tasty white, semi-sweet, and pecan chips. Using a 2-tablespoon scoop to drop the dough on the prepared pans, keeps the cookies all the same size. It also speeds up the process of getting them into the oven.
I baked at 350 degrees for about 10 minutes, or until the centers were set. Since the dough was dark in color, I couldn’t determine if the cookies were done based on their color.
These cookies are sweet, chewy, and full of chocolate goodness. I shared them with family and co-workers and the cookies received high marks.
If you have a chocolate craving, give these Double Chocolate Pecan Chip Cookies a try. I hope you enjoy them as much as we did. Happy baking!
LOOKING FOR MORE COOKIE RECIPES?
- Lemon Cookies with Lemon Glaze
- Salted Caramel Chocolate Chip Cookies
- Frosted Powdered Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
Follow my Gluten Free Cookies board on Pinterest.
Double Chocolate Pecan Chip Cookies are sweet, chewy, and full of chocolate goodness!
- 2 1/4 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 2/3 cup unsweetened baking cocoa
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 2/3 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup pecan chips
Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
In a small mixing bowl, combine the flour, xanthan gum, unsweetened cocoa, baking soda, and salt.
Mix the butter, sugars, and vanilla in a large mixing bowl until creamy.
Add eggs, one at a time, to the butter and sugar mixture, and stir until combined.
Gradually stir the flour mixture into the wet ingredients until well combined.
Stir in the white chocolate, semi-sweet chocolate, and pecan chips.
Drop the dough by 2-tablespoon portions onto the prepared pans.
Bake 9 to 11 minutes, or until the cookies are set.
Cool on the pan on a wire rack 5 minutes. Transfer cookies from pan to wire rack to cool completely.
Recipe slightly adapted from Nestle White Chip Chocolate Cookies