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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!
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