These chocolate chip pecan cookies are soft, chewy, and packed with flavor. The combination of semi-sweet chocolate, white chocolate, and pecans makes these Double Chocolate Pecan Chip Cookies a must-bake!
Bake 9 to 11 minutes, or until the cookies are set.
Allow cookies to cool on pan for 5 minutes, before transferring to a wire rack to cool completely.
Notes
Check your gluten free flour mix for xanthan gum. If the mix doesn’t contain xanthan gum, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie. When the cookie dough balls are equal in size, they bake more evenly.
Since the cookie dough is dark, you won’t be able to tell if the cookies are done based on their color. Instead you want to bake the cookies until they are “set”. The edges of the cookies will be slightly firm and the tops should look dry.