There are days when we need chocolate. And since it’s Valentine’s Day we have the perfect excuse for chocolate. Not simple chocolate but double chocolate from chocolate chips baked into a toasted pecan loaded chocolate cookie!
This is a delicious recipe given to me by one of my favorite people who also happens to be the husband of one of my oldest and dearest friends. Dave is a terrific cook and in my earliest memories of my friendship with Pat, he would cook for us while we sat at their kitchen table working. Proof that strong bonds are made over food! Dave’s recipe starts with bittersweet chocolate and blends it together with both white and dark brown sugar. Butter is added for richness and a hefty dose of pure vanilla extract to bolster those notes of chocolate. Toss in chunks of crunchy toasted pecans along with chocolate chips for that double shot of chocolate.
The cookie dough comes together quickly, whipped up in your food processor, making this a perfect cookie for any “chocolate emergency”!
It’s a chocolate cookie that any Valentine would love!
Double Chocolate Cookies
5 ounces semisweet or bittersweet chocolate, chopped into small pieces, about 1-¼ cups chopped
½ cup dark brown sugar
½ cup sugar
½ cup butter, cut into pieces, room temperature
1 extra-large egg, room temperature
2 teaspoons pure vanilla extract
1 cup, minus 2 tablespoons flour
½ teaspoon baking soda
⅛ teaspoon kosher salt
1 package bittersweet chocolate chips, 10-ounces
¾ cup toasted chopped pecans
Preheat the oven to 350-degrees. Toss the chopped bittersweet chocolate into the bowl of a food processor along with both sugars.
Process pulsing about 6 to 8 times or until the chocolate is finely chopped and blended into the sugar. Continue processing until the chocolate appears to be the same size as the grains of sugar.
Scatter the butter across the top of the chocolate and sugar and process for about 30 seconds or until the dough starts to come together.
Add the egg and the vanilla extract and process for an additional minute.
Scrape down the bowl then toss in the flour, baking soda, kosher salt, and the pecans. Blend together with about 4 to 5 pulses, just until the flour disappears.
Add the chocolate chips and pulse 2 to 3 times. Transfer to a mixing flour and stir lightly to make sure the chips are evenly blended into the dough.
Drop the dough onto a baking sheet lined with a Siplat liner or parchment paper using a small ice cream scoop or a tablespoon. Leave about 2” between the cookies to allow them room to spread.
Bake in a 350-degrees for 10 minutes. Let the cookies cool on the pan until they are just set, about 3 minutes then transfer them to a wire rack to finish cooling.
Makes about 4 dozen cookies.
Double Chocolate Cookies
Equipment
- Food processor
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 5 ounces semisweet or bittersweet chocolate, chopped into small pieces, about 1-¼ cups
- ½ cup dark brown sugar
- ½ cup sugar
- ½ cup butter, cut into pieces, room temperature
- 1 extra-large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup minus 2 tablespoons flour
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1 package semisweet or bittersweet chocolate chips, 10-ounces
- ¾ cup toasted chopped pecans
Instructions
- Preheat the oven to 350-degrees.
- Toss the chopped bittersweet chocolate into the bowl of a food processor along with both sugars. Process pulsing about 6 to 8 times or until the chocolate is finely chopped and blended into the sugar. Continue processing until the chocolate appears to be the same size as the grains of sugar.
- Scatter the butter across the top of the chocolate and sugar and process for about 30 seconds or until the dough starts to come together.
- Add the egg and the vanilla extract and process for an additional minute. Scrape down the bowl then toss in the flour, baking soda, kosher salt, and the pecans. Blend together with about 4 to 5 pulses, just until the flour disappears.
- Add the chocolate chips and pulse 2 to 3 times. Transfer to a mixing flour and stir lightly to make sure the chips are evenly blended into the dough.
- Drop the dough onto a baking sheet lined with a Siplat liner or parchment paper using a small ice cream scoop or a tablespoon. Leave about 2” between the cookies to allow them room to spread.
- Bake in a 350-degrees for 10 minutes. Let the cookies cool on the pan until they are just set, about 3 minutes then transfer them to a wire rack to finish cooling.
