Double Chocolate Cookies

Not simple chocolate but double chocolate from chocolate chips baked into a toasted pecan loaded chocolate cookie!

Cook Time 10

Course Dessert

Servings 4 dozen

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

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.

We use both chopped bittersweet chocolate and bittersweet chips but use your favorite chocolate or a mix.