Hey y’all! If you’ve got a hankering for something rich, chocolatey, and downright indulgent, these Dark Chocolate Pecan Drop Cookies are calling your name. They’re packed with dark cocoa and dark chocolate chips for that double dose of decadence, plus a little crunch from pecans that makes them extra special.

Dark Chocolate Pecan Drop Cookies

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These cookies are easy enough for a weeknight treat but fancy enough to impress at a holiday cookie swap. Soft, chewy, and loaded with flavor. Trust me, you’ll want to keep a glass of cold milk close by!

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Dark Chocolate Pecan Drop Cookies Ingredients

• 2 c. All Purpose Flour
• 1 c. Crisco
• 1 c. Brown Sugar
• ½ c. Dark Cocoa Powder
• ½ c. Chopped Pecans
• ¼ c. White Granulated Sugar
• 12 oz. Dark Chocolate Chips
• 2 Large Eggs
• ½ tbsp. Vanilla Extract
• 1 tsp. Baking Soda
• ½ tsp. Salt

How to Make Dark Chocolate Pecan Drop Cookies

1. Preheat the oven to 375 degrees and line a 9x13 baking sheet with parchment paper.
2. In a stand mixer with beater attachment, add the brown sugar, white granulated sugar, and crisco. Cream together until nice and fluffy, about 2 minutes.
3. Add the vanilla and eggs. Beat until combined.
4. In a medium mixing bowl, whisk together the flour, salt, baking soda, and cocoa powder.
5. Add the flour mixture to the mixer, ½ a cup at a time. As it’s mixing, slowly add more of the flour mixture until it’s all gone. Mix until fully combined.
6. Add the dark chocolate chips and pecans. Beat for a few seconds or until evenly distributed.
7. Using a cookie scoop, drop the cookies onto the prepared baking sheet, leaving an inch in between each cookie.
8. Bake for 8-10 minutes (cookie times can vary from oven to oven) or until the cookies look like they’re almost done.
9. Pull them out and let them cool on the pan for 5 minutes. Move to a cooling rack.

Pro Tips For Making This Recipe

1. Pull ’em out a little gooey. They’ll finish cooking in the pan and stay soft and chewy.
2. Swap Crisco for butter? Go ahead, but chill that dough for an hour first. Scoop before chilling for easy baking.
3. Want bigger cookies? Lower the oven to 340°F and bake 10–12 minutes.
4. Freeze for later. These cookies will keep up to 3 months in an airtight container.

Frequently Asked Questions

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Dark Chocolate Pecan Drop Cookies

Dark Chocolate Pecan Drop Cookies

JC Phelps

These Dark Chocolate Pecan Drop Cookies are wonderfully rich and chewy, filled with deep chocolate flavor and a toasty pecan crunch.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Rest Time 5 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 42 cookies

Calories 191 kcal

Ingredients

  

1x2x3x

• 2 c. All Purpose Flour
• 1 c. Crisco
• 1 c. Brown Sugar
• ½ c. Dark Cocoa Powder
• ½ c. Chopped Pecans
• ¼ c. White Granulated Sugar
• 12 oz. Dark Chocolate Chips
• 2 Large Eggs
• ½ tbsp. Vanilla Extract
• 1 tsp. Baking Soda
• ½ tsp. Salt

Instructions

 

• Preheat the oven to 375 degrees and line a 9x13 baking sheet with parchment paper.
• In a stand mixer with beater attachment, add the brown sugar, white granulated sugar, and crisco. Cream together until nice and fluffy, about 2 minutes.
• Add the vanilla and eggs. Beat until combined.
• In a medium mixing bowl, whisk together the flour, salt, baking soda, and cocoa powder.
• Add the flour mixture to the mixer, ½ a cup at a time. As it’s mixing, slowly add more of the flour mixture until it’s all gone. Mix until fully combined.
• Add the dark chocolate chips and pecans. Beat for a few seconds or until evenly distributed.
• Using a cookie scoop, drop the cookies onto the prepared baking sheet, leaving an inch in between each cookie.
• Bake for 8-10 minutes (cookie times can vary from oven to oven) or until the cookies look like they’re almost done.
• Pull them out and let them cool on the pan for 5 minutes. Move to a cooling rack.

Notes

• Pull ’em out a little gooey. They’ll finish cooking in the pan and stay soft and chewy.
• Swap Crisco for butter? Go ahead, but chill that dough for an hour first. Scoop before chilling for easy baking.
• Want bigger cookies? Lower the oven to 340°F and bake 10–12 minutes.
• Freeze for later. These cookies will keep up to 3 months in an airtight container.

Nutrition

Calories: 191kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 8mgSodium: 69mgPotassium: 128mgFiber: 2gSugar: 10gVitamin A: 14IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg

Keyword Dark Chocolate Pecan Drop Cookies

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My best,

JC