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