Chocolate White Chocolate Chip Pecan Cookies!

Chocolate cookie recipe!!


Y’all, I get so many compliments on my pecan chocolate chip cookie recipe. I am so proud of that recipe. But, honestly, people like those cookies so much that I was actually intimidated to try to create a new cookie recipe because I felt like I would never be able top that one. But chocolate cookies with white chocolate chips are my absolute favorite and I figured I would try to use the same “secrets” from my chocolate chip cookies and see if I could make a chocolate cookie that was just as thick and soft. IT WORKED! And, let me tell you, adding pecan pieces to a chocolate cookie is AMAZING. Chocolate + Pecans + White Chocolate is absolute perfection!! You have to try it for yourself!


In order to make this recipe, you’re going to need some pecan pieces. Thankfully, I know where you can get the best ones around ;)

Yield: 15 large cookies

Chocolate White Chocolate Chip Cookies

prep time: 15 minscook time: 9 minstotal time: 24 mins

If you're a chocolate lover, this will be your new favorite cookie!! Simply follow my secrets for these perfect cookies!


120g (1c) Bread Flour
180g (1.5c) Cake Flour
2T Cornstarch
1/2tsp Salt
60g (2/3c) Baking Cocoa
1tsp Baking Soda
1/2tsp Baking Powder
1c (2 Sticks) Butter, room temperature
180g (3/4c) White Sugar
210g (3/4c) Light Brown Sugar (packed)
1tsp Vanilla Extract
1 Whole Egg
2 Egg Yolks
1c Pecan Pieces
1c White Chocolate Chips 


Whisk together bread flour, cake flour, cornstarch, salt, baking cocoa, baking soda and baking powder in a large bowl and set aside. 

In the bowl of a stand mixer, combine butter, white sugar and brown sugar and mix until light and fluffy. Add egg, egg yolks, and vanilla and mix again. With the mixer on slow, slowly add the dry ingredients to the wet ingredients and mix until incorporated. Cookie dough will be thick. Add pecan pieces and white chocolate chips and mix by hand. 

Using a large ice cream scoop with a trigger, scoop up the cookie dough and scrape it against the side of the bowl as you come up to get a full level scoop. Use the trigger to place the cookie dough on a parchment-lined baking sheet with the flat side down. Do not flatten the top!! Repeat with the remaining cookie dough. Leave a couple inches between dough balls.

Bake at 400 degrees for 8-10 minutes (mine are perfect at about 8 minutes but it varies by oven).  Allow the cookies to cool for at least 10 minutes before placing them on a wire rack to cool completely. These cookies continue to bake as they cool and are best served at room temperature - be patient!!
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