Double Dark Chocolate Pecan Drop Cookies (Rich, Fudgy & Irresistible!)

There’s just something about the combination of chocolate and pecans that feels extra cozy and indulgent, don’t you think? These Double Dark Chocolate Pecan Drop Cookies are my little love letter to chocolate lovers everywhere. They’re rich, fudgy, and packed with melty dark chocolate chips, plus the toasty crunch of pecans that makes every bite completely irresistible. Honestly, it’s hard to stop at just one!

I love making these cookies when I want something a little more special than your standard chocolate chip cookie. The dark cocoa powder gives them a deep, intense chocolate flavor, while the pecans add that nutty balance that keeps them from being overly sweet. They bake up soft in the middle with slightly crisp edges, the perfect texture for dunking into a cold glass of milk or pairing with your favorite cup of coffee.

What I also adore about this recipe is how simple it is. No fancy steps, no chilling the dough for hours, just scoop, bake, and enjoy. They’re the kind of cookie that makes the whole kitchen smell heavenly and disappears from the cooling rack almost immediately. Whether you’re baking for a holiday cookie swap, a family treat, or just because you’re craving something chocolatey, these Double Dark Chocolate Pecan Drop Cookies always hit the spot.

Items Needed

• Stand Mixer with Beater Attachment
• 2 Tablespoon Cookie Scoop (0.8 oz)

Ingredients

• 2 Cups All Purpose Flour – the base that gives these cookies their perfect structure.

• 1 Cup Crisco – keeps the cookies soft, tender, and melt-in-your-mouth.

• 1 Cup Brown Sugar – adds sweetness with a touch of rich molasses flavor.

• ½ Cup Dark Cocoa Powder – deepens the chocolate flavor for that extra fudgy kick.

• ½ Cup Chopped Pecans – brings in a nutty crunch that balances all the chocolatey goodness.

• ¼ Cup White Granulated Sugar – lightens up the sweetness and helps with that crisp edge.

• 12 Ounces Dark Chocolate Chips – melty pockets of pure chocolate heaven in every bite.

• 2 Large Eggs – bind everything together while adding richness.

• ½ Tablespoon Vanilla Extract – enhances the flavor and rounds out the chocolate beautifully.

• 1 Teaspoon Baking Soda – gives the cookies a little lift so they bake up just right.

• ½ Teaspoon Salt – balances the sweetness and makes the chocolate shine.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Set your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.

2. In a stand mixer fitted with a beater attachment, combine the brown sugar, granulated white sugar, and Crisco. Beat until light and fluffy, about 2 minutes.

3. Add the vanilla extract and eggs, then mix until everything is well combined.

4. In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.

5. Gradually add the flour mixture to the mixer in half-cup increments, mixing slowly until fully incorporated.

6. Stir in the dark chocolate chips and pecans, mixing just until they’re evenly spread throughout the dough.

7. Use a 1.2 tablespoon cookie scoop to drop dough onto the prepared baking sheet, spacing each about an inch apart.

8. Bake for 8 to 10 minutes (times may vary by oven) until the cookies look nearly done.

9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Repeat with the remaining dough. Enjoy!

Tips & Tricks for the Perfect Double Dark Chocolate Pecan Drop Cookies

• I always make sure my butter-flavored Crisco is at room temperature. It creams much better with the sugars and gives the cookies that soft, chewy texture I love.

• Don’t skip the dark cocoa powder. It’s what gives these cookies their deep, fudgy flavor. Regular cocoa works in a pinch, but dark cocoa really takes them over the top.

• Use a cookie scoop if you can. It keeps all the cookies the same size so they bake evenly, and it makes scooping so much easier.

• I like to pull the cookies out of the oven when they still look just a little underdone in the center. They’ll finish setting up as they cool and stay extra fudgy inside.

• Let the cookies rest on the baking sheet for a few minutes before moving them to a cooling rack. This helps them hold their shape and keeps the bottoms from breaking.

• For extra chocolatey goodness, save a few chocolate chips and press them into the tops of the cookies right after baking. They’ll look bakery-style and taste amazing.

• Toasting the pecans before adding them gives a richer, nuttier flavor that makes these cookies feel even more special.

Serving

• These cookies are at their absolute best when they’re still slightly warm and the chocolate is gooey.

• I love serving them with a cold glass of milk or a cozy mug of coffee for the perfect treat.

• Stack them up on a pretty plate for a simple but impressive dessert spread at parties.

• They also make a wonderful homemade gift. Just pop a few into a cute bag or box and you’ve got a thoughtful chocolate lover’s surprise.

• For an extra indulgence, try sandwiching a scoop of vanilla ice cream between two cookies for a quick ice cream sandwich.

Storing

• Keep the cookies in an airtight container at room temperature, and they’ll stay fresh for about 4 to 5 days.

• If you want them to last longer, store them in the fridge. Just let them come back to room temp or give them a quick warm-up in the microwave before eating.

• These cookies freeze really well too. Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months.

• When freezing, I like to separate layers of cookies with parchment paper so they don’t stick together.

• To enjoy frozen cookies, let them thaw on the counter for about 20 minutes, or pop one in the microwave for 10 to 15 seconds for that just-baked taste.