Candied Pecan Dark Chocolate Chunk Cookies

I am about to expose a little about myself, but it’s the truth. Cookies are my go-to for many reasons, but I’ll narrow it down to three:

  1. Versatility
  2. One bowl preparation
  3. High volume with minimal cooling time, which means I get to eat them sooner.

It might sound overly voracious, but I don’t care! Cookies are a true gift, and I give gift cookies often.

I was feeling fancy when I made these, so I added the flaky salt. The humble cookie is so underestimated.  A cookie can be cakey, chewy, or crunchy. It can be a simple, frosted sugar cookie, or whatever else you can think of.

Can you imagine a world without cookies?! Would you even want to? Not this self-proclaimed cookie connoisseur.

  • 1 ¼ c sugar
  • 2 tbsp molasses*
  • 2 eggs
  • 2 sticks butter, softened
  • 3 ¼ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp cornstarch, optional
  • 1 tsp salt
  • 8 oz 60% Dark chocolate, roughly chopped
  • Candied pecans, chopped
  • Flaky Salt

*If you don’t have molasses, don’t sweat it. You can just substitute the granulated sugar for brown sugar instead.

Preheat oven to 375. Line cookie sheet with parchment paper

In a large bowl, mix together butter, sugar and molasses and until fluffy. Add in eggs.

In a separate, medium bowl combine flour, baking powder, baking soda, cornstarch and salt.

Add dry ingredients into the wet ingredients. Mix until combined.

Fold in candied pecans and chocolate chunks.

Use about 2 tbsp. of dough for each cookie. Drop them on baking sheet. Don’t overcrowd the pan.

Bake for 9 minutes or until golden brown.

Remove from oven and sprinkle with flaky salt. Allow to cool completely.

Grab 3 or so and go on your merry way!

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