Coffee Pecan Chocolate Chip Cookies

These Coffee Pecan Chocolate Chip Cookies are loaded with dark chocolate chunks and infused with coffee. This combination is so flavour-packed! They are thick and chewy with rich buttery undertones and oozing with dark chocolate. If you are a coffee-lover, then you will absolutely love them!

WHY YOU WILL LOVE THIS RECIPE

• Thick and chewy texture - these cookies come out thick and chewy with crisp caramelized edges. No flat cookies here!

• Dark chocolate chunk - bit puddles of melty dark chocolate comes from using a chopped chocolate bar, not chips.

• Toasted pecans - toasted or roasting the pecans adds a whole other dimension of flavour that makes these cookies so rich!

• Coffee cookies - the cookie dough is infused with coffee grounds, and the combination of coffee, chocolate and pecans is so fragrant and delicious!

STEP BY STEP INSTRUCTIONS

• STEP 1). Beat together butter and sugar. You can use an electric stand mixer, a hand mixer or do this by hand with a spatula. You want to beat until slightly pale and a bit fluffy, but not overly creamed. It will still look like a thick paste or damp sand and this will leave us with chewy cookies. Over-mixing at this point would make more crisp cookies.

• STEP 2). Beat in egg. Add the egg, honey, coffee and vanilla and beat until well incorporated and smooth.

• STEP 3). Combine dry ingredients. Blend flour, baking soda and salt in a separate bowl and whisk it to blend evenly. Then, add it to the butter mixture and mix it in until evenly combined.

• STEP 4). Fold in chocolate chunks and pecans. I only ever use dark chocolate chunks. Dark chocolate with a higher cocoa content will melt better to give these luxurious pools of chocolate. Chips will hold their shape and won't melt into the cookie.

• STEP 5). Refrigerate the cookie dough. This is crucial to developing the chewy texture and rich caramelized flavour and golden colour.

• STEP 6). Bake until golden on the edges and still soft in the middle. Do not over-bake as they will continue cooking on the hot baking tray.

EXPERT BAKING TIPS

• Don't skip the salt in this recipe. Salt is so important to enhance the richness of chocolate chip cookies. You can use salted butter and then reduce the added salt by half.

• If you don't have honey, you can also use corn syrup. It is the secret to keeping these cookies moist and chewy.

• Do not over-bake. These cookies are ready when the edges are golden brown and the tops are lightly golden. They will still feel soft in the middle, and will continue to set as they cool on the cookie tray.

RECIPE FAQ

DO I NEED TO CHILL COOKIE DOUGH?

Chilling this cookie dough is so important for the best results. Of course you can bake them right away, but they will not be as golden, as thick or as chewy and flavourful as they could be if you chill the dough. Ideally you would chill the dough for a minimum of 2 hours. 4 hours is better and overnight (8+ hours) will lend the richest flavour.

WHAT TYPE OF CHOCOLATE IS BEST FOR CHOCOLATE CHIP COOKIES?

For the best results, use dark chocolate with over 55% cocoa solids, and use a high quality block of chocolate that you chop into chunks. When you chop chocolate from a block you make a variety of different shapes and shards that will get in all the crevices of the cookie dough. So, use your favourite dark chocolate - the kind that you snack on.

CAN I USE CHOCOLATE CHIPS INSTEAD OF CHUNKS?

Using block chocolate instead of chips will also give you better texture in the cookies. Block chocolate has a higher cocoa butter content so it will melt more evenly and readily to create pools of chocolate that will melt into the crevices. It also helps the dough spread. You can also use dark chocolate feves, callets or discs which are often made from couverture chocolate (high cocoa butter chocolate).

If you love chocolate chip cookies, check out these recipes!

Coffee Pecan Chocolate Chip Cookies

Christina Marsigliese

Super chewy and rich chocolate chunk cookies infused with coffee and with toasted pecans!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Servings 18 cookies

Ingredients

  

• 1 ⅔ cups 235g all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ⅔ cup 150g unsalted butter, at room temperature
• ¾ cup 165g packed dark brown sugar
• ½ cup 100g granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon honey
• 1 large egg at room temperature
• 1 tablespoon coffee grounds
• 1 cup 120g roasted pecans, coarsely chopped
• 7 oz 200g dark chocolate chunks (60-70% cocoa)

Instructions

 

• In a medium bowl, whisk together flour, baking soda and salt and set aside.
• In a large bowl, cream butter with both sugars and vanilla extract by hand using a wide rubber spatula until smooth and slightly fluffed. You can also use a stand mixer with the paddle attachment and beat on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than an aerated mixture. This should only take a minute. Stir in honey. Add the egg and coffee grounds and mix until well incorporated.
• Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Before all of the flour is combined, add chocolate chunks and pecans and continue folding them in so they are evenly distributed. You should end up with a soft, moderately moist dough. Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for at least 2 hours.
• When ready to bake, preheat your oven to 350°F and line two baking trays with parchment paper.
• Roll approximately 2 tablespoons of dough into smooth balls and place them onto your prepared baking sheets spacing them 2 inches apart. You can also use a 1½-oz trigger or quick-release ice cream scoop to portion mounds of dough. Flatten dough portions slightly with the palm of your hand and bake for 9-11 minutes, until golden around the edges.
• Transfer baking sheets to a wire rack and let cookies cool on the trays for 2 minutes before carefully transferring individually to a wire rack to finish cooling.