How to Make Perfect Chocolate Cookies

In these decadent cookies, pecans and chocolate are perfect partners. I use both cocoa powder and 72 percent dark chocolate to enhance the flavor. Every time I make cookie dough, I cut a large block of chocolate into large chunks or use large buttons. I think it’s always nice to have a generous amount of chocolate in a cookie if it’s advertised as such!

The texture of these cookies is more of a cross between a fondant brownie and a cookie, sitting on the softer side. This means they store very well and stay soft for a few days if stored in an airtight container.

If you rush the process and bake them right away, rather than letting the dough sit in the fridge for a few hours or overnight, your cookie outcome will be dramatically different. Letting it sit means the cookie stays in shape during baking rather than melting into a flat mess.

Dark chocolate and pecan cookies

Preparation time: 25 minutes, plus cooling time | Cooking time: 25 minutes


About 24 cookies


  • 150g unsalted butter
  • 140 g dark brown sugar
  • 2 medium eggs
  • ½ teaspoon of baking powder
  • 120g plain flour
  • Pinch of salt
  • 25g cocoa powder
  • 40g coarsely chopped pecans
  • 70 g dark chocolate (at least 70%), cut into large pieces or chocolate buttons

To finish

  • 24 pecan halves (30-40g)
  • Sea salt flakes


  1. Start by making brown butter by melting the butter in a saucepan over very low heat and slowly – for about 10-15 minutes – until it smells nutty and turns golden. Remove from the heat, pour into a heat-resistant container and leave in the refrigerator until firm.
  2. Using a large bowl and wooden spoon or a stand mixer with the paddle attachment, beat the chilled brown butter until smooth, then stir in the sugar until smooth. ‘it is completely combined – but try not to beat too much at this point as this causes too much to rise and drop during cooking.
  3. Add the eggs and mix well.
  4. Combine the baking powder, flour, salt and cocoa powder in a large bowl, then add it to the butter and sugar mixture, mixing well. Stir in chopped pecans and chocolate.
  5. Transfer the cookie dough to a container, cover and place in the refrigerator for four hours or until firm.
  6. To bake, preheat the oven to 180C / 160C hot air / gas 4.
  7. Take and roll the mixture into 25g balls and place them on one or more lined baking sheets, leaving enough space between the cookies as they will spread out a bit. Place a pecan half on each ball and press down gently.
  8. Bake for eight to nine minutes – the middle should be slightly shiny and gooey, and the edges firm.
  9. Remove from oven and sprinkle a little sea salt on each cookie before allowing to cool.

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