#chocolatelover

For the serious chocolate lovers. 🍫✨ These cookies are intensely fudgy, packed with melty chocolate chunks and toasted pecans, and have a crackly top. They're like a brownie and a cookie had a beautiful, nutty baby.

Metadata

Servings: About 18 cookies

Prep Time: 15 minutes

Chill Time: 30 minutes (highly recommended)

Cook Time: 10-12 minutes per batch

Difficulty: Easy 🍪

Estimated Calories: ~250 calories per cookie (estimate based on specific ingredients)

Ingredients

1 ½ cups (188g) all-purpose flour

½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)

1 tsp baking soda

½ tsp salt

½ cup (1 stick / 113g) unsalted butter, softened to room temperature

¾ cup (150g) granulated sugar

¾ cup (165g) packed light brown sugar

2 large eggs, at room temperature

2 tsp pure vanilla extract

1 ½ cups (255g) semi-sweet or dark chocolate chunks or chips

1 cup (110g) pecans, toasted and roughly chopped

Flaky sea salt for topping (optional, but recommended)

How to Prepare

Toast the Pecans (Do not skip!): Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 8-10 minutes, until fragrant. Let them cool, then roughly chop. Set aside.

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter & Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2-3 minutes).

Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Dry & Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in Add-Ins: Use a spatula to gently fold in the chocolate chunks and the toasted, chopped pecans until evenly distributed.

Chill: Cover the bowl and chill the dough for at least 30 minutes. This prevents overspreading and results in a thicker, fudgier cookie.

Prep for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop: Scoop the chilled dough into 2-tablespoon-sized balls. Place them about 3 inches apart on the prepared baking sheets.

Bake: Bake for 10-12 minutes. The cookies will have puffed up and the tops will be crackly. The centers should still look very soft.

The Salt Finish: Immediately upon removing the cookies from the oven, sprinkle each one with a tiny pinch of flaky sea salt. This enhances the chocolate flavor perfectly.

Jivara Chocolate Cake: Layers of chocolate sponge with Jivara chocolate ganache and mousse, complemented by French vanilla bean mousse. Served with crunchy chunks, berries and a fancy crumble, drizzled with chocolate sauce.

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“When we don’t have the words chocolate can speak volumes.”