Chocolate & Pecan Brownie Cookies

I have loved (and hated) all of the chocolate goodies that have been at my house recently, but these might just be my favorite and a recipe I can see myself going back to the most often.  These would make a terrific Valentine’s treat, but really a wonderful cookie for anytime.

A new friend of mine made these as treats for after a morning TV segment that I was lucky to be a part of, and after practically inhaling my cookie I immediately asked her for the recipe.  Sometimes I forget how good a chocolate cookie can be and often opt for chocolate chip or oatmeal raisin when I’m going to make cookies.  But these cookies might become my new go-to. They are thick and brownie like in texture in the center, yet slightly crunchy on the top and edges.  The nuts add terrific flavor and using a mix of chocolate chips makes for a truly amazing cookie.


I made a batch and boxed up a few for Carson’s teachers at school for Valentine’s Day.  When I went to pick him up his teacher said they were amazing and evil.  “Evil” is one of the best compliments when it comes to baked goods, at least in my opinion.


The batter for these cookies is more involved than some, but is still not intense by any means.  After I scooped the first batch the batter began to really thicken up, which makes for a bit of a difficult and messy time getting it scooped out.  It was hard on my cookie scoop to the point that I worried it might break.  Thankfully it didn’t.  But even if it had it would’ve been a small price to pay!


Chocolate and Pecan Brownie Cookies

From Natalie

Makes about 30 cookies


  • 1/2 cup (1 stick) butter
  • 4 ounces of chocolate (70% cacoa or unsweetened squares) chopped
  • 3 cups chocolate chips (semi sweet or a combination of semi sweet, dark and milk chocolate) divided
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups chopped pecans, toasted


  1. Preheat oven to 350°F.  Line two baking sheets with parchment and set aside.
  2. Melt butter, chopped chocolate and 1 1/2 cups chocolate chips in a heavy saucepan set over low heat.  Stir until everything has melted together, then let cool to room temperature.
  3. In a small bowl whisk together four, powder and salt.  Set aside.
  4. In a large bowl beat eggs, sugar and vanilla until well combined.  Add in dry ingredients until just combined, then beat in melted chocolate until well combined.
  5. Mix in the rest of the chocolate chips and the pecans.
  6. Drop by large spoonfuls (about 2 tablespoons) onto prepared baking sheets, 9 cookies per sheet.
  7. Bake for 10 minutes, until tops are set and cracking.  Cool for a minute or two before removing to a wire rack to cool completely.

Holiday Baking: Chewy Ginger Cookies

I’ve always called these gingersnaps, but they cannot accurately have that name since there is very little “snap” to them in texture.  If you’re looking for a crispy gingersnap, this is not the cookie for you.  These cookies are incredibly delicious and something that always makes me think of this time of year.  After I got them in the oven my house finally smelled like it should a week before Christmas. I can’t really say anything else about them.  They are just so very good.

Since this makes a lot of sturdy dough, make sure to use a stand mixer.  Or make half the recipe so that a hand mixer won’t give up on you.  Or, if you’re looking for an arm workout, mix them up with a big wooden spoon.  Enjoy, and Merry Christmas!

Chewy Ginger Cookies


  • 1 1/2 cups shortening
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt


  1. Beat shortening and sugar until light and fluffy, beat in molasses, and then eggs. Mix until combined.
  2. Whisk together flour, soda, cloves, ginger, cinnamon and salt in a large bowl.
  3. Add flour mixture to wet ingredients in 2-3 additions, beat until well combined.
  4. Roll into golf ball sized balls, roll in sugar, and place on a baking sheet with about 2 inches in between.
  5. Bake at 350°F for 10-12 minutes.
I made these cookies for a cookie exchange I hosted a couple years ago and just realized that I’ve already posted this recipe, so I’ve officially re-blogged on my own blog.  Oh, well.  I think these are worthy of that honor/mistake.