let’s talk about chocolate pecan chunk brookies! What the heck is a brookie you ask? Because, you know, a cookie alone isn’t good enough!
Don’t hate me, but this recipe is a kind of a mess and is more involved than my usual recipes, BUT let me assure that it IS totally worth it. It requires several bowls, a saucepan, and at least 2 cookie sheets. The dough is sticky and messy and somehow gets absolutely everywhere (WARNING!), but I swear, they’re delicious and you’ll love them anyway!
You know that light, shiny, flaky crust that brownies get on top of them after you bake them? Well these cookies have that! They have the deep chocolate flavor of a brownie, but the convenience of a cookie! And then, the added bonus of gobs of chocolate chips and the crunch of pecans…oh, my, goodness! They’re a must for those times you ‘need’ a good chocolate filled cookie!
Chocolate Pecan Brookies
PrintIngredients
- 1/2 cup butter
- 6 ounces semi-sweet chocolate chips
- 2 eggs
- 3/4 cup granulated sugar of choice
- 2 tsp vanilla
- 1/2 cup white whole wheat flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 cups chopped pecans
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 325 degrees.
- In a medium saucepan melt butter and 6 ounces of chocolate chips over medium heat until smooth. Let cool.
- In a small bowl, whisk eggs and sugar until light yellow and well incorporated.
- Stir in vanilla and mix well.
- In a medium bowl, whisk whole wheat flour, cocoa powder, baking powder, and sea salt.
- Add cooled chocolate mixture to the eggs and stir.
- Slowly add flour mixture to wet ingredients and mix until blended.
- Fold in pecans and chocolate chips.
- Drop by the teaspoon onto lined baking sheets (dough will be sticky and messy).
- Bake for 12 minutes, rotating halfway through.
- Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
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