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Chocolate Pecan Cookies | Patisserie Makes Perfect

Chocolate Pecan Cookies

Dominique Ansel
Prep Time 1 d
Cook Time 8 mins
Total Time 1 d 8 mins
Course Cookies
Servings 18


  • 455 g Guittard Extra Dark Chocolate Chips (63% Cocoa)
  • 45 g Unsalted Butter
  • 250 g Granulated Sugar
  • 42 g Cornflour
  • 3/4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3 Large Eggs (approx 150g)
  • 55 g Pecans, coarsely chopped


  • The day before you want to bake/eat the cookies, melt 340g of the chocolate chips in a bowl over a saucepan half full of water and bring it to a simmer. Stir slowly with a spatula to ensure the chocolate chips are completely melted and smooth before turning off the heat.
  • Melt the butter in the microwave (about 30 seconds on high).
  • Mix it into the melted chocolate, keep the mixture warm over the hot water, it will be quite thick once you have mixed in the butter.
  • In another large bowl, mix the granulated sugar, cornflour, baking powder, and salt.
  • Add the eggs and whisk until fully incorporated and the mixture resembles a thick batter and no dry ingredients remain.
  • Slowly whisk in the melted chocolate–butter mixture. (If it has cooled and begun to solidify, gently reheat it before incorporating.)
  • Gently fold in the remaining chocolate chips and the pecans with a spatula.
  • Transfer the dough to a baking dish and cover it tightly with cling-film that touches the surface of the dough.
  • Place in the fridge to set overnight.
  • The next day preheat the oven to 175°C Fan/190C and set a rack in the middle of the oven.
  • Line two baking sheets with baking paper.
  • Using your hands, break the dough into pieces that weigh 50g, roll the dough into a ball and place it on the baking sheet, repeat with the remaining dough. Place them at least 2 inches apart from one another.
  • Press gently on the top of each ball with the palm of your hand to make a thick disk. This dough doesn’t spread much, so the cookie should be relatively close to the size of cookie you’d like.
  • Bake for 4 minutes on the middle rack, rotating the baking sheet 180 degrees halfway through and bake for a further 4 minutes.
  • When the cookies are just beginning to crack on top and the dough is set on the edge and has a soft spot in the centre (about the size of a 50p), remove from the oven.
  • Place the other tray of cookies in the oven and cook for the same cooking times as above.
  • Let the cookies cool on the baking sheet for 5 to 7 minutes, to further set. Remove the cookies from the baking sheet and place on a wire rack to cool.