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Baked chunky chocolate with cherry and pecan cookies on a wooden plank.
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5 from 1 vote

Chunky Chocolate with Cherry and Pecan Cookies

Treat yourself to a mix of rich chocolate chunks, tart cherries, and pecans in my yummy homemade chunky chocolate cherry pecan cookies.
Prep Time15 minutes
Total Bake Time22 minutes
Chill30 minutes
Total Time1 hour 7 minutes
Course: Cookies, Nuts
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 173kcal

Ingredients

  • 1 cup (227 g) Butter unsalted room temperature
  • ¾ cup (165 g) Dark brown sugar
  • ¼ cup (50 g) Sugar white
  • 1 (1) Egg
  • 2 teaspoon (2 teaspoon) Vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon (1 teaspoon) Baking powder
  • 2 teaspoon (2 teaspoon) Corn starch
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • ¾ cup (103.5 g) Dried Regular Cherries
  • 4 ounces (135 g) Semi-sweet chocolate baking bar
  • ½ cup (49.5 g) Pecans chopped

Instructions

  • Weigh or measure the dark brown and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, and cornstarch, and run a whisk through to blend.
  • With a stand or handheld mixer, I cream the butter for a minute before adding the sugars. Start on low speed, then increase until you reach a medium speed. Continue at medium speed for 2 to 3 minutes. Stop and scrape down the sides, and add the vanilla extract. Crack the egg into a small bowl to ensure no eggshells, then add the egg to the mixing bowl. Blend on medium speed until the egg is incorporated.
  • Turn the mixer to a low speed and slowly add the flour mixture. After adding the flour, I stopped the mixer and scraped down the sides and across the bottom. Turn the mixer on for another 5 seconds to incorporate the last flour mixture into the cookie dough. Stop and add the chunky chocolate pieces, dried cherries, and pecans, and turn the mixer on for a few seconds. The batter is thick, so you may have to mix a little by hand.
  • Preheat over to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. To create uniform-size cookies, I use a medium cookie scooper. I got 12 cookie mounds to a pan. You can always make these a drop cookie using a spoonful of cookie dough. I stick the whole cookie sheet pan with the unbaked cookies on it into the refrigerator for 10 to 15 minutes before popping them into the oven.
  • Bake for 10 to 12 minutes, but start checking after 10 minutes. You do not want to see dark brown around the bottom edges of the cookie. They should be light to medium brown on the bottom, mainly due to the dark brown sugar. After pulling the cookies out of the oven, I leave them on the sheet pan for a minute before moving them to a cooling rack. They firm up as they cool.

Nutrition

Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 123mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg