Classic Black and White Chocolate Chunk Pecan Cookies
Rich, chewy cookies loaded with contrasting chunks of dark semisweet and creamy white chocolate, plus crunchy toasted pecans. The combination of brown and granulated sugars creates the perfect soft-yet-structured texture, while butter and shortening provide optimal flavor and chewiness. These bakery-style cookies make an impressive treat for gatherings, bake sales, or afternoon coffee breaks. The visual appeal of dark and white chocolate pieces scattered throughout makes each cookie uniquely beautiful.
Ingredients
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup butter or margarine, softenedall shortening1:1dairy-freedairy-freeFull guide →
- ½ cup shortening
- 1 ½ teaspoons vanilla
- 1 egg
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 oz semisweet baking chocolate, chopped
- 4 oz white chocolate baking bars, choppedmilk chocolate chips1:1adds dairyFull guide →
- 1 cup pecans, choppedwalnuts or almonds1:1tree-nutsFull guide →
Instructions
- 1
Heat oven to 375°F
- 2
Beat brown sugar, granulated sugar, butter and shortening with electric mixer on medium speed until light and fluffy
- 3
Beat in vanilla and egg until well blended
- 4
Beat in flour, baking soda and salt on low speed until well blended
- 5
Stir in semisweet chocolate, white chocolate and pecans
- 6
Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheets
- 7
Bake 9 to 12 minutes or until light golden brown
- 8
Cool 1 minute then remove from cookie sheets to cooling racks
Tips
Use room temperature ingredients for better mixing and more even texture throughout the cookies.
Don't overbake - cookies continue cooking on hot pan after removal, so slight underbaking ensures chewy centers.
Space dough drops well apart as these cookies spread during baking and can merge together if too close.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped and frozen for up to 3 months
Best served at room temperature within 2-3 days of baking for optimal texture
Common Mistakes
Cream butter mixture thoroughly to avoid dense cookies
Don't overmix after adding flour to prevent tough texture
Use ungreased pans to prevent spreading and burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use all butter instead of shortening?
Yes, but cookies will spread more and have different texture. Shortening creates chewier cookies while all butter makes them more crispy and buttery flavored.
How long do these cookies keep fresh?
Store in airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months for longer storage.
Can I freeze the cookie dough?
Yes, shape dough into balls and freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.