Our dark chocolate craisin pecan cookies are so full of flavor, you may never make any other kind again! Soft, chewy dark chocolate cookies are loaded with craisins, white chocolate chips, and pecans to create a rich, sweet cookie overflowing with flavor and texture.
Cookies are always on our dessert and holiday menu, especially cookies that absolutely explode with flavor. Chocolate chip may be the classic, but there’s so much more you can do with them! We especially love making dark chocolate cookies like these chocolate white chocolate chip cookies or brownie crinkle cookies.
Dark chocolate cookies are so impressive because their rich, deep chocolate flavor pairs so well with any kind of mix-in. We’re proving that with our dark chocolate craisin pecan cookies. They’re full of craisins, white chocolate chips, and pecans. It’s a flavor combination that’s rich, complex, and irresistible.
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Why You’ll Love This Recipe
- Basic Ingredients: This recipe uses just a few basic baking ingredients found in most kitchens and at any grocery store.
- Easy: Just mix the dough, fold in the mix-ins, and bake!
- Deep Chocolate Flavor: The Special Dark cocoa powder gives the cookie dough an intense, chocolaty flavor.
- Tons of Flavor and Texture: The combination of dark chocolate cookie dough, white chocolate chips, craisins, and pecans gives these cookies so much flavor and texture in every bite.
- Great for Meal Prep: These are freezer-friendly cookies, so you can multiply the recipe by as much as you’d like and save them for later.
Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Double Chocolate Cookies: Use milk, dark, or semi-sweet chocolate chips in place of white chocolate chips for a double shot of rich chocolate flavor.
- Nuts: We used pecans, but the dark chocolate flavor of these cookies works well with walnuts, macadamia nuts, almonds, or even pistachios.
- Fruits: Replace craisins with your favorite dried fruits like raisins, cherries, pineapple, or almost anything else. After all, chocolate goes with everything!
- More Intense Flavor: Add a bit of instant coffee granules to the cookie dough for a more intense chocolate flavor.
- Gluten-Free: Use a 1:1 gluten-free flour to make a gluten-free version. No special conversions are required.
- Dairy-Free: You can use dairy-free butter and white chocolate chips for a dairy-free version.
How to Make Dark Chocolate Craisin Pecan Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Gradually mix the dry ingredients into the wet until combined. Fold in the mix-ins.
Step 4: Using a 2-inch cookie scoop, place the dough onto two baking sheets lined with parchment paper.
Step 5: Bake at 375 degrees for 8-9 minutes. Let the cookies sit on the cookie sheet for a couple of minutes.
Step 6: Transfer the cookies to a wire rack to cool completely and enjoy!
Tips
- Be sure your butter is fully softened and your eggs are at room temperature for the best results.
- Mix the cookie dough until combined and no further. Overmixing will make the cookies tough.
- Your cookies will be a bit underdone when you remove them from the oven. That’s OKAY. The carryover cooking time from the heat of the cookie sheets will finish them to perfection.
Dark Chocolate Craisin Pecan Cookies FAQ
Special Dark cocoa is the trademarked name for Dutched cocoa. You can use any Dutched cocoa in any recipe that specifies Special Dark cocoa.
For a similar sweetness, use dried cherries. You could also use pomegranate seeds or dried apricots.
Adding corn syrup makes cookies softer and chewier. In addition, removing the cookies from the oven while slightly underdone and letting the carryover cooking time finish them works well to create soft cookies.
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Dark Chocolate Craisin Pecan Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup packed light brown sugar
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 12 ounce white chocolate chips
- ½ cup chopped craisins
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Stir in white chocolate chips, craisin and pecan.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 9-11 minutes.
- Remove from the oven and let sit on the cookie sheet for a few minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store for up to a week at room temperature in an airtight container.
- Be sure your butter is fully softened and your eggs are at room temperature for the best results.
- Mix the cookie dough until combined and no further. Overmixing will make the cookies tough.
- Your cookies will be a bit underdone when you remove them from the oven. That’s OKAY. The carryover cooking time from the heat of the cookie sheets will finish them to perfection
