Dark Chocolate Craisin Pecan Cookies
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.
Servings: 24 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
Storage
- 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