Whole Wheat Chocolate Pecan Cookies

Okay, don’t freak out. I don’t all of the sudden like chocolate. Sorry about that tease! I just wanted to make a good chocolate chip cookie for my husband and all of his coworkers.

After seeing these amazing cookies on Alison’s website, This Homemade Life, I knew it was inevitable. I had to make her grandma’s cookie recipe!

They are chewy, melt-in-your-mouth, wonderful cookies. Even me, the one who doesn’t like chocolate right now, liked them!

My husband didn’t much like the addition of pecans, but it gives such a nice crunch and added protein that I couldn’t help but not add them. But, by all means, if you and the crowd you bake for don’t enjoy nuts, they will be perfect without the nuts as well. :-D

Oh, and I hope you have a lot of mouths to feed because this recipe makes about 5 dozen cookies. Phew!

Whole Wheat Chocolate Pecan Cookies

slightly adapted from This Homemade Life

Ingredients

  • 3 cups whole wheat pastry flour
  • 1 3/4 teaspoons baking soda
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 1 1/2 cups pecan pieces
  • 3 cups semi-sweet chocolate chips

How-To

  1. Preheat the oven to 375°F.
  2. In a bowl, combine the flour and baking soda. Set aside.
  3. In a large bowl (or the bowl of your stand mixer), beat the butter and sugars together until mixed.
  4. Add in the vanilla extract and eggs and beat until creamy.
  5. Beat in the dry ingredients.
  6. Fold in the pecans and chocolate chips.
  7. Scoop by the tablespoon onto ungreased non-stick baking sheets, 2 inches apart.
  8. Bake for 8 minutes, or until light brown and slightly browned around the edges.
  9. Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack.

Servings:about 61 cookies


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17 comments

  1. I love nuts in cookies, usually I do walnuts so pecans sound awesome :D These cookies look perfect for being whole wheat – mine quite often turn out too thin. I’m going to save this to try for when I have a group to bake for :)

  2. THIS is my kinda cookie. Totally justifiable to add to the ‘healthy’ category because of the whole wheat and pecans, NICE! Is your husband’s office hiring? I want to be one of his coworkers to try all of your treats you send to work with him!

  3. These are fantastic! I used half whole wheat flour (didn’t have pastry on hand) and half “white” whole wheat, I also cut down the brown sugar to 1 cup and the white sugar to 3/4 cup since I like the cookie part to be less sweet (it was still very, very good). Also, I only had 2 1/4 cup chocolate chips, 3/4 cup pecans and 3/4 cup almond silvers. Anyway, they are awesome, thanks for the recipe!

    1. I reduced the sugars by the same amount and also found it sweet enough! I don’t know if I beat the butter mixture for too long, but mine came out with puffy, smooth tops, a crispy exterior and weren’t that chewy. I enjoyed them though! They tasted like a classic chocolate chip cookie…similar to a trusty Tollhouse recipe or something.

  4. I love the Oatmeal Cookie recipe that’s found on the Kroger Quick Oats box back, especially because of the addition of cinnamon. If you can’t find the recipe, let me know and I’ll send it to you.

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