Our latest Sutter Home Kitchen dessert recipe is irresistibly sweet and just a little bit nutty — and we wouldn’t have it any other way.
If you can’t resist ooey-gooey goodness filled with big chocolatey chunks and the satisfying crunch of buttery pecans, then this lovable cookie recipe will surely win you over — nuts and all. It starts with simple swirls of brown sugar and cocoa powder before delightful morsels of dark chocolate are tossed in, culminating with a quick rollover in finely chopped pecans. Yes, yummy would be an understatement.
Whip up a batch on the weekend and share these homemade, wholesome treats with your closest friends and family. If you really want to indulge them, serve with Sutter Home Moscato, a beautifully balanced varietal that mirrors this dessert’s sweetness. While we can’t guarantee there will be any leftovers, we bet everyone will leave smiling and satisfied (and with a few chocolatey fingers).
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 6 oz. dark chocolate chunks
- 1.5 cups chopped pecans
Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar. Mix in eggs one at a time. Combine flour, cocoa powder, baking soda, and salt, then stir into the wet mix. Add in dark chocolate chunks and stir to combine. Use a small ice-cream scoop to measure out balls of dough. Roll balls in chopped pecans, then place on baking sheet. Bake for 12-15 minutes.