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 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.