Pecan and Dark Chocolate Cookies

By Claudia Brick- The Brick Kitchen

Pecan and Dark Chocolate Cookies
Indulge your taste buds while nourishing your body with these delightful Pecan and Dark Chocolate Cookies.

This recipe combines the goodness of pecans, a nutritional powerhouse, with the rich and intense flavour of dark chocolate.

Pecans provide a host of health benefits, boasting high levels of polyphenols, omega-3 fatty acids, magnesium, thiamin, vitamin E, and manganese. These antioxidants and nutrients promote heart and brain health, combat fatigue, and offer protection against oxidative stress. With each bite, you’ll experience a delectable balance of crunchy pecans and luscious dark chocolate, making these cookies a guilt-free treat for both your taste buds and your well-being.



¾ cup Aussie pecans 

120g unsalted butter 

120g brown sugar

40g caster sugar

1 egg, at room temperature

1 teaspoon vanilla bean paste or vanilla essence

180g plain flour

½ teaspoon baking powder

¼ tsp baking soda

½ teaspoon salt

¼ tsp cardamom and mixed spice (optional)

125g dark chocolate, roughly chopped



  1. Preheat the oven to 180°C. Roast the pecans in an oven tray for about 5 minutes until fragrant and just browned. Set aside to cool.
  2. Melt the butter over low heat, then transfer into a large bowl.
  3. Add the brown sugar and vanilla paste and whisk to combine.
  4. Add the egg and whisk for 1-2 minutes until a little bit lighter in colour and really smooth and glossy.
  5. In a separate bowl, whisk together the flour, baking powder and soda and salt (and optional spices). Add to the egg mixture and fold in to just combine. Add the pecans and chocolate chunks and fold to combine.
  6. Cover the bowl and refrigerate for about 30 minutes -1hr before baking – it allows the dough to stiffen so the cookies spread less. You can leave them in the fridge for up to 3-4 days, but I would recommend letting the dough warm up from fridge temperature before baking if completely cold, as they won’t spread much at all otherwise.
  7. Preheat the oven to 180°C.
  8. Scoop even balls of dough onto lined baking trays, leaving at least 4cm between cookies. Bake for 8 minutes, then open the oven door and quickly lift and tap/bang the baking tray down a few times (I put a folded tea towel on the bench and tap the tray onto this) – this helps the cookies spread.
  9. Bake for a further 2-3 minutes or until done to your liking. Bang the tray again if desired to spread the cookies further. Leave on the trays to cool. Sprinkle with flaky sea salt. Store in an airtight container.


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