Crisp Cocoa-Pecan Cookies

Deliciously crisp chocolate cookies studded with pecans and drizzled with bittersweet chocolate. These thin, crispy cookies feature a rich cocoa flavor enhanced with brown sugar and vanilla.

24 servings

5 hr 3 min

Published October 4, 2025

Ingredients

•1⅓ cups all purpose flour
•3 tablespoons natural unsweetened cocoa powder
•½ teaspoon baking soda
•10 tablespoons unsalted butter
•⅓ cup golden brown sugar
•⅓ cup sugar
•2⅔ tablespoons light corn syrup
•2 tablespoons whole milk
•1 teaspoon vanilla extract
•1 cup chopped pecans
•½ cup bittersweet chocolate chips

Cooking Instructions

1.
Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
240 min
2.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
15 min
3.
Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
18 min
4.
Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
30 min

Ingredients

•1⅓ cups all purpose flour

•3 tablespoons natural unsweetened cocoa powder

•½ teaspoon baking soda

•10 tablespoons unsalted butter

•⅓ cup golden brown sugar

•⅓ cup sugar

•2⅔ tablespoons light corn syrup

•2 tablespoons whole milk

•1 teaspoon vanilla extract

•1 cup chopped pecans

•½ cup bittersweet chocolate chips

Cooking Instructions

Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

240 min

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.

15 min

Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.

18 min

Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.

30 min