Description
These Pecan Chocolate Fudge Chunk Cookies have a fudgy center and soft, chewy edges. Share one with those you love, or bake a batch for someone who needs a helping hand or a pick-me-up during the hard times.
Ingredients
Units
Scale
- 1/2 cup Butter, softened
- 1 cup Packed Brown Sugar, I used Imperial Sugar Light Brown Sugar
- 1/2 cup Granulated Sugar, I used Imperial Sugar Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 1 tsp Vanilla
- 8 ounces Semi-Sweet Chocolate, melted and cooled
- 1 2/3 cup Flour
- 1/3 cup Flaxseed Meal (Ground Flaxseed)
- 12 ounces Chocolate Chunks, or Chocolate Chips
- 2/3 cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees. In a stand mixer, outfitted with the paddle attachment, cream the butter. Add in the brown and white sugar, and beat to combine, until light and fluffy. Scrape bowl at least once during this process.
- Beat in the eggs, one at a time, and then add in the vanilla and salt. Slowly pour in the melted chocolate. Scrape bowl as needed to ensure it is mixed completely.
- With the mixer on low, add in the flour and flaxseed, stirring until just combined. Add in half of the chocolate chunks and all of the pecans. Set aside the rest of the chocolate chunks for later.
- Using a small cookie scoop, place the cookie dough onto a parchment lined baking sheet. Lightly press in the chocolate chunks to the top of the cookie dough balls.
- Bake for 10 minutes. The cookies will be soft and look underdone. Let them rest on the cookie sheet for 2-4 minutes prior to removing them and setting them aside to cool completely.