Dark Chocolate Pecan Cookies & A Review!
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 180 ml extra virgin olive oil
  • ¾ cup brown sugar
  • 1 large egg
  • 2 cups all purpose flour
  • ¾ tsp baking soda
  • ¾ tsp vanilla flavor
  • 1 cup salted pecans, chopped coarsely
  • 100 gm 56% dark chocolate, chopped coarsely
  1. Preheat your oven to 170 degrees. Spread parchment paper on a baking tray and set aside.
  2. Mix the oil and brown sugar till well combined.
  3. Add in the egg and mix again.
  4. In another bowl, combine the flour, baking soda and vanilla flavor well.
  5. Slowly add the dry ingredients to the wet ingredients and combine well.
  6. Finally add in the pecans and chocolate and mix.
  7. Shape into cookies and keep on the baking tray with small spaces in between.
  8. Bake the cookies for around 15-18 minutes.
  9. Allow to cool completely before serving.
  10. Store in airtight container and use within one month.
1. I used light brown sugar, the original recipe had dark brown sugar - explains the color difference!
2. I didn't have vanilla essence, so I used vanilla flavor. If using vanilla essence, the quantity is 1 tsp.
3. Since I used salted pecans, I didn't add any salt to the cookie dough. If using fresh pecan, then roast them lightly before chopping them and add ½ tsp salt.
4. Jehanne suggests sprinkling sea salt on the top of the cookies before baking, which I didn't do. So if you do like to make it that way, then do try it.
5. The recipe states baking for 15 minutes, but I baked 18 minutes as I don't trust my oven!!! :)
6. As per the book, the recipe makes 24 cookies, I got exactly 28.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/dark-chocolate-pecan-cookies-review/