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Dark Chocolate Pecan Cookies & A Review!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Author Rafeeda


  • 180 ml extra virgin olive oil
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp vanilla flavor
  • 1 cup salted pecans chopped coarsely
  • 100 gm 56% dark chocolate chopped coarsely


  • Preheat your oven to 170 degrees. Spread parchment paper on a baking tray and set aside.
  • Mix the oil and brown sugar till well combined.
  • Add in the egg and mix again.
  • In another bowl, combine the flour, baking soda and vanilla flavor well.
  • Slowly add the dry ingredients to the wet ingredients and combine well.
  • Finally add in the pecans and chocolate and mix.
  • Shape into cookies and keep on the baking tray with small spaces in between.
  • Bake the cookies for around 15-18 minutes.
  • Allow to cool completely before serving.
  • 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 1/2 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.