Double Chocolate Pecan Cookies

December 2 Update: If you've landed here from Life as Mom's Ultimate Cookie Swap, welcome!  You may also want to check out my Easy Sugar Cookies method and my Coconut Fudge cookies:  both go to the freezer to make your life easier!

We had just finished dinner.  I offered a [perfectly yummy] pumpkin bread for dessert.  Handy Man says he's in the mood for something more chocolate-y.  Who am I to argue with that?!  I knew I wanted to mix up cookie dough to get in the freezer for upcoming events and asked if he liked nuts in his cookies (we've only been married just short of nine years).  He does.  I told him I would consult my little black box [computer] and find a recipe.

I started with this recipe and tweaked it a bit and here's what I ended up with.  It's not quite as healthified as my HV Double Chocolate Zucchini Bread that's featured over at The Cheapskate Cook's site today.  But I've taken some baby steps.

Double Chocolate Pecan Cookies

Note: This recipe is for a double batch and will yield about 8 dozen cookies.

• 2 cups all-purpose flour


• 2 cups white whole wheat


• 1 cup baking cocoa powder


• 2 teaspoon baking soda


• 2 cup butter or margarine, softened


• 1-1/3 cup sugar


• 1-1/3 cup packed brown sugar


• 2 teaspoon vanilla extract


• 4 eggs


• 3 cups semi sweet chocolate chips


• 2 cups finely chopped pecans

1.  Cream together butter and sugars.  Add eggs and vanilla and blend thoroughly.

2.  Sift together flours, baking soda and baking cocoa and add to the liquid batter.  Blend completely.

3.  Fold in chocolate chips and pecans.  Scoop rounded tablespoons and bake for 8-12 minutes at 350 degrees, or until set.

Note: If you do not use the whole wheat flour you may need to add 2-4 tablespoons of additional flour to your batch to get a good stiff consistency.  Whole wheat flours absorb more of the moisture from recipes than all purpose flour.