Chocolate, Pecan & Cocoa Nib Cookie Recipe

Makes 40 cookies
Bake time 10-12 minutes
Oven at 350F


3 cups flour
½ teaspoon baking soda
1 ¼ cups butter, room temperature
2 cups brown sugar
½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
3 eggs
3 cups finely chopped JACEK Dominican Republic 70% dark chocolate OR 64% Valrhona Dark Chocolate Callets (300g)
1 cup pecans (toasted)** (130g)
½ cup JACEK cocoa nibs (65g)


  1. Sift flour, baking soda and cinnamon together
  2. Cream butter until smooth. Slowly add the granulated sugar, continue to cream until fluffy
  3. Add brown sugar and cream until it’s light in colour
  4. Add salt and vanilla
  5. Add eggs one at a time, scraping side of bowl after each egg. Stir gently until incorporated and do not over mix
  6. Add the flour mixture in 2 batches and gently fold in
  7. Stir in chocolate, pecan and nibs
    **Toast pecans in preheated oven for 7 to 10 minutes. Shake pan occasionally to evenly brown the pecans. Remove and let cool
  8. Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ tablespoon, space 2” apart
  9. Transfer to oven and bake for 10 to 12 minutes. Rotate cookie sheets halfway through
  10. Once cookie edges are browned, removed from oven and let cool completely

Bon appétit!