Christina’s Ultimate Double-Chocolate Chip Cookies with Pecans

I love you guys.  I really do.

I love that you stop by during your busy days to read what I write, look at the pictures I take, and leave some love for me to find.

Like benevolent fairies that put the Tooth Fairy to shame, you take time out of your own lives to touch a big part of mine, and for that I thank you.

There was a time not so long ago, where I wondered if anyone read my blog, when four out of the five hits I received in a day were my own.

Image from Content4Demand.Com 

It was hard to push through and keep creating on those days, those weeks.

But since I started this blog — a little more than three and a half months ago — I have been amazed by the encouragement and support that has unfolded not only from friends and loved ones near and dear, but of strangers far.

People that I have never had the pleasure to meet, but who have nonetheless done their tremendous and incredibly kind part in encouraging me and spreading the word and love about me and SKC.

Companies like Kerrygold Cheese and Butter who gave Small Kitchen Chronicles its first-ever press.

A paperboy for the Toronto Star in Whitby, Ontario, Canada, 1940

Fellow food bloggers, like Joanna of Baked by Joanna and Rachel of A Southern Fairytale, Katherine and Shelley of Yummly, and the awesome Huffington PostTastespotting and Foodgawker too — who all saw something in my food photos, recipes, and small kitchen tips and decided to share them with the world.

Then there are the incredible writers, photographers, and so many wonderful others — bloggers or no — who subscribe, comment, “like”, share, repin, retweet, and pingback.

I will likely never meet you, but I am so thankful that you’re there.  I appreciate ever single thing you do, because you help make Small Kitchen Chronicles possible and help it grow … me too!

Wonderful, talented, amazing people like you.

So because you deserve nothing less than amazing, I set out to make you the best, most amazing chocolate chip cookies ever.  And that’s exactly what these are.  So very amazing in fact, they’re ultimate.

What makes them so?

Well, for starters, they’re huge.  Not that huge means better, but in this case, it’s true.  They’re loaded with not one, but two kinds of chocolate, meaty pecans, and just a hint of orange, giving them layers and layers of flavor in every perfectly crunchy, chewy, delicious bite.

And the dough, people?  Wait for it … refrigerated.  Get out!  I know!  Refrigerated.  It’s this fab step before baking that makes them divine.

And to make it all even sweeter, I want to send you a $25 Trader Joe’s Gift Card to help you make them.

Now, it won’t cost you even close to that much for ingredients, but I wanted to throw in a little extra for you to get whatever else your pretty little heart desired too, so…

Want to enter?  Here’s what to do:

Must Do:  Leave a comment on this post and sincerely thank someone.  It can be truly anyone, but do it from the heart.

Bonus:  Share this on any of your social networks and leave the URL of your “share” in a comment.

Fine Print:  Giveaway ends on Monday, October 8, 2012 at 11:59pm PST.  The winner will be randomly selected using Random.Org.  Note:  This giveaway is now closed. 


The winner of the Trader Joe’s gift card giveaway is Rose! 

Congratulations, lovely lady, and thanks so much to everyone for entering and reading!


So to kick things off, thank you so much, dear readers.  I truly, from the bottom of my heart, love you.

Christina’s Ultimate Double-Chocolate Chip Cookies with Pecans

Inspired by Shine and Midwest Living

Makes 16 large cookies

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon baking powder, slightly rounded
1 teaspoon baking soda, slightly rounded
3/4 teaspoon salt
1 cup unsalted butter, melted (two sticks)
1/2 cup turbinado sugar
3/4 cup light brown sugar, tightly packed
2 eggs
2 teaspoons vanilla extract
zest of half an orange (optional, but highly recommended)
1 cup semisweet chocolate pieces
3/4 cup raw organic pecans, roughly chopped
3 1/2 ounce bar of milk chocolate, roughly chopped

In a medium-sized mixing bowl, with a fork, mix together all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt.  Set aside.

In a large-sized mixing bowl, using a wire whisk, whisk melted butter, turbinado sugar, and brown sugar together until combined.

Next, add in the eggs, vanilla extract, and orange zest (if you’d like) to the butter/sugar mixture and whisk until mixed thoroughly. Using spatula, fold in the flour mixture, as well as the chocolate pieces, pecans, and milk chocolate.  Fold well and until you can no longer see any clumps of flour.

Important:  Do not over-mix, as it can result in a tough cookie.

Using a 1/3 cup measuring cup, scoop dough into cup and lightly pack cup until full.  Empty each dough “mound” from cup onto an ungreased baking sheet, leaving about 3 inches of space around each mound of cookie dough.

Important: Do not pat mounds down.  They should still look like little mounds, and be slightly loose in shape.

Repeat step above until all cookie mounds have been formed, keeping in mind that you will likely need at least two baking sheets, depending on the size of yours.

Cover with plastic wrap, and transfer baking sheets to refrigerator for cookies to refrigerate overnight.

Important:  As tempting as it may be to rush / skip this previous step, I strongly encourage you not to!  This “refrigerating overnight” step is key to making these cookies go from “good” to “extraordinary!”  Promise.

The next day, preheat oven to 375 Degrees F.

When you are ready to bake the cookies, remove baking sheets from refrigerator, remove plastic wrap, and transfer sheets to middle rack in oven.  Bake cookies for 12 to 14 minutes, or until golden brown.

Important:  Though thoroughly cooked, cookies will still be soft and puffy.

Remove from oven and let cookies cool on baking sheets for two minutes. With spatula, carefully transfer them to wire racks and allow to cool completely.

Serve warm or at room temperature — they’re absolutely delicious with milk!

Cookies last 4-5 days stored covered in a Tupperware container.

Share and enjoy!

71 thoughts on “Christina’s Ultimate Double-Chocolate Chip Cookies with Pecans

  1. Hey buddy,

    I would like to thank my best friend for always being herself, making her own road in life, and being and a fantastic glowing human being. That would be you:).

    Much love, Niko

    P.S. Can’t wait to sample some of those scrumptious cookies, please save one for me!!!

  2. I’d like to thank my parents for providing me with an amazing, eclectic upbringing that has fostered creativity, and their support in sending me to an amazing university! 🙂


  3. I want to thank my husband for his kind heart and good ear. Even after 10, 12, 14-hour days at a grueling day of work, he will listen to me grumble about little things that happened during my much more normal day of work. Sometimes I really let it out, and then apologize, but he always lets me know he’s there for me and tells me to continue.

  4. I would like to sincerely thank my sister for always standing by me and for helping me get through the darkest time of my life. I don’t think things would be half as wonderful as they are today if she hadn’t stepped in and supported me.

  5. These cookies look GREAT! When you have a quickie moment check out details for the Chocolate Adventure Contest I have posted at FFC ~ I am sure you could come up with AMAZING submissions!

  6. I want to thank my husband, for putting up with me, lol! A big batch of these cookies would be a great way to let him know I appreciate his never-ending supply of patience 🙂

  7. Today I truly and honestly want to thank all the food bloggers out there that are inspiring me on a daily basis. Who knew that we could make eating communal through the internet. Thanks to everyone that tests recipes and makes delicious mistakes- thanks for the wonderful smells that my kitchen produces!!

  8. Hi! I just found you through tastespotting and I want to thank YOU for the awesome blog post! It was really inspiring because I definitely remember the days when I might get 4 or 5 hits and I never knew if they were my own or from some spam site! It’s great to see how much success you’ve achieved since then–congrats!

    Also, these cookies. Look. Phenomenal.

    • Oh, Erika, thank you so much.

      I so appreciate what you wrote and, you know, it’s so great to hear from other food bloggers like yourself, and to realize that we really all kind of go through the same “growing pains” together. We’re not in this alone, and what a great community of inspiring folk to be a part of!

      Thanks so much again, Erika! I look forward to your future creations and you’re most welcome here anytime =)

  9. I just wanted to thank YOU for this recipe! It sounds delicious and as for folks commenting about making it withOUT the nuts…nooooo!!!! That’s what makes them so delicious!! YUM!! Finally, thanks, again, this time for the giveaway making it possible for somebody to buy the ingredients for this fantastic recipe!!

  10. These were amazing, Christina! Your husband was gracious enough to share some with a few of us at work and I loved it. I am a really great taste tester if you ever want to send stuff with him to work again 😉 Seriously – amazing!

  11. Hmmmm not sure I can hold out a whole 24 hrs without eating at LEAST 8 cookies worth of raw dough :-P.

    My thanks goes out to my awesome team of coworkers. Couldn’t have been luckier to have such great people to work with !

  12. I love that I landed here today, drawn in by those tasty looking cookies. As someone with a small kitchen, a new blog, and a love of creating yummy food for the people I care for, I’m gonna follow you!

    I think this will show up correctly:

  13. I’m thankful for my husband, family,and close friends! I’m so happy I went to beach volleyball 4 years ago. I feel incredibly blessed to have met you Christina. Your honesty, humor, and love of life makes me smile. Love you!

  14. I would like to thank my 98yo mother for still having her sense of humor! And she still bakes cookies too, she will love these!

  15. Pingback: FY to the I | Small Kitchen Chronicles

  16. I’d like to thank my grandma and my mom. I remember them sharing recipes and always trying new things together. What an inspiration!! I love to bake today because of what they have taught me!!

  17. I want to thank my brother – always there to listen, to help… and never asking for anything in return.
    m8usi at yahoo dot com

  18. I can’t wait to make these cookies. Thanks for sharing your recipe. I’d also like to thank my husband for always appreciating my cooking and baking.

  19. I would like to thank Niko and Christina for being the wonderful and awesome people that they are and for sharing themselves and their family with a boy who needed a mentor. For showing him what family can be like. For showing him how great music is and how great being yourself can be. I would also like to thank your mom for being an amazing cook and sharing part of herself with that same boy.. He STILL talks about those treats. The boy is now a man and your impressions have been truely inspiring for his life. No gift card needed… just wanted to say thank you and I love you both!

    • Oh, Debby, thank you so much! I so appreciate you stopping by my humble blog and leaving such heartfelt words for us.

      It’s been a pleasure to meet and know you, and I am so touched to hear that Niko, I, and our family have been such positive influences to Chris.

      Much love to you both and please stay in touch. You are welcome here at SKC anytime =)

  20. Oh and I can’t wait to try out the cookies!! Pecans have always been my favorite in cookies and brownies. Not a walnut fan at all.
    These look YUMMY!!!

  21. I would like to sincerely thank everyone who left a post here, and shared a bit about the people who matter most to them. Much love back to you.

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  23. Pingback: 29 Addicting Double Chocolate Chip Cookie Recipes -

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