To be honest, I’ve never been a fan of cakes but when it comes to brownies, chocolate chip cookies, guava thumbprint cookies, shortbread cookies, cookies in general really… that’s my kind of dessert! Are you my people?? Then you’re in for a treat. Today, I’m sharing these rich, chewy, fudgy, chocolate brownies!

After a few failed attempts, I finally made the perfect homemade brownie recipe.

They taste SO GOOD!

You get that rich, chocolate flavor, the dense, moist texture, the crackly tops you get when you make boxed mix brownies, and crispy edges because who doesn’t LOVE crispy edges?! This is truly the BEST brownie recipe ever. Maybe I’m biased. Ha!

I have a few tips to achieve these beautiful bars so let’s get right into it.

How To Get Crackly Tops On Brownies

I learned the hard way that in order to get the perfect brownies, you need to take some extra steps. In other words, this is not a one-bowl recipe. Sometimes perfection requires a little more time and love.

With that said, to get those infamous crackly tops on these brownies, you have to vigorously whisk the eggs and sugar together until smooth. See the photo for reference. Since this recipe does not have baking powder or baking soda, the eggs are what will help the brownies rise and get those coveted crackly tops.

When you beat the eggs and sugar for 5 minutes, you get a drippy light-colored batter. That’s what we want! I promise this step will be worth it. Check out the rest of the steps below.

5 star review

“Yummm… I made this recipe today. it was better than I expected. The recipe reminds me of box brownies but with a crackly crust and a richer flavor. I used guittard for the baking chocolate and added 1/4 tsp of instant expresso powder for a more intense chocolate flavor. I will definitely make this again.”

—Amelia

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Ingredients You’ll Need

• Unsalted butter. This contributes to the fudginess and richness of the brownies.

• Chopped chocolate (or chocolate chips). I prefer chopped chocolate as it is richer, more intense chocolate flavor, and easier to melt.

• Granulated sugar. Adds sweetness and chewiness to the brownies. It also helps you get those crispy edges.

• Eggs. Provide structure to the brownies which is why I don’t recommend turning this recipe into a vegan brownie recipe. Eggs act as a binder and help create the chewy texture in the brownies. Using room temperature eggs, allows them to mix more easily with the other ingredients.

• Vanilla extract. Enhances the flavor profile and compliments the richness of the chocolate.

• All-purpose flour. Absorbs moisture, provides structure, and contributes to the chewiness of the brownies.

• Dutch process cocoa powder. This results in a deeper, darker color and a more intense chocolate flavor. It contributes to the fudginess of the brownies and creates a dense texture. You can also use unsweetened cocoa powder.

• Salt. This helps to bring out the richness of the chocolate and other ingredients in the brownies. It also enhances flavors and balances sweetness.

• Optional: nuts, walnuts, peanuts, or pecans as garnish.

Recommended For This Recipe

8×8 Baking Dish

This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

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How To Make Chewy Fudgy Brownies From Scratch

• Prep the baking dish. Preheat oven to 350ºF. Line an 8×8 square baking pan with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.

• Melt the chocolate. In a bowl, melt butter and chocolate in 30-second increments in the microwave or stir both in a saucepan in a double broiler until they melt. Set aside to allow to cool.

• Get crackly tops. In a stand mixer or in a bowl, vigorously whisk eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! See the photo for reference. Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.

• Add the dry ingredients. Using a rubber spatula, fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the prepared pan. If you over mix the dry ingredients, you risk it affecting texture so be mindful of that.

• Bake the brownies! Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet with very few crumbs. The brownies will continue to bake as they cool.
  • If you continue baking them longer than 30 minutes, you risk drying them out. Remove the brownies from the oven. Allow to cool completely before slicing.

When you’re done with the recipe, make these Churros with Spanish Hot Chocolate!

Common Questions

What makes brownies fudgy vs cakey?

Cakey brownies are light and airy, sort of fluffy like a cake while fudgy brownies are more dense, gooey, and rich.

These brownies are fudgier because there’s more fat than flour in the recipe. A cakey brownie recipe would have more flour than fat and when you insert a toothpick after baking, it will come out clean.

How do you make brownies more moist?

Follow this recipe exactly as it states. Bake until the edges are baked through and a toothpick inserted in the middle comes out semi-wet.

The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.

How do you keep brownies fresh longer?

I’d recommend slicing only what you are going to eat and then wrapping the rest in plastic wrap or aluminum foil. You can also wrap the entire pan once cooled, before slicing, in plastic wrap or aluminum foil.

These brownies will stay fresh for 3 days at room temperature, 1 week in the fridge, and 3 months in the freezer. To reheat them, just thaw them out when you’re ready to eat and heat them in the microwave for 10-15 seconds.

Is it better to use butter or oil for brownies?

Since oil is flavorless, butter is better because it gives these brownies a delicious flavor!

What is the secret to chewy brownies?

Under baking! When you bake these rich fudge brownies, you’ll notice the toothpick will not be completely clean and that’s ok. That’s how they stay so moist, chewy, and delicious!

Recipe Tips & Tricks

• 8-inch square baking pan. Metal pans tend to result in chewier brownies because the heat is distributed more evenly.

• Line the pan with parchment paper. Grease the pan and line it with parchment paper, leaving an overhang on the sides. This makes it easier to remove the brownies from the pan and helps prevent sticking.

• Use room temperature eggs. This ensures better incorporation into the batter and contributes to a smoother texture. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes.

• Do not overbake the brownies. They should be slightly undercooked in the center when you remove them from the oven. The residual heat will continue cooking them, resulting in a fudgy texture.

• Use a toothpick to test doneness. To determine if the brownies are ready, insert a toothpick into the center. It should come out with a few moist crumbs sticking to it, but not completely wet. This means they are done baking.

Storage Tips

• Chewy fudgy brownies stored at room temperature can typically stay fresh for up to 3-4 days. Make sure they are completely cooled before storing.

• In the fridge. Place the brownies in an airtight container or wrap them tightly in plastic wrap. Refrigerate the brownies, and they should stay fresh for up to 5 days.

• In the freezer. Wrap each brownie square tightly in plastic wrap, then place them in a freezer-safe container or resealable freezer bag and freeze for up to 3 months.

• Before serving, thaw the brownies to room temperature before reheating them in the microwave for 10 seconds.

I promise these will be better than boxed brownie mix brownies!

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The BEST Chewy Fudgy Brownies

Indulge in irresistible chewy fudgy brownies with crackly tops and crispy edges. These decadent treats are the epitome of chocolatey perfection. You and your family won't get enough of these super fudgy brownies that you can make all in one bowl. You'll never buy another box mix again!

Course Dessert

Cuisine American

Keyword brownie recipe, chewy fudgy brownies, fudge brownie recipe, fudge brownies, fudgy brownies

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 249kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter
• 4 ounces chopped chocolate or chocolate chips
• 1 1/4 cup granulated sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 3 tablespoons Dutch process cocoa powder
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
• In a bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
• In a stand mixer or in a bowl, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
• Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the baking dish.
• Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
• Remove the brownies from oven. Allow to cool completely before slicing. Enjoy!

Video

Notes

These brownies last 1 week in the fridge wrapped in plastic wrap or aluminum foil and 3 months in the freezer. Just thaw them out when you’re ready to eat and heat them in the microwave for 10 seconds.

Nutrition

Serving: 1brownie | Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 152mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Vitamin A: 394IU | Calcium: 13mg | Iron: 1mg

The post The BEST Chewy Fudgy Brownies appeared first on A Sassy Spoon®.

I have to say, however, these chocolate chip muffins are one of my all-time favorites!

Tender, soft, fluffy muffins packed with pretty domed tops and tons of chocolate chips make the perfect breakfast in my opinion.

Are you a savory or sweet breakfast kind of person? If you like a sweet breakfast, you must make these muffins ASAP. Let me show you!

When you’re done making these delicious muffins, make my chocolate chip pancakes!

Ingredients You’ll Need

First things first, make sure all the ingredients are room temperature. This will ensure they all incorporate well together.

• Unsalted butter. A lot of recipes use oil but I personally recommend using butter. Unsalted butter gives these muffins such a rich, delicious flavor.
• Brown sugar + granulated sugar. Both of these sugars together sweeten these muffins beautifully. Brown sugar has molasses which gives these muffin a subtle toffee flavor. YUM!
• Egg. The binder that combines all our ingredients together.
• Buttermilk. Adds moisture and a soft, fluffy texture to these chooclate chip muffins. You can also use whole milk.
• All-purpose flour. My go-to flour is this one. It’s the most versatile flour especially for this muffin recipe.
• Baking powder + baking soda. Our leveaners which work together to give us those pretty domed tops!
• Salt. Our flavor enhancer. Salt always elevates flavors in baking recipes.
• Dark chocolate chips. You can use mini chocolate chips or regular milk chocolate chips too.

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Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

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How To Make Chocolate Chip Muffins

• Mix wet ingredients first. In a large bowl, cream butter and sugars together. Add egg and buttermilk. Mix together until well combined.
• Next, mix in the dry ingredients. Add flour, baking powder, baking soda, and salt. Mix until just combined. Fold in chocolate chips, leaving some to sprinkle on top.
• Rest the batter. Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
• Transfer batter to the muffin tin. Preheat the oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray. Divide batter evenly into the prepared muffin tin, filling each muffin cup 3/4 full.
• Get tall muffins! Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.
• Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

What is the secret to making moist muffins?

I recommend using buttermilk as it adds moisture and makes muffins so tender. Also, don’t overmix the batter. It will be thick and it’s ok, that’s what you want!

How do I get those tall muffins tops on chocolate chip muffins?

Preheat the oven at 425ºF and immediately reduce the heat to 350ºF once the muffin tin goes into the oven.

The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.

How long do chocolate chip muffins last?

Freshly baked muffins last 2 days at room temperature and up to 1 week in the fridge in an airtight container. Muffins can be stored frozen for up to 3 months.

How do I store chocolate chip muffins?

Let the muffins cool completely then transfer muffins to an airtight container with a paper towel. This will help the muffins stay fresh!

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Easy Chocolate Chip Muffins

Soft, moist chocolate chip muffins made in one bowl and lots of chocolate chips! Perfect for a sweet breakfast, brunch, or a delicious snack.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate chip muffins, chocolate chip muffins recipe, easy chocolate chip muffins, homemade chocolate chip muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12 muffins

Calories 352kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg room temperature
• 1 cup buttermilk room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cup dark chocolate chips

Get Recipe Ingredients

Instructions

• In a large bowl, cream butter and sugars together. Add egg and buttermilk. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined. Fold in chocolate chips, leaving some to sprinkle on top.
• Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
• Preheat the oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray. Divide batter evenly into the prepared muffin tin, filling each muffin cup 3/4 full.
• Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.
• Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and serve. Enjoy!

Nutrition

Serving: 1muffin | Calories: 352kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 218mg | Fiber: 1g | Sugar: 26g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

The post Chocolate Chip Muffins Recipe appeared first on A Sassy Spoon®.

What is Tiramisu?

Tiramisu is a classic, no-bake, Italian coffee-based dessert made with a creamy mascarpone filling, espresso soaked ladyfingers, and powdered cocoa. The word tiramisu means “pick me up” which is appropriate considering it is made with espresso.

Ingredients You’ll Need

Make sure all the ingredients are straight-from-the-fridge cold. This will make it way easier to combine together.

• Egg yolks. Cold!
• Granulated sugar.
• Heavy whipping cream. Cold!
• Mascarpone. Italian cream cheese. I recommend using BelGioioso brand as the others are not as rich and creamy. 
• Brewed strong espresso. You can even use Cuban espresso here!
• Dark spiced rum. You can also use Bailey’s if you prefer or not add any at all. Up to you!
• Ladyfingers. This is sponge cake piped and baked into biscuits.
• Dutch-process cocoa powder. The more, the better. Even if you end up coughing after each bite!

How To Make Tiramisu

• Make the tiramisu filling. In a stand mixer or large bowl, add the egg yolks, sugar, whipping cream, and mascarpone. Mix until the ingredients are creamy and well combined, about 1-2 minutes. Set aside.
• Soak the ladyfingers. In another large bowl, add the espresso and rum. Dip each ladyfinger, one at a time, into the espresso rum mixture, quickly, so they don’t get too soggy.
• Assemble the tiramisu. Add the ladyfingers in an even layer on the bottom of the baking dish, breaking pieces of the ladyfingers apart to fill in any spaces. Next, add a dollop of the creamy mascarpone mixture and spread it on top of the soaked ladyfingers into another even layer. Add another even layer of espresso-rum-soaked ladyfingers and then another even layer of the mascarpone mixture on top.
• Chill in the fridge. Cover the baking dish with plastic wrap and place in the fridge for 3-4 hours (or overnight) to chill.
• Dust with cocoa. When you’re ready to serve, before slicing, dust the top of the entire tiramisu with cocoa powder. Slice into squares and enjoy!

How do you keep tiramisu from getting soggy?

Make sure to dip the ladyfingers quickly in the espresso-rum mixture. If you leave them there too long, they will get soggy and you’ll end up with a wet texture which is what you do not want.

What can I use instead of mascarpone cheese in tiramisu?

Mascarpone is a key ingredient for this dessert so there is no substitution that will achieve the same creamy result.

What can I use instead of rum in tiramisu?

You can use Bailey’s or brandy, or you can omit it altogether.

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Easy Tiramisu Recipe

Tiramisu is a rich and creamy Italian dessert made with espresso soaked ladyfingers, whipped mascarpone, and cocoa powder. The best dessert you'll ever make!

Course Dessert

Cuisine Italian

Keyword easy tiramisu recipe, tiramisu, tiramisu recipe

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 544kcal

Author Jamie Silva

Ingredients

• 4 large egg yolks cold
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream cold
• 16 ounces mascarpone cold
• 1 cup brewed strong espresso
• 1/4 cup dark spiced rum
• 7 ounce package of ladyfingers ~20-24 ladyfingers
• Dutch-process cocoa powder for dusting

Get Recipe Ingredients

Instructions

• Measure out all the ingredients and read the recipe in its entirety before getting started. Make sure you have an 8×8 baking dish ready to go.
• In a stand mixer or large bowl, add the egg yolks, sugar, whipping cream, and mascarpone. Mix until the ingredients are creamy and well combined, about 1-2 minutes. Set aside.
• In another large bowl, add the espresso and rum. Dip each ladyfinger, one at a time, into the espresso rum mixture, quickly, so they don’t get too soggy.
• Add the ladyfingers in an even layer on the bottom of the baking dish, breaking pieces of the ladyfingers apart to fill in any spaces.
• Next, add a dollop of the creamy mascarpone mixture and spread it on top of the soaked ladyfingers into another even layer.
• Add another even layer of espresso rum soaked ladyfingers and then another even layer of the mascarpone mixture on top.
• Cover the baking dish with plastic wrap and place in the fridge for 3-4 hours (or overnight) to chill.
• When you’re ready to serve, before slicing, dust the top of the entire tiramisu with cocoa powder. Slice into squares and enjoy!

Nutrition

Serving: 1serving | Calories: 544kcal | Carbohydrates: 30g | Protein: 9g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 245mg | Sodium: 87mg | Potassium: 94mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1492IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

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This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

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The post Easy Tiramisu Recipe appeared first on A Sassy Spoon®.

My freezer is legit always full of bananas. So with that in mind, I made these banana muffins with chocolate chunks for you/us!

For these banana muffins, I really wanted to do the following:

• Use whole wheat pastry flour
• Keep them refined sugar-free
• Get those pretty domed muffin tops because hell yes!

And I did just that! Let me walk you through the whole process.

How To Make Banana Muffins

First things first, we make the batter. You mix the wet ingredients with the dry ingredients in a bowl then you have to let it rest for 1 hour, covered, at room temperature.

I KNOW, I KNOW. Ain’t nobody got time for that but hear me out. The key to getting those pretty domed muffin tops is to 2 things:

1. letting the batter rest for 1 hour at room temperature.
2. preheating the oven at a high temperature and immediately reducing the heat once the muffins are in the oven.

TRUST ME.

After 1 hour, transfer the batter to a prepared muffin tin. I highly recommend this nonstick muffin pan from OXO. Nothing ever sticks to it! I’ve made my egg muffin cups and my cashew butter granola cups and, cleanup is always a breeze.

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Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

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How do you get muffins to rise high?

Once you’re ready to bake the muffins, preheat the oven at 425ºF. As soon as you place the muffin pan in the oven, immediately reduce the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda and baking powder) to create those pretty high domed muffins!

Ahh, my favorite part of this recipe. Don’t they look beautiful!?

Make sure to not open the oven until the very end so they bake evenly and perfectly.

The result is banana muffins that are moist, soft, fluffy, perfectly sweetened, intense banana flavor with bits of chocolatey goodness and pretty domed muffin tops! Can’t get any better than that.

These banana muffins last up to 3 months in an airtight container or resealable bag in the freezer. All you gotta do is pop one in the microwave for 30-45 seconds to heat up. Thank me later.

Now, it’s your turn to make these perfect chocolate chip banana muffins. I hope you make them and LOVE them!

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Banana Chocolate Chip Muffins

Easy-to-make banana muffins made with wholesome ingredients and dark chocolate chunks. Perfectly domed muffins that are soft and made in one bowl. You and your family will love making these easy banana muffins!

Course Breakfast, Snack

Cuisine American

Keyword banana chocolate chip muffins, banana muffins, chocolate chip banana muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour

Total Time 30 minutes minutes

Servings 10 muffins

Calories 120kcal

Author Jamie Silva

Ingredients

• 3 large ripe bananas mashed
• 1/4 cup sweetener of your choice (coconut sugar, maple syrup, agave)
• 1/3 cup neutral oil (coconut oil (melted and cooled), grapeseed oil, avocado oil)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (or chopped dark chocolate)

OPTIONAL

• 2 scoops collagen peptides protein powder OR regular vanilla protein powder

Get Recipe Ingredients

Instructions

• In a bowl, add bananas, sweetener, oil, milk, vanilla extract and eggs. Mix until all the ingredients are well combined.
• Add the flour, protein powder (if using), baking powder, baking soda and salt. Mix until *just* combined. Do not over mix or you risk them coming out too dense. Fold in chocolate chips.
• Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
• Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray.
  
• Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
  
• Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/powder) to create those pretty domed muffins.
• Bake for 20 minutes or until tooth pick inserted in the muffins comes out clean. Let cool for 5 minutes then serve!

Notes

* You can freeze muffins in an resealable bag or airtight container for up to 3 months. Just heat in microwave for 30 seconds when ready to eat.

Nutrition

Serving: 1muffin | Calories: 120kcal | Carbohydrates: 19.4g | Protein: 6g | Fat: 2.6g | Saturated Fat: 1.3g | Cholesterol: 37mg | Sodium: 143mg | Fiber: 2.3g | Sugar: 9.3g | Calcium: 20mg | Iron: 1.6mg

The post Banana Chocolate Chip Muffins appeared first on A Sassy Spoon®.

I wanted to add some Fall flavors into my chewy chocolate chip cookie recipe and with this recipe, I did just that.

Crisp, chewy edges, soft center, melty chocolate, cinnamon, and crunchy pecans – what’s not to like!? Let me show you how to make these pecan chocolate chip cookies.

I promise your friends and family will LOVE them!

Ingredients You’ll Need

• Unsalted butter. Gives you complete control over the flavor of these cookies.
• Light brown sugar and granulated sugar. Keeps cookies soft and the combo of both sugars result in an even chewier texture with a caramel-like taste because of the molasses.
• Egg. Our binder.
• Vanilla extract and salt. The best flavor enhancers.
• All-purpose flour. Provides these cookie with the perfect texture.
• Baking soda. Our leavener.
• Ground cinnamon. A touch of cinnamon gives these cookies a spiced, earthy flavor.
• Dark chocolate. You can use semi-sweet if you prefer but I definitely recommend using chopped chocolate over using chocolate chips as well.
• Pecan halves. Raw or roasted pecans will work.

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The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.

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Baking Sheet

Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!

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How To Make Pecan Chocolate Chip Cookies

• Mix the wet ingredients. In a stand mixer or a large bowl with a handheld mixer, cream butter and sugars. Add the egg and vanilla extract. Mix until smooth and well combined.
• Add in the dry ingredients. To the same bowl, add flour, baking soda, cinnamon and salt. Mix until just combined. Do NOT over mix. Fold in chopped chocolate and pecans.
• Form the cookie dough balls. Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.
• Bake the cookies. When ready to bake, remove dough from the fridge. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt.

Best Tips For Making Pecan Chocolate Chips Cookies

I’ve received several questions about best practices for chocolate chip cookies so here they are.

• Follow directions to a T. First, make sure to follow the recipe exactly as it is stated below. Baking is not like cooking; any minimal change may alter the final result.
• Don’t over mix. Make sure you DO NOT over mix the wet and dry ingredients. It’ll let air into the batter and make the cookies go flat. No bueno.
• Baking soda only! Make sure you’re using baking soda, not baking powder. Huge difference. Also, make sure you use exactly 1/2 teaspoon.
• Chill the dough. This is vital! Yes, chilling the cookies in the fridge for at least 20 minutes is annoying but I guarantee the longer you chill the dough, the better the flavor will be.
• Check your oven temp. Lastly, if you run into issues, check your oven temp. Not all ovens are the same but you can check to make sure your oven is heating properly with an oven thermometer.

How do you keep pecan chocolate chip cookies from going flat?

• Don’t over mix the dough. You will get flat, pancake-like cookies if you overmix the dough. It happened to me and it was not fun.
• Chill the dough for at least 20 minutes. This will help solidify the ingredients and will result in the cookies spreading less. Win win!

How do you keep pecan chocolate chip cookies soft?

• Underbake them. To keep these pecan chocolate chip cookies soft and chewy, make sure you bake them no more than 11 minutes. You want them to be slightly underbaked. They will continue to cook as they cool and this helps them stay softer for a longer time.
• Let them cool. Once you take them out of the oven, let them cool completely before serving. Place them in an air-tight container in the fridge for up to 1 week. When you’re ready to eat, just pop one in the microwave for 10 seconds to get those melty chocolate chips. YUM!

How To Freeze Cookie Dough

• Chill the cookie dough balls before freezing. When you form the cookie dough balls, place the cookie dough balls that you want to freeze on a parchment-lined baking sheet. Place the baking sheet in the fridge to chill for 1 hour.
• Transfer to a freezer bag and freeze. After about 1 hour in the fridge, remove the baking sheet with the cookie dough balls and make sure they are firm. Transfer them to a freezer bag for storage. They won’t stick together if they are chilled/firm.
• Bake cookies whenever you want! All you have to do is remove the dough balls you want to make from the freezer bag and bake straight from the freezer. You may want to bake them for 1 extra minute since they are frozen and it will still be delicious! I’d vouch to say they taste even better!

Frozen cookie dough lasts up to 3 months in the freezer.

Comes in handy for rainy days, when the company comes over, or when you need a sweet pick-me-up. I’ve received SO many compliments about these soft chocolate chip cookies. Seriously, go make a batch right now and freeze the rest. Thank me later!

You may also like:

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Chewy Pecan Chocolate Chip Cookies

Rich, chewy chocolate chip cookies made with crunchy pecans and chopped dark chocolate all in one bowl. These pecan chocolate chip cookies have crisp edges and chewy centers with an incredible chocolatey, nutty flavor. You and your family will LOVE these cookies!

Course Cookies, Dessert

Cuisine American

Keyword chewy pecan chocolate chip cookies, dark chocolate pecan chocolate chip cookies, pecan chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 199kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 cup chopped dark chocolate or any chocolate of your choice
• 1/2 cup pecan halves
• Flaky sea salt for garnish

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Instructions

• In a stand mixer or a large bowl with a handheld mixer, cream butter and sugars. Add the egg and vanilla extract. Mix until smooth and well combined.
• To the same bowl, add flour, baking soda, cinnamon and salt. Mix until just combined. Do NOT over mix. Fold in chopped chocolate and pecans.
• Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.
• When ready to bake, remove dough from the fridge. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place dough balls on the baking sheet.
• Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt. It's ok if they are a little undercooked, they will continue to bake as they cool. Also, if they puff up a bit, they will deflate as they cool. Cool for 5 minutes. Serve and enjoy!

Nutrition

Serving: 1cookie | Calories: 199kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 36mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

The post Chewy Pecan Chocolate Chip Cookies appeared first on A Sassy Spoon®.

Warm spices, like cinnamon and nutmeg, tons of pumpkin flavor, and lots of chopped dark chocolate. Any chocolate chip cookie lover will convert after trying one of these cookies!

Let me show you how to make them.

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Cookie Scoop

The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.

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Baking Sheet

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How To Make Pumpkin Chocolate Chip Cookies

I’ve baked a lot of chocolate chip cookies over the years, but these soft and chewy pumpkin chocolate chip cookies are in a league of their own.

They’re loaded with pumpkin flavor and ooey-gooey melted chocolate in every bite. No cakey texture here! They’re the kind of cookies that disappear from the cooling rack before they’ve even cooled. The full recipe is below!

🎃 Prefer to use fresh pumpkin? You can! Just roast peeled pumpkin pieces at 400ºF for about 30–40 minutes, until soft enough to mash, then measure out six tablespoons for the recipe. Make sure it’s not watery. Blot any excess moisture with a paper towel before adding it to the dough.

To keep your cookies from going flat, avoid over-mixing the dough and be sure to chill it before baking; both steps help the cookies hold their shape.

For soft, chewy cookies, don’t overbake! They’ll continue to set as they cool, so it’s okay if they look slightly underdone when you pull them from the oven. Let them cool completely before serving for the best texture.

And one last thing: double-check that you’re using baking soda, not baking powder. It makes all the difference in keeping these cookies perfectly soft and chewy!

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Chewy Pumpkin Chocolate Chip Cookies

These soft, chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall treat! The pumpkin purée adds just the right amount of moisture (and flavor!), while melted butter and brown sugar create that perfect chewy texture. The edges are golden and slightly crisp, while the centers stay soft. They’re easy to make, baked in just 10 minutes, and guaranteed to become a fall baking favorite.

Course Dessert

Cuisine American

Keyword chewy pumpkin chocolate chip cookies, easy pumpkin chocolate chip cookies, pumpkin chocolate chip cookies, pumpkin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 cookies

Calories 141kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter melted and cooled
• 3/4 cup light brown sugar packed
• 1/4 cup granulated sugar
• 6 tablespoons canned pumpkin puree I used Libby’s
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt
• 6 ounces chopped dark chocolate
• Flaky salt for sprinkling on top

Get Recipe Ingredients

Instructions

• In a mixer or a large bowl, cream butter, brown sugar, and granulated sugar.
• Add pumpkin puree and vanilla extract. If the pumpkin puree is too watery, make sure you blot it with a napkin before adding it to the bowl. Mix until smooth and well combined.
• Add flour, baking soda, spices, and salt. Mix until just combined. Fold in the chocolate.
• Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight (the longer, the better). You can freeze any leftover dough for future use.
• When ready to bake, remove dough from the fridge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
• Using a medium cookie, scoop out dough to make 1.5 tablespoons sized cookie dough balls and place on a baking sheet.
• Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let them cool for 10 minutes. They will continue to bake/harden as they cool. Serve and enjoy!

Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Soft & Chewy Pumpkin Chocolate Chip Cookies appeared first on A Sassy Spoon®.