Pecan fudge chocolate chip cookies

Another one packed full of add-ins! These are best eaten warm as the fudge is still molten and delicious. Perfect for the changing seasons; I always think warm cookies are a quintessential autumnal treat after a crunchy walk through fallen leaves. But to be honest, I’ll rarely say no to a warm cookie, any time of the year!

Pecan fudge chocolate chip cookies


180g plain flour
30g cocoa
1/2 tsp salt
1/2 tsp bicarbonate of soda
100g butter or baking spread
80g light brown sugar
80g granulated sugar
1 egg
1 tsp vanilla extract
100g dark chocolate chunks/chips
100g fudge pieces, cut into little squares, approx 1cm wide
100g chopped pecans


  1. Preheat your oven to 180°C/160°C fan/gas mark 4 and line two baking sheets with baking paper or reusable liner.
  2. Pop your fudge pieces into a bowl, together with the chocolate chunks and chopped pecans and mix.
  3. Combine the flour, cocoa powder, salt and bicarbonate of soda in a bowl with a whisk or fork.
  4. Mix your butter and both sugars together so well combined, about one minute. I use a stand mixer, but a hand whisk works just as well!
  5. Add the egg and vanilla and mix again.
  6. Add your flour mixture and most of the chocolate/fudge/pecan mix – save 100g of the chocolate/fudge/pecan mix to press into the outsides of the cookies before baking!
  7. Mix until just combined.
  8. Using a trigger scoop, divide your mixture into 12 portions.
  9. Press the extra chocolate/fudge/pecan mixture over the cookies and press down slightly.
  10. Bake for around 12 minutes, until they’re baked but still soft in the centres.
  11. Remove and cool on trays for five minutes before moving to cooling racks, or just onto plates for eating!


Adapted from The First Year blog


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