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Double-Chocolate Nut Cookies

Soft cookies bursting with pecans and a double dose of chocolate!
Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Author Whole and Heavenly Oven


  • 2/3 cup butter softened
  • 1/2 cup sour cream
  • 1/2 cup honey
  • 2 medium eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 2-1/2 cups whole-wheat flour
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans


  • 1. In a large bowl, beat butter, sour cream, honey, eggs, and milk until smooth. Stir in salt, baking powder, cornstarch and flour until you have a stiff (but slightly sticky) dough. Add chocolate chips and nuts. Stir gently to combine. Wrap dough in plastic wrap and chill in freezer no longer than 45 minutes.
  • 2. Roll chilled dough into 1-in balls and place on parchment-paper lined baking sheets. Bake at 350 F 12 minutes. Do not overbake cookies or they will not be soft and chewy.
  • Yield: 2 dozen.
  • Store cookies in an airtight container up to 2 days