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. 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. 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.
  3. Yield: 2 dozen.
  4. Store cookies in an airtight container up to 2 days