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pecan chocolate chunk cookies

Cranberry Candied Pecan Chocolate Chunk Cookies

Brown sugar egg yolk chocolate chip cookie dough is super chewy and packed with chunks of dark chocolate, ginger spiced pecans and dried cranberries for a burst of tart. 
Prep Time 20 minutes
Cook Time 10 minutes


  • stand mixer or hand mixer
  • cookie sheets & parchment paper


Candied Pecans

  • 1 cup pecans 110g
  • 2 tablespoons maple syrup
  • Pinch salt
  • ¼ teaspoon ground ginger


  • 130 g European-style butter unsalted and softened
  • 220 g brown sugar can use light and dark or just one
  • 3 large egg yolks
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1-2 teaspoons pure vanilla extract
  • 200 g all purpose flour
  • 100 g chocolate chopped
  • 70 g dried cranberries about ½ cup
  • Candied pecans from above


  • To make the candied pecans: preheat the oven to 375 F and toss the pecans, syrup salt and ginger together in a bowl. Spread the nuts over a greased and lined cookie sheet. Bake for about 14 minutes, turning them halfway. Let cool completely before adding to cookie dough.
  • To make the cookies: Preheat the oven to 350 F and line two cookie sheets with parchment paper (grease the pans first, so the parchment sticks).
  • Beat together the butter and brown sugar for a solid 5-7 minutes, until very light and fluffy. Add the yolks, one at a time, with the beater on. Beat for another few minutes, until well-blended. Add the flour, salt and baking soda and beat until combined. Fold in the pecans, cranberries and chocolate.
  • Use a 2 tablespoon cookie scoop to portion the dough and space the cookies so they have room to spread. Bake for 10 minutes.