Flourless Salted Pecan Chocolate Cookies
Prep time
Cook time
Total time
These extra large flourless salted pecan chocolate cookies are incredibly rich and decadent. You'd never be able to guess that they're gluten-free!
Yield: 12 large cookies
  • 2 c. dark chocolate chips (60% or higher)
  • 3 tbsp. butter
  • ¾ c. granulated sugar
  • ¼ c. brown sugar
  • 3 tbsp. cornstarch
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 3 eggs
  • ½ tsp. pure vanilla extract
  • ¼ c. lightly toasted pecans, coarsely chopped*
  • Sea salt flakes, for garnish (optional)
  1. In a double boiler (or a bowl set over a saucepan filled with a few inches of water), place 1½ cups of the chocolate chips in the bowl along with the butter. Using a spatula, stir until the mixture is smooth. Turn the heat off, but leave the mixture to sit over the water.
  2. In a medium size mixing bowl or the bowl of a stand mixer, combine the sugars, cornstarch, baking powder, and kosher salt. Add the eggs and vanilla, beat just until incorporated.
  3. Add in the melted butter and chocolate mixture, beat until smooth. Using the spatula, fold in the remaining ½ cup chocolate chips and the pecans. Cover the bowl with plastic wrap so that it touches the surface of the dough. Place in the refrigerator to rest and chill for at least 3 hours, preferably overnight.
  4. Preheat the oven to 350 degrees, line a baking sheet with parchment paper or a baking mat.
  5. Using a large cookie scoop (#20 or approximately 3.5 tbsp.), form balls of dough (the batter won't be super thick, think ice cream consistency. Place on the prepared baking sheet (only 6 per sheet) then gently press the tops of the dough to flatten them, they should still be about ¾" thick.
  6. Place in the oven and bake for 9-10 minutes, rotating the sheet halfway through. The cookies are done when they just start to crack on top and the edges are firm. They will look slightly underbaked, that's ok. Remove from the oven, sprinkle with sea salt and allow the cookies to cool on the baking sheet for 8 minutes. This helps them firm up so don't remove them too soon! Transfer to a wire rack to cool completely.
*You can completely omit the nuts or substitute them for pistachios, walnuts or almonds. I'd suggest adding more chocolate, coconut or dried cherries in place of the nuts if you do decide to go nut-free!
-To make these a standard size, use a regular cookie scoop (#40 or 1.5 tbsp.) and bake for 7-8 minutes. The yield will be about 2 dozen.
-To make this recipe even more decadent, try browning the butter or adding a pinch of espresso powder!

Recipe source: slightly adapted from Dominique Ansel: Secret Recipes
Recipe by Life Made Simple at https://lifemadesimplebakes.com/flourless-salted-pecan-chocolate-cookies/