These Chocolate Pecan Fudge Cookies are chewy, soft, and delicious! This recipe makes exactly three dozen delectable morsels and they stay soft for days, making these a great lunchbox cookie.

I baked these beauties for a little pony picnic at the barn and served them the next day for a little croquet lunch in the garden. We love a cookie that can stay chewy for days!

The key to super soft cookies is to not over bake them. Let them finish baking from the residual heat of the cookie sheet. They should still be shiny in the center when you pull them out for mouthwateringly chewy cookies.

This cookie dough does need to chill for several hours so plan ahead. I usually make the dough the night before so the cookies are ready to bake the next day.

Chocolate Pecan Fudge Cookies

Makes 3 dozen
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup special dark cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans
1 cup dark chocolate chips

1. Beat butter until smooth. Add sugar, eggs, and vanilla and beat for several minutes until fluffy.
2. Sift together flour, cocoa powder, baking soda, and salt. Add to butter mixture and mix slowly until incorporating, scraping the sides of the bowl once.
3. Stir in pecans and dark chocolate chips.
4. Refrigerate at least four hours or overnight.
5. Preheat oven to 350 degrees. Roll dough into 1” balls, set on uncreased cookie sheets, and bake for 8-10 minutes. Do NOT over bake. The cookies should still be slightly shiny in the center when you pull them out. Let sit on cookie sheet for 2-3 minutes before using a spatula to set on a cooling rack. Cool completely.