This recipe is adapted from Woman's Day, April 1, 2006. As always, I suggest you use the very best ingredients. I use chopped pecan toffee in the recipe, and I use 15 ounces of 70% chocolate in place of the original 2 10-oz milk chocolate bars. I also use DARK cocoa. And, FYI, there are over 1000 varieties of pecans. Whichever you choose, you'll go nuts for this recipe!
DOUBLE CHOCOLATE PECAN COOKIES
Ingredients
1 cup unsalted butter, softened
2⁄3 cup packed light brown sugar
2⁄3 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
3⁄4 tsp baking soda
3⁄4 tsp salt
2 1⁄3 cups all-purpose flour
2⁄3 cup unsweetened DARK cocoa powder
10 oz chopped pecan toffee
1-1⁄2 cups coarsely chopped pecans
15-oz dark chocolate (70% cacao), chopped coarsely (or dark chocolate chips)
Coarse Kosher salt (optional)
Directions
Heat oven to 375°F. Have baking sheets ready.
Beat butter, sugars, and vanilla in large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda, and salt until combined. Add flour and beat on low speed until blended.
Stir in cocoa powder, chopped toffee, pecans, and chocolate.
Drop rounded tablespoons dough about 1 1⁄2 inches apart on ungreased baking sheets.
Directions
Heat oven to 375°F. Have baking sheets ready.
Beat butter, sugars, and vanilla in large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda, and salt until combined. Add flour and beat on low speed until blended.
Stir in cocoa powder, chopped toffee, pecans, and chocolate.
Drop rounded tablespoons dough about 1 1⁄2 inches apart on ungreased baking sheets.
Optional: sprinkle lightly with coarse Kosher salt.
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to wire rack to cool completely.
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to wire rack to cool completely.
No comments:
Post a Comment