Sunday, February 2, 2020

Chocolate Pecan Cookies

Chocolate Pecan Cookies

Towards the end of our Christmas vacation, I baked these Chocolate Pecan Cookies for my mother-in-law. The cookies tasted so great and were chewy and had a perfect crunch from the pecans. If you do not use nuts omit the milk. We are both big fans of chocolate, and these cookies were a hit with the whole family and are delightful with your favorite cup of coffee or tea.

Chocolate pecan cookies

Yield:  1 1/2 - 2 Dozen Cookies

1 cup plus 2 tablespoons All Purpose Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Granulated Sugar

1/3 cup Light Brown Sugar, packed

Yummy cookies

1/3 cup Ghirardelli Unsweetened Cocoa Powder

1/2 cup (1 stick) Unsalted Butter, softened

1 Large Egg

1 teaspoon Pure Vanilla Extract

2 tablespoons Milk

1 cup Pecans, chopped

Chocolate pecan cookies

Heat oven to 375°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt; set aside.

In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy; 1-2 minutes.

Great chocolate flavor

Add egg, and vanilla extract, and mix on medium speed until incorporated.

Add the milk until combined.

Scrape sides of bowl and mix for 10 seconds.

Turn mixer to low speed, and gradually add the flour mixture until combined.

With a spatula, fold in the pecans.

Chocolate pecan cookies

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 12 to 14 minutes or until cookies are set. They should not look wet. My cookies baked in 13 minutes.

Wait 5 minutes and then transfer to wire racks to cool completely.

Recipe adapted from Chocolate Drop Cookies, King Arthur Flour:


-Sophia/Two Frys


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