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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces good quality bittersweet chocolate, chopped
1/2 cup (1 stick) butter
3 large eggs, at room temperature
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
1 1/2 cups chopped pecans, toasted
3.5 ounces good quality bittersweet chocolate, chopped
Preheat oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside. Combine the flour, baking soda and salt in a bowl and set aside.
Place 6 ounces of chocolate and butter in a microwave-safe bowl and microwave for 1 minute. Stir, return to the microwave and microwave for 30 seconds more. Stir and continue until chocolate and butter are melted. Set aside to cool slightly.
Combine the eggs, sugars, vanilla and coffee liqueur in a stand mixer fitted with the whisk attachment. Beat for 5 minutes, until the mixture is light yellow and thick. Fold a little of the egg mixture into the melted chocolate and then fold into the egg mixture. Fold in the dry ingredients. Stir in the pecans and 3.5 ounces of chopped chocolate.
Use a small cookie scoop to drop the dough on the lined baking sheets (or drop by rounded tablespoons) 1-inch apart. Bake for 12-14 minutes, until cookies are set on top. Cool on baking sheets on wire racks for 5 minutes and then transfer to wire racks to cool.
Makes 3-4 dozen cookies.
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CHOCOLATE PECAN COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces good quality bittersweet chocolate, chopped
1/2 cup (1 stick) butter
3 large eggs, at room temperature
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
1 1/2 cups chopped pecans, toasted
3.5 ounces good quality bittersweet chocolate, chopped
Preheat oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside. Combine the flour, baking soda and salt in a bowl and set aside.
Place 6 ounces of chocolate and butter in a microwave-safe bowl and microwave for 1 minute. Stir, return to the microwave and microwave for 30 seconds more. Stir and continue until chocolate and butter are melted. Set aside to cool slightly.
Combine the eggs, sugars, vanilla and coffee liqueur in a stand mixer fitted with the whisk attachment. Beat for 5 minutes, until the mixture is light yellow and thick. Fold a little of the egg mixture into the melted chocolate and then fold into the egg mixture. Fold in the dry ingredients. Stir in the pecans and 3.5 ounces of chopped chocolate.
Use a small cookie scoop to drop the dough on the lined baking sheets (or drop by rounded tablespoons) 1-inch apart. Bake for 12-14 minutes, until cookies are set on top. Cool on baking sheets on wire racks for 5 minutes and then transfer to wire racks to cool.
Makes 3-4 dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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