DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
FRED'S CHOCOLATE-PECAN COOKIES
This recipe, an adaptation of a popular cookie served at Fred's restaurant in Barneys New York, the Madison Avenue department store, is rich, chewy and dotted with crunchy pecans. If you're into the salty-sweet thing (who's not?), add a sprinkle of flaky sea salt a few minutes before the cookies are done baking.
Provided by Molly O'Neill
Categories dinner, easy, lunch, cookies and bars, dessert
Time 35m
Yield About 60 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
- In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
- In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
- Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 8 grams, TransFat 0 grams
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA
What can I say, everythings Better with BUTTER!!! When I make these for a Holiday, or special occasion, I drizzle these with melted white or Chocolate zig-zagging across each cookie, they look so attractive, and taste, so good. I'll Bet you won't eat just one!!!
Provided by FREDA GABLE
Categories Other Snacks
Time 30m
Number Of Ingredients 16
Steps:
- 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
- 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
- 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
- 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
- 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!
CHOCOLATE PECAN DROP COOKIES
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 188 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
PECOCHOC COOKIES
A tasty pecan/chocolate cookie that I have been making for many years.
Provided by William Anatooskin
Categories Drop Cookies
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine baking soda, baking powder, salt, flour and instant coffee in a mixing bowl.
- Cream the butter with the brown and white sugar until fluffy. Beat in eggs, milk and vanilla extract. Gradually add flour mixture to the butter mixture and beat well. Stir in the chopped pecans and chocolate chips; mix well to blend. Drop cookies by tablespoon onto an ungreased cookie sheet.
- Bake for 15 minutes or until cookies are golden in color.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 19.9 g, Cholesterol 20.6 mg, Fat 7.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 97 mg, Sugar 13.4 g
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Servings 48Estimated Reading Time 2 minsCategory Chocolate Chip CookiesTotal Time 35 mins
- Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.
- Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
- Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.
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