These Chocolate Pecan Cookies are moist, decadent, chocolatey and delicious. Chocolate (egg free) cookie dough is studded with chocolate chips and pecans. and baked. A drizzle of melted chocolate sends these over the top!
My girls have been busy all week writing out Valentines for their classmates. Attaching the temporary tattoos and sealing them with red heart stickers is serious business. They’ve made careful decisions on which card is going to which teacher, who is to get pink, and who gets blue. It’s kinda cute to see their minds tackle the simple project of Valentine’s Day cards!
Do you remember Valentine’s Day as a kid? I still love the Necco heart candies! But as a kid I loved making the Valentine holder that hung from my desk and passing out my valentines to friends. And there was always games like “L-O-V-E” bingo and seven-up! Some days I am honestly jealous that my girls get to do all that fun stuff and I don’t!
Every year Pat gets our girls a box of chocolates (and every year I wonder where’s mine?!) but since I’m working over the weekend, not that we usually make a huge deal over this holiday, I decided why not bake up a bunch of yummy cookies for us? Really it’s any excuse to taste test this recipe that I found in my February 2011 issue of Bon Appétit magazine. They were featuring lots of yummy recipes using cocoa, and it was really hard to choose which one I was going to try first… but my eyes and stomach kept coming back to this cookie recipe.
If I had to describe these cookies in three words it would be…
Yeah… this recipe has all three. Let’s review.
To Make These Chocolate Pecan Cookies You Will Need:
- unbleached all-purpose flour
- natural unsweetened cocoa powder (measured and leveled)
- baking soda
- kosher salt
- unsalted butter (melted)
- light brown sugar, packed
- granulated sugar
- light corn syrup
- 2 tablespoons whole milk
- 1 teaspoon real vanilla extract
- 1 cup pecans, chopped
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon unrefined coconut oil (optional)
In a medium bowl combine 1-1/3 cups flour, 3 tablespoons unsweetened cocoa powder, 1/2 teaspoon if both baking soda and kosher salt.
Whisk until combined and set aside for a sec.
In a large bowl, combine 10 tablespoons (1-1/4 sticks) melted butter, 1/3 cup both light brown sugar and granulated sugar.
Add in 2 tablespoons plus 2 teaspoons light corn syrup.
And 1 teaspoon of vanilla extract.
And 2 tablespoons of whole milk.
Whisk until smooth and all ingredients are incorporated.
Add half of the flour mixture to the butter and sugar mixture.
Mix and then add in the rest of the flour ingredients. You might start to think this is impossible to mix… but keep going.
Phew!!Technically since there isn’t egg in this you could totally eat this raw! Not that I did that… or did I?
Roughly chop the pecans until you get 1 cup of chopped – roughly that’s about 4 ounces.
Add them into the cookie dough.
Then cover with plastic wrap and refrigerate for 3-4 hours.
In the mean time I noticed my dog. Doing what he does best. Napping.
So I crept up on him and got in his face for some pictures. Then he sensed my presence and gave me the evil eye.
He’s saying “C’mon lady… I’m nap’n here!?”
So before I left I took a quick whole body shot just to show you how this dog sleeps. Look at those legs, they’re like tentacles!
Must be nice to eat, play and nap when you feel like it!
After the loooong wait I removed the plastic wrap and grab a table spoon.
I then scooped about a tablespoon of cookie dough and form round balls, spacing them out on a parchment lined large baking sheet.
With my fingers, I gently press them out out into a circle.
In a preheated 325° oven, bake one batch at a time for about 8-10 minutes.
Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining cookie dough.
Once all of the cookies have cooled, I melted a half a cup of semi sweet chocolate chips with one teaspoon of un-refined coconut oil.
Chocolate + Coconut Oil = Mmm Mmm goodness!
Drizzle all over the cookies. This by far is my favorite part of making these cookies. I want to put drizzle on anything and everything now… it’s extremely therapeutic!
Let the chocolate drizzle cool before storing.
It was totally dinner time, but my girls and I couldn’t wait any longer. So we swiped one for each of us to taste test.
They are so good! I didn’t know if I would like the whole “nuts baked into a cookie” thing, but it totally works. And the chocolate drizzle is WOW! We dipped apple slices, bananas and maybe our fingers in the remaining melted chocolate. It was a delicious after school snack!
Naturally a certain someone always gets carried away… but who knows, these cookies are so good you may even feel compelled to wear chocolate lipstick?
Um Mal? You have some on your teeth.
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