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!

Chocolate Pecan Cookies l SimplyScratch.com

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!

Chocolate Pecan Cookies l SimplyScratch.com
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…

Chocolate.

Pecan.

Drizzle.

Yeah… this recipe has all three. Let’s review.

Chocolate Pecan Cookies l SimplyScratch.com
Here is what you need to make these yummy cookies!!

Chocolate Pecan Cookies l SimplyScratch.com
Start out with chopping about 4 ounces of pecans.

Chocolate Pecan Cookies l SimplyScratch.com
That should equal about a cup of chopped pecans. Set aside.

Chocolate Pecan Cookies l SimplyScratch.com
You are also going to need 3 tablespoons of natural high fat cocoa, measured and leveled.


In a medium bowl combine the flour, cocoa, baking soda and salt.

Chocolate Pecan Cookies l SimplyScratch.com
Whisk until combined and set aside for a sec.

Chocolate Pecan Cookies l SimplyScratch.com
In a large bowl, combine melted butter, light brown sugar and white sugar.

Chocolate Pecan Cookies l SimplyScratch.com
Add in the light corn syrup.

Chocolate Pecan Cookies l SimplyScratch.com
The teaspoon of vanilla extract.

Chocolate Pecan Cookies l SimplyScratch.com
And the two tablespoons of whole milk.

Chocolate Pecan Cookies l SimplyScratch.com
Whisk until smooth and all ingredients are incorporated.

Chocolate Pecan Cookies l SimplyScratch.com
Add half of the flour mixture to the butter and sugar mixture.

Chocolate Pecan Cookies l SimplyScratch.com
Mix and then add in the rest of the flour ingredients. You might start to think this is impossible to mix… but keep going.

Chocolate Pecan Cookies l SimplyScratch.com
Phew!!Technically since there isn’t egg in this you could totally eat this raw! Not that I did that… or did I?

Chocolate Pecan Cookies l SimplyScratch.com
Add in the chopped pecans.

Chocolate Pecan Cookies l SimplyScratch.com
Mix.


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!


So after the loooong wait I removed the plastic wrap and grab a table spoon.

Chocolate Pecan Cookies l SimplyScratch.com
I then scooped about a tablespoon of cookie dough and form round balls, spacing them out on a parchment lined large baking sheet.

Chocolate Pecan Cookies l SimplyScratch.com
With my fingers, I gently press them out out into a circle.

In a preheated 325 degree oven, bake one batch at a time for about 8-10 minutes.

Chocolate Pecan Cookies l SimplyScratch.com
Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining cookie dough.

Chocolate Pecan Cookies l SimplyScratch.com
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!

Chocolate Pecan Cookies l SimplyScratch.com
You want it smooth and silky. If it is thick and un-silky like… just discard and start over.

Chocolate Pecan Cookies l SimplyScratch.com
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!

Chocolate Pecan Cookies l SimplyScratch.com
Let the chocolate drizzle cool before storing.

Chocolate Pecan Cookies l SimplyScratch.com
It was totally dinner time, but my girls and I couldn’t wait any longer. So we swiped one or three to try out.

Chocolate Pecan Cookies l SimplyScratch.com
They were 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 rocks! We dipped apple slices, bananas and maybe our fingers in the remaining melted chocolate. It was a delicious after school snack!

Chocolate Pecan Cookies l SimplyScratch.com
Naturally one always gets carried away… but who knows, these cookies are so good you may even feel compelled to wear chocolate lipstick?

Ummm… darling you got some on your teeth.

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Chocolate Pecan Cookies l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Chocolate Pecan Cookies
Yield: 20 cookies

Chocolate Pecan Cookies

These chocolate pecan cookies are moist, decadent, chocolatey and delicious. Chocolate cookie dough is studded with chocolate chips and pecans.

Prep Time 4 hours 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes

Ingredients

  • 1-1/3 cups unbleached all-purpose flour
  • 3 tablespoons natural unsweetened cocoa powder (measured and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (1-1/4 sticks) unsalted butter, melted and cooled
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 tablespoons plus 2 teaspoons 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)

Instructions

  1. Whisk flour, cocoa, baking soda and salt in a medium sized bowl. In a large bowl; stir whisk butter, sugars, corn syrup, vanilla and milk until smooth. Stir the flour mixture into the butter mixture, then add the pecans and stir some more. Cover and chill until firm enough to scoop, 3-4 hours. This dough can be made 1 day in advanced. Keep chilled.
  2. Preheat the oven to 325°. Line a large baking sheet with parchment paper. Using a table spoon scoop out dough and form into round balls, arrange on baking sheet leaving space. Press gently with fingers to flatten slightly. Bake one sheet at a time for 8-10 minutes. Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining dough.
  3. Once the cookies are cooled; melt the half a cup of chocolate chips with the teaspoon of coconut oil until smooth. With a fork, dip and drizzle over the cookies. Let stand for about 30 minutes for the drizzle to set and serve!