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Thursday, January 19, 2017

Double Chocolate Chip Pecan Cookies



Today feels like a baking day.  It's chilly outside and nothing warms the house up like the aroma from a busy oven. Especially when that aroma includes chocolate!

These chocolaty cookies are delicious!  I don't often put nuts in my recipes because my children don't love them.  However, I DO love them and did you know that pecans are a pretty healthy nut?  We'll focus that direction and forget about the cup of butter in these that might offset the health benefits!

Every bit as easy to mix up as regular chocolate chip cookies, but a nice change of pace when you're in a nutty mood.


Double Chocolate Chip Pecan Cookies

1 C. butter, softened
1 C. brown sugar
3/4 C. white sugar
1 tsp. vanilla
1 T. water
2 eggs
2 1/2 C. flour
1/3 C. cocoa
1/2 tsp. salt
1/2 tsp. baking soda
2 C. semi-sweet chocolate chips
1 C. chopped pecans

Preheat oven to 375.

Blend the butter, sugars, vanilla and water until light and fluffy.  Add the eggs and beat until well mixed.   Add flour, cocoa, salt and baking soda and mix until dough is consistent texture throughout.  Stir in chocolate chips and pecans.

Drop dough by spoonfuls onto a cookie sheet (about 12 per sheet) and bake for 9-11 minutes.   Cool for at least 2 minutes on cookie sheet and then remove to cooling rack.  

Eat. (But then that's sort of a given, isn't it!)

Joy's Notes:  I like to use a cookie scoop - like an ice cream scoop but smaller. The 1 oz. size is best for these cookies, or use a rounded teaspoonful of dough.  The cookies should look not quite done when you take them out of the oven and they'll finish while sitting on the cookie sheet.


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