Bittersweet Chocolate Pecan Cookies
Right now I am sitting on my couch rescuing some wine that was trapped in a bottle. Would you like to join me? Have a sit.
I went bathing suit shopping today.
If you didn’t know, that counts as both physical exercise and a mental health test. I think in all I wrestled on 32 different pieces, tops and bottoms, mixed and matched. All that I left with was a bitter attitude and little red scratch marks all over where the price tags sliced up my body in the dressing room no bigger than an airplane bathroom.
I know how it goes: get your bikini body by simply putting a bikini on your body. In general I love that. But I’m proudly rocking a mom-bod with glorious “components,” and I want something fairly modest that doesn’t make me look like a lumpy couch. Is that too much to ask? Who designs those things anyway? Another glass, please.
So when I came home I dug around the cupboards for a bit and pulled out a variety of bittersweet chocolate and some nuts. They seemed like a good match for my mood. I put together some bittersweet chocolate pecan cookies.
Take that, swimwear!
First of all, I love the way chocolate sounds as it’s getting broken and chopped into little delicious chunks. Due to the day’s events, I spent a few concentrated moments breaking the hell out of the chocolate bars. Snap. Snap. Snap.
I’ve baked with bittersweet chocolate several times, but never simply chopped it up with some smashed nuts and put it in cookie dough. Let me tell you, this was a good decision.
I also added pecans, but rather then just chopping them up, I threw them in a little baggie and whacked them senseless with a wooden spatula. The day was getting better by the minute.
After dropping the dough on the cookie sheets and taking a ten minute breather to wait for the heavenly aroma, I was feeling back to my normal delightful self.
The result of this dough is a fabulously thick palm-sized cookie that’s chewy in the middle and crunchy around the edges. They’re bittersweet with a subtle nutty goodness, and they’re begging to be dunked into a cold glass of milk. I love that they’re not super rich or taste too sugary, but they do hit that chocolate craving.
You could get away with adding an ounce or two more of the chocolate if you want, or even sub some of the bittersweet chocolate with semisweet. Go ahead and scrape every last bit of chocolate dust off the cutting board into the bowl. Chop (or whack) the nuts into tiny bits and scrape it all in the there as well. You want every last bit of chocolaty nutty goodness in these things. This recipe yielded 28 cookies, but if you ask the rest of my family it only yielded 25. Not sure what happened to the other three.
I’ll go out again next weekend to continue the search. But today, it’s wine and cookies.
- 1 1/2 c flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c unsalted butter, room temperature
- 1/2 c brown sugar
- 1/4 c granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 7 oz bittersweet chocolate
- 1/2 c pecans
Preheat oven to 350F. Prep 2 cookie sheets with parchment or silpats.
In a small bowl, whisk flour, baking soda, salt, and cinnamon.
Chop the chocolate bars/morsels into small chunks and slivers, set aside.
Chop the pecans into tiny pieces, or put them into a baggie and whack them with a spoon until very small. Set aside.
In a large bowl, cream butter and sugars until light and fluffy.
Add egg and vanilla, beat until combined.
Add dry ingredients, mix just until combined.
Fold in chocolate and pecans.
Drop by the tablespoon onto prepared cookie sheets about 2 in apart.
Bake 12-14 min until just barely golden on top.
Let cool on cookie sheets for 3-5 min and remove to wire rack.
Serve with a big 'ol glass of milk for dunking.
Use a melon baller to help form the cookies, or roll dough into balls with your hands, or drop with a spoon. They all work well.
Store up to a week in an airtight container.