My cookbook buying habits have changed over the years. I used to want all of those comprehensive books, the ones that covered how to make everything from appetizers to dessert. Now, I seem to be drawn to the more specific ones. Of course, I buy general baking books, which I suppose are specific themselves. But, I like those books dedicated to something even more specific. I figure that if someone decides to narrow their topic that much, then they will probably know a lot about it.
Carole Walter has written several cookbooks on specific subjects. I have a few of hers, including Great Cookies, which is the source of the recipe for these cookies. With all the tempting recipes, it was hard to pick just one. So, why this one? Look at that title. How could I not make these?
I am a big believer in good chocolate. My local chocolate supply is quite limited, but I do try to stock up when I have the chance. These cookies are a great excuse to break out the good stuff. There is so much chocolate in these that you’ll think that it will never mix into the batter. It’s worth the effort, though, and actually the chocolate doesn’t need to be completely covered with cookie dough.
Of course, if all that chocolate isn’t enough, the pecans on top really push it over the top. Placing the pecans on the dough can be a bit tricky. There isn’t much surface area, so just fit them on however you can. The cookies spread a good bit as they bake, and the pecans will move along with them.
The result is a delicious batch of large, thin, chewy cookies overflowing with wonderful chocolate and crunchy pecans. While they may not be the prettiest cookies you’ll ever make, they may be among the tastiest.
- 2 & 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, slightly firm
- 3/4 cup dark brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounces semi-sweet chocolate*, roughly chopped
- 4 ounces bittersweet chocolate*, roughly chopped
- 4 ounces white chocolate*, roughly chopped
- 1 & 1/2 to 2 cups of toasted whole pecans
Preheat oven to 375°.
Mix together flour, baking soda, baking powder, and salt. Set aside.
Beat butter on medium-high speed until creamy, about 1 & 1/2 to 2 minutes. Add dark brown sugar and beat for 2-3 minutes. Add granulated sugar and beat for another 2-3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds.
Gradually add dry ingredients. Stir in chocolates.
Drop dough by tablespoonfuls onto baking sheets (ungreased or with Silpats) about 3 inches apart. Do not crowd cookies because they will spread. Place two or three pecans on top of each mound of cookie dough.
Bake for 8-10 minutes, or until tops are just set and the edges are lightly browned.
Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely.
*Use any combination of chocolates you like. The original recipe lists white, semi-sweet, and milk chocolates.
Recipe adapted from Great Cookies.