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.
Ingredients
- 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
Instructions
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.
Notes
*Use any combination of chocolates you like. The original recipe lists white, semi-sweet, and milk chocolates.
Recipe adapted from Great Cookies.
March 6th, 2008 at 12:27 am
I made Jill O Connor’s version of these cookies and they were fantastic!! The pecans and chocolate combined together is amazing.
March 6th, 2008 at 8:31 am
I’ve been looking at this cookbook. I think I’m going to have to get it!! And I just might have to check out her others as well.
March 6th, 2008 at 9:03 am
They look plenty pretty to me! I love that the pecans are on top of the cookie, they must get really crunchy.
March 6th, 2008 at 9:30 am
I think they are pretty! Chocolate makes everything pretty in my opinion.
March 6th, 2008 at 9:36 am
These look delicious! I just want to bite right into those big chocolate chunks. I’ve been craving a good chocolate chip cookie for a while – I may just have to try my hand at these, but without the white chocolate (I tend to stay away from it, but I’d like to make my own one day).
I’d like to say Hello, too! I’ve been keeping up with your blog for a few months now, but I’ve never thought to leave a comment before (D’oh!).
March 6th, 2008 at 11:23 am
Oh wow…these are just amazing~
March 6th, 2008 at 11:53 am
I may have to make these just so I can take pictures to hang over my couch (and to eat the whole batch!) Wow!
March 6th, 2008 at 12:50 pm
You are killing me with all these cookies!!! They look amazing!!!
March 6th, 2008 at 1:19 pm
I love Carol’s book ! These cookies look sooo delicious! Her giant sugar cookies are great too!
March 6th, 2008 at 1:48 pm
Those cookies look amazing. I want one RIGHT NOW, but I guess I’ll have to wait until I actually bake them. Thank you for sharing this recipe!
March 6th, 2008 at 3:23 pm
oh, I think that I should…no, I had to try this recipe ,-) bien joué!
March 6th, 2008 at 4:04 pm
Always room for another chocolate chip cookie recipe! I’ll nix the white choc & up the bittersweet:) Thanks for the aditional ways on how to use (and eat!) good chocolate!
March 6th, 2008 at 5:50 pm
These cookies look amazingly delicious. I love the chocolate streak in them.
March 6th, 2008 at 6:18 pm
Great Photo…. They look amazing. chocolate and pecans….are always a wonderful combination.
March 6th, 2008 at 6:52 pm
Roast and salt the pecans for an even better cookie.
March 6th, 2008 at 7:51 pm
Those cookies look so good!
March 6th, 2008 at 8:32 pm
Thanks, everyone! If any of you give these a try, please let me know what you think.
Marine, thanks for commenting! It’s nice to meet you!
March 6th, 2008 at 11:08 pm
Oh, these look great! You did an excellent job at making my mouth water. There are two things I absolutely love to pieces:
1. My DH
2. Pecans (running a verrry close 2nd, lol)
March 7th, 2008 at 9:13 am
First, I completely agree with you – niche cookbooks are a must. While I’ve discovered some delicious recipes in A-Z type cookbooks, the books with a narrowed focus have always taught me something more, a secret hint, tip or trick that I never knew. Those insider secrets alone have always been worth the cost of adding a cookbook to my ever-growing collection.
Secondly, your photo (the 2nd one with the oozing chocolate) really put this post over the top. Talk about mouthwatering! I swear, if you were selling these cookies online, I’d order a few dozen right now!
March 7th, 2008 at 4:01 pm
These cookies look soooo good. I’m sure I’ll be
tring them soon.
March 7th, 2008 at 5:47 pm
Oh good grief. That molten chocolate picture is making me want Lent to end NOW!!
March 7th, 2008 at 7:07 pm
Marq, pecans rank pretty high up for me, too.
Sandie & Cindy – thanks!
Joy, I know better than to give up chocolate for Lent. My sister did that once, and it wasn’t pretty.
March 8th, 2008 at 6:05 am
That second picture, with all the melted chocolate, is just — well, my reaction to seeing it sounded something like ‘JSKDNKSJND’, if you get the idea. XD
March 8th, 2008 at 3:57 pm
Indigo, strangely enough I know exactly what you mean.
March 10th, 2008 at 6:29 am
Ok, Jen, I’m bookmarking these right now! Sinful.
March 22nd, 2008 at 12:36 pm
Jennifer, I just took these cookies out of the oven! Love, love, love them! My husband really liked them as well. My Daughter-in-law liked them too but she picked the pecans off. Go figure!
March 22nd, 2008 at 1:53 pm
Cindy, I’m glad y’all liked them. If your daughter-in-law picks off the pecans, then that’s just more for you!