Due to severe lack of dessert in the house, my daughter decided to bake these chocolate pecan brownie cookies. In short, they are amazing. Chocolatey, salty, crunchy,and buttery (as Mr. Rockies puts it), these cookies will thwart even the most determined dieter. It would be hard to resist this kind of chocolatey goodness. However, despite their angelic perfection, these treats are quite simple to make! For my teen daughter, it took about 30 minutes of preparation time, with the subsequently additional hour of eating them. You will not regret making these chocolate pecan brownie cookies, so go ahead- give in to the chocolate! (WARNING – Bake at your own risk, you’ll probably eat them all.)
|Chocolate Pecan Brownie Cookies||
- ½ cup unsalted organic butter, at room temp.
- 4 (1-oz.) unsweetened organic chocolate baking squares, chopped
- 3 cups semisweet organic chocolate chips, divided
- 1½ cups organic all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 4 large organic eggs, at room temp.
- 1½ cups organic sugar
- 2 teaspoons good vanilla extract
- 2 cups chopped pecans, toasted
- Preheat your oven to 350 F.
- Line baking sheets with silicon pads or baking paper. Set aside.
- Mix flour, baking powder and salt. Set aside.
- In a heavier sauce pan melt together baking chocolate, butter and half (1½ cups) chocolate chips. Set aside to cool.
- In stand-mixer on medium speed combine butter and sugar (beat about 4 minutes).
- Set speed on low and add eggs (one at a time).
- Mix in the vanilla and add the chocolate mixture until well combined.
- Add the flour – don’t over mix!
- Stir in the pecans and chocolate chips. Mix well.
- Place dough by 2 tablespoonfuls 1 inch apart onto prepared baking sheets.
- Bake for 10 minutes.
- Let the cookies cool slightly before transferring to a cooling rack.
Adapted from Southern Living.