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baking American, Southern
Chocolate Pecan Cookies

Photo by: Joseph De Leo
Comments: 1
 

Recipe

The cookies will rise but still be soft in the center. When removed from the oven, they fall, crack, and remain chewy. Do not bake longer than 3 minutes. These are tiny rich chocolate delights that I feel should not be made larger than silver dollar size.

Yield: Makes 2 dozen cookies

Ingredients

  • 1 tablespoon unsalted butter
  • 8 ounces semisweet chocolate
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup cake flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • ¾ cup pecan pieces
  • ½ teaspoon vanilla extract

Directions

Preheat the oven to 375°. Butter a baking sheet.

In a medium bowl placed in a skillet of hot but not boiling water, melt the butter and chocolate. Be careful not to splash any water accidentally into the chocolate or the chocolate will “seize” and will not melt properly. Set aside.

In an electric mixer, beat the eggs until fluffy, then beat in the sugar, 2 tablespoons at a time, very slowly. This should take about 4 minutes.

In a mixing bowl, sift the cake flour, baking powder, cinnamon, and salt together. Fold this into the beaten eggs. Fold in the chocolate, then the pecans and vanilla. Drop by the teaspoonful on the baking sheet about 2 inches aparts—these cookies do spread. Bake for 3 minutes on the middle rack, until the cookies are shiny and puffed. Cool and store in an airtight container until ready to serve later the same day.


© 1996 Elizabeth Terry
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 cookies.

213kcal (11%)
22mg (2%)
0mg (0%)
20mcg RAE (1%)
110mg
31mg
3g
23g
2g
28g
38mg (13%)
48mg (2%)
5g (23%)
12g (18%)
1mg (6%)
 

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