← Back to Search Results 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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
martin-yans-china Martin Yan's China
by Martin Yan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
nigella-express Nigella Express
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
raos-cookbook Rao's Cookbook
by Frank Pellegrino
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?