If you follow me on Instagram, you might’ve seen the photo I posted of a warm, fudgy cookie… with hints of pecans and chocolate chips peeking out from every direction. You might’ve also seen that I registered for my second half marathon, the Disney Princess Half.
I’m not sure if I’m driven or just plain crazy. I think back to the days right after I completed my first half and I don’t think I could’ve run a mile if you’d paid me. But once I recovered and got back into my routine, I kept thinking about running another one. So I made it official last week: registered, began training and jumped completely back on that diet wagon.
That’s why I’m sharing these cookies with you now, before I start to crave them next month or in the days leading up to the race. They’re so indulgent and perfect with a big cold glass of milk… I might just have to save one for my weekend treat!
Ingredients
- 2 c Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 6 tbsp unsalted butter
- 3 lg eggs
- 1 c granulated sugar
- 2/3 c all-purpose flour
- 1/2 tsp baking powder
- 2 c Ghirardelli Semi-Sweet Chocolate Chips
- 1 c chopped pecans
Instructions
Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; then, mix in the chocolate mixture.
In a small bowl, whisk together the flour and baking powder; then, gradually mix into the chocolate mixture. Gently stir in the chocolate chips and pecans.
Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Unwrap the dough and with a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1-1/2 inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, or until a shiny crust forms on top of the cookies but the interior is still soft.
Let cool on the baking sheet, then remove from the baking sheet with a metal spatula. Store in an airtight container at room temperature for up to one week.
Adapted from: Ghirardelli
http://mybakingheart.com/2013/06/19/double-chocolate-pecan-cookies/
{ 0 comments }
