Double Chocolate Pecan Cookies

by Jessica on June 19, 2013

Double Chocolate Pecan Cookies by My Baking Heart

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!

Double Chocolate Pecan Cookies by My Baking Heart

Double Chocolate Pecan Cookies

Yield: 2 dozen cookies

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/

Double Chocolate Pecan Cookies by My Baking Heart

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{ 10 comments… read them below or add one }

1 Eat Good 4 Life June 19, 2013 at 2:10 pm

Holly smokes, these cookies look unreal. I am so pinning to make them ASAP. I am going to try to make them gluten free hoping they come out like yours. I will let you know :-)

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2 Heather June 19, 2013 at 2:25 pm

These just scream TEXAS to me – I miss it there! Thank goodness I have tons of pecans from my parents to keep the homesickness at bay ;)

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3 Caroline {TheBarbeeHousewife} June 19, 2013 at 3:50 pm

Wow! These cookies look amazing, double chocolate? Yes! Thanks for sharing!

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4 Michele June 19, 2013 at 7:46 pm

These look and sound sinful. I bet that Ghirardelli chocolate makes them very decadent.

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5 Liz June 20, 2013 at 9:41 am

Good for you for signing up and taking the bull by the horns! Doing a half marathon is on my bucket list before I turn 40….only two years left! I better get on it! First, let me enjoy some of these cookies! :)

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6 Jessica @ Sunny Side Up June 20, 2013 at 9:55 am

Girl!! You had me at hello with these cookies!! Holy yum! And ROCK ON with your bad self! I think it’s awesome that you signed up for another half!

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7 yummychunklet June 22, 2013 at 9:38 pm

Love pecans! These look great!

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8 Liz June 23, 2013 at 10:44 am

Double chocolate? Yup, we’d go nuts for these beauties!

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9 Kathy June 23, 2013 at 8:06 pm

These cookies sound fantastic! Pecans and chocolate…yummy!

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10 Katrina September 22, 2014 at 4:31 pm

I just made some very similar chocolaty cookies that I’m working on a post for, but I made them gluten free! Love these!

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