Extreme Chocolate Pecan Cookies
June 06, 2012
Categories: Comfort Food, Desserts, Cookies, Dropped, Nuts/Seeds, Pecan, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Chocolate, Spring more
"A chocoholic's dream cookie, You will want to have a large glass of milk when you eat these!"
- Serving Size: 1 (79.4 g)
- Calories 349.7
- Total Fat - 21.5 g
- Saturated Fat - 10.5 g
- Cholesterol - 64.6 mg
- Sodium - 177.3 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 2.3 g
- Sugars - 19.6 g
- Protein - 4.6 g
- Calcium - 45.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Add the butter and sugar to the bowl of an electric stand mixer. Beat together for 2-3 minutes on medium-high speed (until fluffy). Add the eggs, one at a time, scraping down the bowl as needed. Mix in the vanilla and cocoa powder until incorporated well.
Add the flour, salt, and baking powder to the bowl and mix on low speed until incorporated. Lastly, fold in the chocolate chips & pecans with a spatula.
Scoop the dough into roughly 1/4 cup balls and place onto prepared baking sheets a couple of inches apart. Flatten slightly with the palm of your hand.
Bake for 15-20 minutes, until just set. Remove from oven and allow to cool on the baking sheets for 5 minutes.
Transfer to a wire rack to cool completely.
Tips & Variations
No special items needed.