Wednesday, April 24, 2013
Chocolate Swirl Pecan Cookies (adapted from Curtis Stone's Cookbook: "What's For Dinner?")
Serves: 18 people (36 cookies)
2 cups pecan halves
2 sticks salted butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 1/2 cups 60% cacao chocolate chips (bittersweet chocolate)
Preheat the oven to 375 degrees F. Arrange the pecans on a large cookie sheet in a single layer. Bake for 10 minutes, stirring once or twice, until fragrant. Remove from the oven.
Meanwhile, in a large bowl, beat butter, sugar, and brown sugar together for 3-5 minutes until a pale yellow and creamy. Add the vanilla and eggs and beat well. Slowly beat in the flour and baking soda until just combined. Stir in the chocolate chips and warmed pecans and mix until just fully incorporated. Note that the chocolate chips will melt slightly and add to the "swirl" effect of the cookies. Using about 1/4 cup of dough, roll the dough into a ball and then place onto cookie sheets. The cookies will spread so place 6-10 on a cookie sheet, depending on size, to avoid cookies from overlapping. Bake the cookies 12-15 minutes, until the tops and edges are golden but the centers are soft. Remove from oven and let cool. Store in an airtight container for up to 5 days.
Curtis says these are best warm, and I agree every cookie is better right out of the oven...but there's no oven at work unfortunately and no one complained! Serve them at room temperature and they'll be just a big of a hit!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.