Monday, February 15, 2010

Chocolate Pecan Cookies (a.k.a. Nutty Coco-Balls)


1 1/2 (maybe a bit more if needed) cups all-purpose flour
1 tsp baking powder
1/2 cup unsalted butter (1 stick)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 egg
1 cup (or more) chocolate chips
1/4 to 1/2 cup crushed pecans

Step one: preheat the oven to 375 degrees Fahrenheit and lightly grease 2 cookie sheets.

Step two:  place all dry ingredients in a medium bowl and mix together.

Step three: in a large bowl, mix together the wet ingredients. Gradually mix in the dry stuff.

Step four: place tablespoonfuls of the mixture on to the cookie sheets, spacing them well apart to allow for spreading during cooking.

Step five: bake in the oven for 10 to 12 minutes or until the cookies are golden brown.

Step six: using a spatula, transfer the cookies to a wire rack to cool completely. This recipe makes about 25 to 30 cookies.

Rebel Baker's Note: these are yummy. Try to keep them away from your siblings.

1 comment:

  1. Great successes on our cookies. We make a good combo with the baking and wine