Tuesday, January 25, 2011

Crisp Cocoa-Pecan Cookies

I received my bon appetit magazine in the mail yesterday and there were a few recipes that caught my eye right away and knew I had to make soon! I decided to start first with this one because I had all the ingredients on hand and well, they're cookies, I can't help but get excited. I only made 1/2 batch like I usually do with first time recipes and now i'm wishing I hadn't! I left out the nuts since my husband doesn't like nuts in his baked goods (unfortunately. Especially since they would have been so good in these), but they still had a slight nutty, or butterscotch flavor to them. They really did spread out more than I thought they would and you'll end up with a thin, crispy cookie. They felt slightly fancy to me, don't ask why. I really did love these and i'm already thinking of when I can make them again.
Crisp Cocoa-Pecan Cookies
bon appetit magazine
Yield: about 16 oversize cookies
1 1/3 cups all-purpose flour
3 TBLS. natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)
1/2 t. baking soda
10 TBLS. (1 1/4 sticks) unsalted butter, melted, cooled
1/3 c. (packed) golden brown sugar
1/3 c. sugar
2 TBLS. plus 2 t. light corn syrup
2 TBLS. whole milk
1 t. vanilla extract
1 cup chopped pecans or walnuts
1/2 c. bittersweet chocolate chips
Whisk flour, cocoa, baking soda, and 1/2 t. (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, atleast 4 hours. (Mine felt firm sooner so I only chilled for about 2 hours). *Can be made 1 day ahead; Keep chilled.
Preheat oven to 325 deg F. Line baking sheet with parchment paper. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared baking sheet. Using fingers, spread out dough to 3 inch diameter disk. Repeat with remaining dough, spacing 5 inches apart.
Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to cooling rack. *Can be made 4 days ahead. Store airtight at room temperature.
Melt chocolate chips. Drizzle over cooled cookies and let stand until chocolate sets, about 30 minutes.
Linked up to
Follow TawnyAlexander on Twitter


  1. They look fancy! My husband isn't a big fan of nuts in his baked goods either, which is such a shame! If it were up to me, I'd put walnuts and/or pecans in almost anything. The things we do for our picky eaters!

  2. I know, it is a shame! But im picky about my regular food and he's usually not so I guess it's fair.

  3. I'm a huge fan of nuts in baked goodies...and these look delicious! What I'm less a fan about is corn syrup...I would probably try a little honey in its place.

    Your visit was much appreciated...it became a great way to discover your blog.
    Btw...I liked and took short notes on a few of your posts...especially the Italian chocolate ice-cream ;o)

    Ciao for now and flavourful wishes,

  4. Thanks for linking this up at Sweets for a Saturday. They look so chocolatey and good, the perfect treat for eating with a nice cup of cocoa, because you can never have too much chocolate, right?