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.
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