Double Chocolate Chunk Pecan Cookies

Double Chocolate Chunk Pecan Cookies

The next time that you’re in the mood for a very chocolatey cookie, look no further than this recipe for Double Chocolate Chunk Pecan Cookies. These cookies have a intensely chocolate base that is studded generously with chunks of chocolate and toasted pecans. The result is a rich cookie that delivers a  …

The post Double Chocolate Chunk Pecan Cookies appeared first on Baking Bites.

Double Chocolate Chunk Pecan Cookies

The next time that you’re in the mood for a very chocolatey cookie, look no further than this recipe for Double Chocolate Chunk Pecan Cookies. These cookies have a intensely chocolate base that is studded generously with chunks of chocolate and toasted pecans. The result is a rich cookie that delivers a double dose of chocolate in every bite, plus a nutty crunch that is the perfect contrast to the tender cookie.

The dough for these cookies is made with quite a lot of cocoa powder, which gives them an intense and bittersweet flavor. While it might seem like there is a lot of sugar in the dough, keep in mind that all that cocoa powder is unsweetened, so you need a fair amount of sugar to balance it out. The finished cookies will not be too sweet – in fact, you’ll still have a wonderfully intense cocoa flavor.

The dough is quite thick, so you’ll need a little muscle to stir in the mix-ins, though the cookies spread quite a bit when they bake. This recipe makes a fairly large batch of cookies, which is great when you need cookies for a party or an event. They keep well when stored in an airtight container and can even be frozen for later snacking. That being said, you can halve the recipe if you need a smaller batch.

For the best results, I recommend chilling the dough overnight (or for 24 hours) before baking it. That resting time really helps ensure that the cookies bake uniformly and, while they will still spread nicely, they will spread slightly less than freshly mixed dough. A few unofficial taste tests also suggested that the cookies taste more chocolatey when the dough is rested, but I would have to draft a few more tasters before I can state that as a fact. The cookies are very tender, with a soft chewiness that is very satisfying.

I finished these cookies by sprinkling them with a pinch of coarse salt before going into the oven, which brings out the rich chocolate in the dough when the cookies are finished. You can get the same effect by using salted pecans, instead of plain, as your mix-in. If you don’t have pecans, walnuts work extremely well in these cookies, too.

Double Chocolate Chunk Pecan Cookies
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
2 cups sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups semisweet or dark chocolate chunks
1 cup coarsely chopped toasted pecans
coarse salt, for topping

In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and sugar. Beat in eggs, followed by milk and vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chunks and pecans.
Cover bowl and refrigerate dough for 12-24 hours.*
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1-inch balls and arrange on prepared baking sheet. Sprinkle each with a bit of coarse salt.
Bake for 10-12 minutes, until cookies are set around the edges
Cool for 4-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 4 dozen

*Note: You can bake this dough right away, but the cookies may spread slightly more. They will still be tasty and the baking time will be about the same.

The post Double Chocolate Chunk Pecan Cookies appeared first on Baking Bites.

Salted Malted Crispy Chocolate Chip Cookies

I make A LOT of cookies, an obscene amount. Chocolate chip cookies will always be my favorite to bake and eat. I adore the classic chocolate chip cookie recipe in our cookbook, but I also love trying new chocolate chip cookie recipes. I was playing aro…

I make A LOT of cookies, an obscene amount. Chocolate chip cookies will always be my favorite to bake and eat. I adore the classic chocolate chip cookie recipe in our cookbook, but I also love trying new chocolate chip cookie recipes. I was playing around in my kitchen one day and came up with…

The post Salted Malted Crispy Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

Ultimate Chocolate Cookies

It’s no secret that I love cookies. I have posted over 200 cookie recipes on our blog, some may say that I am cookie crazy and I would say that they are 100% correct because I am CRAZY about cookies:)  I have too many favorite cookies to lis…

It’s no secret that I love cookies. I have posted over 200 cookie recipes on our blog, some may say that I am cookie crazy and I would say that they are 100% correct because I am CRAZY about cookies:)  I have too many favorite cookies to list, but when I am in the mood…

Salted Peanut Butter Chocolate Chunk Blondies

Salted Peanut Butter Chocolate Chunk Blondies
I can’t resist a salty sweet snack, especially one that combines peanut butter and chocolate. These Salted Peanut Butter Chocolate Chunk Blondies are a delicious and easy treat that will satisfy your salty-sweet tooth, too. The Salted Peanut Butter Chocolate Chunk Blondies are made with a buttery peanut butter dough that is loaded …

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Salted Peanut Butter Chocolate Chunk Blondies
I can’t resist a salty sweet snack, especially one that combines peanut butter and chocolate. These Salted Peanut Butter Chocolate Chunk Blondies are a delicious and easy treat that will satisfy your salty-sweet tooth, too. The Salted Peanut Butter Chocolate Chunk Blondies are made with a buttery peanut butter dough that is loaded with dark chocolate chunks and topped with a generous sprinkle of sea salt to bring out the nutty flavor of the peanut butter in every bite.

I usually bake blondies in a square or rectangular baking pan, just as I do for most brownie recipes, but this blondie recipe is baked in a muffin pan instead. The muffin pan produces perfectly round blondies that all have the same ratio of slightly crispy edge to chewy center. It also means that each blondie comes in its own wrapper, making it easy to transport and share them!

The dough comes together in just a couple of minutes and is made with melted butter, peanut butter and both brown and white sugars. It is rich without being too heavy, with a good peanut butter flavor and plenty of chocolate. You can buy dark or semisweet chocolate chunks or create your own by chopping up a larger block of chocolate. Chocolate chips can also be used if that is what you have on hand. Regardless of what shape you opt to work with, the more intense flavor of dark or semisweet chocolate is a better choice than milk chocolate in this recipe, as that can get too sweet.

Line the muffin cups with paper liners before filling them with blondie dough to make it easy to remove the baked blondies. If you want to try to create more contrast between the exterior and chewy center, you can skip the dough in favor of greasing the pan and placing the dough directly into the muffin cups – but be sure to grease the pan well if you go for the wrapper-less route! The finishing touch on these is a generous sprinkle of sea salt before baking. I prefer the flaky sea salt, but any coarse salt will do to really bring out the savory peanut butter and sweet chocolate in each bite.

Salted Peanut Butter Chocolate Chunk Blondies
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted and cooled
1/2 cup white sugar
2/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup smooth peanut butter (national brand)
1 cup dark (or semisweet) chocolate chunks
coarse sea salt, for topping

Preheat oven to 350F. Line 18 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, stir together butter and sugars until well-combined. Stir in egg, vanilla extract and peanut butter, followed by the flour mixture. Mix until dough is uniform and no streaks of dry ingredients remain visible. Stir in chocolate chunks until well-distributed.
Divide dough into prepared muffin tins, filling each about 2/3-3/4 full. Sprinkle with sea salt.
Bake for 18-20 minutes, or until blondies have set on the outside edge and have a hint of color to their tops.
Allow blondies to cool for about 10 minutes, then transfer to a wire rack to cool completely.

Makes 18 blondies

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