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Thursday, October 10, 2013

Chocolate Pecan Pie Without the Pie Cookies!

Last year I was going to make a chocolate pecan pie. I had my husband go out and get pecans. He came home with Pecan pie flavored pecans and they were not what I needed for that recipe.

I improvised and I went with trying out a new cookie flavor. These cookies are so good and a great fall cookie! This would be a good cookie for thanksgiving, for autumn bonfires and it is less messy to eat than pie! I still have not made the chocolate pecan pie! I am trying to branch outside of cookies but I am not much of a pie person unless it is an ice cream pie!

They taste great heated with a little bit of ice cream on top. They would be great autumn cookie cups!

Chocolate Pecan Pie Without the Pie Cookies! Ingrediants:
8 oz Ghirardelli 70% Cacao extra bittersweet chocolate roughly chopped
10 oz Emerald Glazed Pecans in Pecan Pie flavor (two bags)
2.25 cups of flour
2 sticks of butter
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon of Pure Vanilla Extract
0.75 cups of granulated sugar
0.75 cups of brown sugar
2 eggs

  1. Sift together: flour, baking powder, and salt into a medium sized batter bowl . Put aside.
  2. Cut up room temperature butter into small pats of butter and place in the mixing bowl. Using the flat blade attachment in mixer cream the butter, vanilla, brown sugar and granulated sugar together.
  3. Beat the egg in a small with a fork to break up the egg. Add the Vanilla extract to the eggs.
  4. Add the eggs one at a time to the mixture of creamed butter/vanilla/brown sugar/sugar. Make sure in between eggs to beat the mixture well.
  5. Add the sifted dry ingredient slowly folding it into the wet mixture. Run until the dough is mixed thoroughly.
  6. Stir in the roughly chopped chocolate bar and roughly chopped pecans. Make sure that the stand mixer has the pecans through out the mixture by taking using a flat spatula to scrap down the sides.
  7. Preheat the oven to 350 degrees. It makes 24 large cookies or 2 giant cookies.