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
- Cut up room temperature butter into small pats of butter and place in the mixing bowl. Using the flat blade attachment in mixer
- Beat the egg in a small with a fork to break up the egg. Add the Vanilla extract to the eggs.
- 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.
- Add the sifted dry ingredient slowly folding it into the wet mixture. Run until the dough is mixed thoroughly.
- 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.
- Preheat the oven to 350 degrees. It makes 24 large cookies or 2 giant cookies.