Chocolate Pecan Cookies
Galletas de Chocolate y PacanasIn Mexico, chocolate is primarily used for a hot beverage, but I discovered small chocolate cookies topped with pecans in a bakery in Guanajuato. Use high-quality unsweetened chocolate, and not Mexican chocolate for the cookies. Mexican chocolate doesn't melt smoothly enough.
Ingrediënten
Makes 30 small cookies
- ½ cup 1 stick unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 2 ounces unsweetened chocolate melted
- 1 large egg beaten
- ¼ cup milk
- ¼ teaspoon pure vanilla extract
- 1¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 30 pecan halves
Instructies
- Preheat oven to 375°.
- Grease 1 large or 2 medium cookie sheets or line with parchment.
- In a large bowl, with an electric beater or mixer beat the butter and sugar together until creamy, about 1 minute.
- Beat in the melted chocolate and egg.
- Add the milk and vanilla.
- In a medium bowl whisk together the flour, baking powder, soda, and salt.
- Stir into the creamed mixture and mix well.
- Drop by rounded tablespoons about 1 inch apart onto the cookie sheets.
- Press 1 pecan half into each cookie.
- Bake about 10 minutes, or until lightly browned and just firm to the touch.
- If using 2 cookie sheets, rotate on the oven racks midway through for even baking.
- Transfer to racks to cool.
Notes / Tips / Wine Advice:
Store, covered, at room temperature 3 to 4 days, or freeze in sealed freezer bags 3 months.
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