The glass in this photo–the one with the fish on it—always makes me think of scotch or Bridge or the Brady Bunch…I dunno…something about those retro fish. While the glasses belonged to my great grandmother, and I have no idea what her drink or game of preference were, I am certain that anything tastes better when drinking from them (especially when accompanied by chocolate pecan cookies).
I can always count on this cookie recipe to deliver and often fall back it on because it produces cookies with the perfect balance of crunch and chew. Plus, the cookies are slice-and-bake so they are perfect for making ahead of time and then baking as needed from the fridge/freezer. The only downside that I can see to this recipe is that it requires a 24 hour rest time for the dough to chill out in the fridge–which usually results in me eating far more of the cookie dough than I’d like to admit over the course of the next day. The cookies are worth it though–promise!
The recipe is adapted from David Lebovitz’s book, Ready for Desert, a cookbook worth investing in. I use this book all the time, both when I need a good recipe or a drool-worth food photo to pine over.
2 1/2 cups of all purpose flour
3/4 tsp baking soda
a pinch of salt
1 cup of unsalted butter — @ room temp.
1 cup of packed light brown sugar
3/4 cup granulated sugar
1 tsp of vanilla extract
2 large eggs — @ room temp.
2 cups of pecans — chopped
14 ounces of chocolate — chopped*
*Trader Joe’s pound-plus bars are awesome/affordable.
First things first–I always start off by chopping and toasting the pecans because they can sit and chill on the counter while I mix up everything else. This way they are pretty much cool by the time I need to add them into the batter. Soooooo….pre-heat the oven to 350° and chop up the pecans. Then spread the chopped pecans out on a baking sheet. (I always cover my baking sheet with parchment for easy cleaning.)
Put the cookie sheet into the oven @ 350° for 10 minutes, tossing the pecans part of the way through and keeping a close eye around minute marker 8 to ensure that they do not burn. Take them out of the oven and place them on the counter to cool while prepping the rest of the dough.
Mix the butter and both sugars until combined–you can do this in an electric mixer or by hand. I’ve done it both ways and either works fine. Add the vanilla and the eggs, one at a time. In a separate bowl, mix the flour, baking soda, and salt together. Then add the dry mixture to the wet, mixing until just combined. Mix in the chopped pecans and chocolate then divide the dough into four portions. Place each portion onto plastic wrap and roll out into a log ~1.5-2 inches in diameter and allow to hang out in the fridge for at least 24 hours. These cookie logs keep in the fridge for up to a week, at which point I move them to the freezer if I haven’t baked them or eaten all of the dough–not likely but it does happen…occasionally.
When ready to bake, the logs get sliced into 3/4 inch rounds and put on a cookie sheet several inches apart. They get baked @ 350° for approximately 10 minutes. I take them out of the oven when the edges start to darken slightly and the centers are done and then allow them to cool on the sheet before moving them to a cooling rack.