Sunday, April 20, 2008

Triple Chocolate Pecan Cookies

Once again, a recipe from Bake or Break. We are nearing the end of my list of stuff I really want to make from that site, I promise. At least for now.

I used a combination of Ghirardelli baking bars for the recipe. I used what they was available at Kroger, which happened to be their white chocolate, semi-sweet and 60% cocoa bars. There is not much of a selection around here as far as chocolate goes. I also didn't like the idea of using whole pecans to top the cookies. Personally, I just don't like biting into a whole pecan on top of anything. Personal preferance I suppose. So I rolled the cookies in crushed toasted pecans with a little bit of sugar.

Here is the recipe:

2 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup butter, not quite softened
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
4 oz. semi-sweet chocolate, roughly chopped
4 oz. bittersweet chocolate, roughly chopped
4 oz. white chocolate, roughly chopped
1 1/2 cups of toasted pecans

Preheat oven to 375°.

Mix together flour, baking soda, baking powder and salt. Set aside.

Beat butter until creamy, about 1 1/2 to 2 mins.
Add dark brown sugar and beat for 2-3 minutes.
Add granulated sugar and beat for another 2-3 minutes.
Add eggs one at a time, mixing well after each.
Add vanilla and beat for about 30 seconds.
Gradually add dry ingredients.
Stir in chocolates.
Roll dough into balls then roll in crushed pecans. Place on baking sheets (ungreased or with Silpats) about 2-3 inches apart. They will spread.
Bake for 8-10 minutes, or until tops are just set and the edges are lightly browned.

To be perfectly honest, I was less than impressed with these. For all that chocolate they just weren't all that tasty. I'm sure they are fabulous, but I hate. loathe. detest. abhor. despise. white chocolate. And I'm not a huge fan of semi-sweet/milk either. The darker the better is my motto. I like my chocolate like my own personality...dark and bitter.

1 comment:

Robin said...


Yummy, yummy, yummmy - you would think with three types of chocolate it might be too much - NOT.

Rolling them in pecans with a little sugar was genius, it gave them a little sweet crunch, I'm ready for some more AFTER my Chocolate Wild Cherry M&M cookies!