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home > recipes > cookies > chocolate pecan cookies
12 ounces of baking bar chocolate ( try 4 oz bitter, 8 oz sweet ) 3 large eggs 3/4 cup sugar 1 stick butter or margarine 1/2 cup self rising flour dash vanilla ( optional ) Pecans In microwave safe measuring cup place the chocolate and butter and melt in defrost/low cycle a few minutes, stirring to melt chocolate. Let cool. In mixing bowl, beat sugar and eggs until creamy. Add vanilla desired. Beat cooled chocolate mixture into creamed mixture to blend well. Set aside until mixture firms up and becomes thick. With wet hands form/roll mixture into small walnut balls and place 2 inches apart on parchment lined cookie sheet. Press a pecan over each cookie ball. Bake 350F 10 minutes or until a bit puffed and looks set ( these don't rise much ). Don't over bake ! Remove baking sheet from oven let cookies cool a minute or two on the sheet and carefully remove to rack to cool completely. Store airtight or freeze. Yield: approx: 2 1/2 dozen Note: when using part bitter chocolate, these are not overly sweet but are excellent with coffee. I actually prefer them this way. But for kids, I would use semi sweet chocolate instead.

Chocolate Pecan Cookies


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list all recipes by BUTTERFLYDOG (1134)


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keyword: chocolate
keyword: pecan
keyword: cookies
recipes for cookies
recipes by butterflydog
Email Address:
(posted December 21, 2007)

12 ounces of
baking bar chocolate ( try 4 oz bitter, 8 oz sweet )
3 large
eggs
3/4 cup
sugar
1 stick
butter or margarine
1/2 cup self rising
flour
dash vanilla ( optional )
Pecans

In microwave safe measuring cup place the
chocolate and butter and melt in defrost/low cycle a few minutes, stirring to melt chocolate. Let cool. In mixing bowl, beat sugar and
eggs until creamy. Add vanilla desired. Beat cooled chocolate mixture into creamed mixture to blend well.

Set aside until mixture firms up and becomes
thick.

With wet hands form/roll mixture into small
walnut balls and place 2 inches apart on parchment lined cookie sheet. Press a pecan over each cookie ball. Bake 350F 10 minutes or until a bit puffed and looks set ( these don't rise much ). Don't over bake !

Remove
baking sheet from oven let cookies cool a minute or two on the sheet and carefully remove to rack to cool completely. Store airtight or freeze.

Yield: approx: 2 1/2 dozen

Note: when using part bitter
chocolate, these are not overly sweet but are excellent with coffee. I actually prefer them this way. But for kids, I would use semi sweet chocolate instead.


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