Double Chocolate Pecan Cookies Recipes

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

Flourless Double-Chocolate Pecan Cookies image

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12

Number Of Ingredients 6

Ingredients

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Steps:

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

DOUBLE CHOCOLATE COOKIES

Double Chocolate Cookies image

When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 9

Ingredients

1-1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE-DRIZZLE PECAN COOKIES

Double-Drizzle Pecan Cookies image

These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans
CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners' sugar
CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate, chopped
1 tablespoon butter

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN DOUBLE CHOCOLATE CHIP COOKIES

Pecan Double Chocolate Chip Cookies image

Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup I Can't Believe It's Not Butter!® spread
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, toasted and cooled completely
1 cup white baking chips
1 bag (12 ounces) semisweet chocolate chips (2 cups)

Steps:

Heat oven to 375°F.
Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

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