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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Folks who love brownies will enjoy these fudgy treats from Miriam Miller of Thorp, Wisconsin. The recipe makes less than a dozen large cookies that are chock-full of pecans and chocolate chunks. Ingredients:
8 ounces semisweet chocolate, chopped and divided |
2 tablespoons butter, softened |
1/3 cup packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1 cup chopped pecans |
Directions:
1. In a microwave, melt four four ounces of chocolate; cool to room temperature. Coarsely chop remaining chocolate; set aside.
2. In a small bowl, cream butter and brown sugar. Beat in egg and vanilla. Add cooled chocolate; beat until blended. Combine flour and baking powder; gradually add to creamed mixture. Stir in pecans and chopped chocolate.
3. Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 350° for 10-12 minutes or until firm and tops are cracked. Let stand for 2 minutes before carefully removing to wire racks to cool completely. Yield: about 9 cookies.
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