Directions:
- In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
- Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
- Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
- In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.34 Kcal (2308 kJ) | ||
| Calories from fat | 280.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.21g | 48% | |
|---|---|---|---|
| Cholesterol | 45.3mg | 15% | |
| Sodium | 16.37mg | 1% | |
| Potassium | 108.17mg | 2% | |
| Total Carbs | 64.74g | 22% | |
| Sugars | 17.26g | 69% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 377.52 Kcal (1581 kJ) | ||
| Calories from fat | 192.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 48% | |
|---|---|---|---|
| Cholesterol | 31.02mg | 15% | |
| Sodium | 11.21mg | 1% | |
| Potassium | 74.06mg | 2% | |
| Total Carbs | 44.33g | 22% | |
| Sugars | 11.82g | 69% | |
| Dietary Fiber | 1.89g | 11% | |
| Protein | 4.58g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 11% | |
| Calcium | 17.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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