Crisp Cocoa-Pecan Cookies |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 16 |
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Crispy, oversize cookies with a hint of butterscotch flavor. Ingredients:
1 1/3 cups all purpose flour |
3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled) |
1/2 teaspoon baking soda |
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled |
1/3 cup (packed) golden brown sugar |
1/3 cup sugar |
2 tablespoons plus 2 teaspoons light corn syrup |
2 tablespoons whole milk |
1 teaspoon vanilla extract |
1 cup chopped pecans or walnuts |
1/2 cup bittersweet chocolate chips |
Directions:
1. Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
2. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
3. Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
4. Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
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