There are two things I like about these cookies.
1) They taste YUMMY!
2) The recipe makes over 50 cookies!
You need to try them. I needed something to serve a group of people coming over to listen to a sermon with us so when I saw the amount this recipe made I was thrilled. I hate when a cookie recipe only makes a dozen or so cookies. If I am going to go to the trouble (fun!) of making cookies from scratch, I’d like to have enough to freeze, give away, and serve my family/friends.
I saw this recipe featured on Barefoot Contessa on the Foodnetwork. The recipe is from Ina’s friend Kathleen King who owns her own bakery. She makes these with almonds, which I’m sure would be great. I had pecans on hand so I used them instead. The cookies turn out crispy around the edges, chewy in the center, and wonderfully decadent. If you need a chocolate fix, these are the cookie for you! They are rich, and absolutely fantastic with a glass of milk.
Double Chocolate Pecan Cookies (Gluten Free)
- 2 1/3 cups all-purpose flour (I used Pamelas Baking Mix to make them Gluten Free)
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips (I used a mixture of dark chocolate chips and semi sweet)
- 1 cup pecans, chopped (the original recipe calls for almonds, which would surely be great too!)
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. (Make sure the GF baking mix you use contains xanthan gum. If it does not, make sure to add in 1 1/2 tsp xanthan gum).
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and pecans and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool. (Do not try to remove them from the parchment until they have cooled for at least 6-8 min).
Serve and enjoy!!!