While in Tucson, we visited the Green Valley Pecan Store. All sorts of delicious, high-quality pecan treats were for sale. The pecan pie is amazing as are their candied pecans. I picked up a big bag of pecan halves to use for a few recipes I’ve adapted from The All-American Cookie Book. These chewy chocolate cookies are rich and decadent, and the pecans provide a nice crunch. Shockingly the extra chocolate chips mixed in at the end aren’t really necessary.
½ cup chopped pecans
1 cup chocolate chips
1 ½ tablespoons butter
⅓ cup flour
⅛ teaspoon baking soda
Pinch of salt
⅓ cup sugar
1 teaspoon vanilla
½ cup chocolate chips
In the microwave, melt together 1 cup of chocolate chips and butter until just combined. In a small bowl, combine flour, baking soda, and salt. In a large bowl, mix together the sugar, egg, and vanilla. Gradually add the chocolate mixture into the sugar mixture. Add in the flour mixture, pecans, and chocolate chips.
Refrigerate the dough for 2 hours.
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Scoop tablespoons of dough onto the baking sheets. Bake 12-14 minutes until set. Cool on the baking sheet for 10 minutes.
Yields 18 cookies