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Chocolate Pecan Cookies

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Not feeling one hundred percent on my lazy Sunday I may have polished off four of these cookies in one breath while watching Julie and Julia. A movie about two cooks while eating something I’ve cooked, well baked is almost food inception. In fact, I ate these so efficiently that I cannot recall how many may have been consumed in my pajamas, but it happened and being Sunday and not feeling too well is a good enough excuse for that to happen.

The recipe for these cookies was hiding in plain sight in my inbox when a hankering for some baked goods came calling last week and I decided to replace one of the key ingredients with coconut oil. After the mixture had been all whipped together,  a small drop fell onto my finger while placing these on the baking tray and it was so good that a second spoon had to be pulled out of the draw to have some uncooked cookie mixture in all it’s delicious glory.

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And don’t get me started on how deliciously chocolatey the kitchen smelt when these were baking. Given the fact that this recipe produces between thirty and forty cookies (depending on how much uncooked cookie mixture you consume), the smell wafts through the air for some time.

Yes, like Julie Powell’s comment to her husband about food being sure. That no matter what your day has given you you can make mix ingredients that work together and have a level of success. Even if its small, it is real, palpable.

These cookies are chewy when warm and crunchy when cold and the pecans add a depth to their cocoa denseness.

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Chocolate Pecan Cookies
Adapted from Food and Wine
Makes 30+ cookies

Ingredients:
1 1/2 cups superfine/caster sugar
3/4 cup coconut oil, ever so slightly melted
3 eggs
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecans, roughly chopped

Directions:
Preheat the oven to 190°C/375F and line a baking tray with greaseproof paper.

Place the sugar and coconut oil in a bowl and beat until blended and smooth.

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Add in the eggs, cocoa powder, vanilla extract and salt and beat until well mixed.

IMG_8107Stir in the chopped pecans and spoon tablespoon amounts with 2 inch gaps onto your baking tray.
IMG_8109Bake for approximately 12 minutes or until slightly brown on the edges.

Remove from the oven and let sit on the tray for 10 minutes before removing and cooling completely on a cooling tray.

Serve. IMG_8150

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Note:
Solid coconut oil will require a fair amount of mixing to break up, but you want it to be more solid then soft.

These cookies will crumble and break if taken off the tray before the 10 minutes stated in the recipe to sit on the tray.

Chocolate Pecan Cookies

Serving Size: Makes 30+ cookies

Chocolate Pecan Cookies

Ingredients

  • 1 1/2 cups superfine/caster sugar
  • 3/4 cup coconut oil, ever so slightly melted
  • 3 eggs
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecans, roughly chopped

Instructions

  • Preheat the oven to 190°C/375F and line a baking tray with greaseproof paper.
  • Place the sugar and coconut oil in a bowl and beat until blended and smooth.
  • Add in the eggs, cocoa powder, vanilla extract and salt and beat until well mixed.
  • Stir in the chopped pecans and spoon tablespoon amounts with 2 inch gaps onto your baking tray.
  • Bake for approximately 12 minutes or until slightly brown on the edges.
  • Remove from the oven and let sit on the tray for 10 minutes before removing and cooling completely on a cooling tray.
  • Serve.
  • Notes

    Adapted from Food and Wine

    Solid coconut oil will require a fair amount of mixing to break up, but you want it to be more solid then soft.

    These cookies will crumble and break if taken off the tray before the 10 minutes stated in the recipe to sit on the tray.

    http://roamingtaste.com/chocolate-pecan-cookies/

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