Chewy Chocolate Pecan Cookies

OK so I feel like I should preface this with a heaping cup of honesty:  these totally did not turn out how I meant for them to.

 

It’s true, I’ve posted a kitchen fail on here and am going to tell you to go make it.  Because sometimes failure tastes like a rich, chewy chocolatey cookie and there’s nothing wrong with that.

 

Originally these were supposed to be a shortbread, hence the lack of eggs.  They were going to be dunked wholeheartedly into large cups of decaf coffee and I was surely going to have to send some to work with Nate because Lord knows I have no self control when it comes to shortbread and hot beverages.  So I made the cookie dough, refrigerated it, sliced it and placed it on the cookie sheet.  I baked them in the oven for 10-ish minutes and then gasped in surprise when they came out not like shortbread at all.  But surely they would shortbread up (totally a real phrase) after cooling, right?

 

WRONG.  And y’all, wrong never tasted so darn right.  So yes, make this kitchen fail – oh, and if you’re thinking you’ll make the batch and stick ’em in the freezer to decrease the number you eat?  Yeah, doesn’t work.  They’re even better cold.

CHEWY CHOCOLATE PECAN COOKIES

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking soda
  • 1 stick (8 Tbsp) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup chocolate chips

In a bowl beat together the butter and sugars until creamy.  Add in the vanilla and mix until combined.  Mix in the flour, cocoa powder and baking soda and mix until just combined, then fold in the pecans and chocolate chips.  Refrigerate the dough for 30-60 minutes before baking.  Preheat oven to 325.  When the dough is done chilling scoop by the tablespoonful onto a baking sheet lined with parchment paper or a Silpat (I know I said I sliced the dough before, but since that was part of the shortbread idea and these didn’t turn out like shortbread it’s not necessary).  Bake at 325 for 10-12 minutes.  Let cool completely before serving or else you’ll have a doughy sticky mess to contend with!

A yes, the sweet chocolate taste of failure.  Never tasted so good!

 

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Comments

  1. Wil says

    I made your recipe, but I made these alterations, and they came out PERFECTLY:

    1/2 cup more flour
    1/4 cup milk
    1 egg

    I also substituted 1 1/2 tsp of molasses, blended with 1/2 cup of regular sugar, instead of brown sugar (as I was out of brown sugar). I don’t know if that had any effect on the outcome, but they tasted delicious, so I am not going to ponder it for too long. :)

    • Heather says

      i honestly don’t know, although next time i will probably add more flour and make sure the dough is SUPER cold when i slice it. i’ll let you know if i figure it out!