CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
SLICE & BAKE CHOCOLATE PECAN COOKIES
Toasting the pecans makes a huge difference in the taste of these cookies. The double chocolate drizzle also satisfies my cravings for chocolate. They are so fancy looking, your guests will think they came from the best baker in town! -Lindsay Weiss, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. , Shape into four 6-in. logs; wrap and refrigerate for 2 hours or until firm. , Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool., In a microwave, melt semisweet chocolate chips; stir until smooth. Drizzle over cookies. Repeat with white chips. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN SLICE
Make and share this Chocolate Pecan Slice recipe from Food.com.
Provided by Jogreen
Categories Bar Cookie
Time 35m
Yield 16-24 slices
Number Of Ingredients 10
Steps:
- BASE:.
- Cream butter & sugar together.
- Sift together the flour and cocoa and add to creamed mixture.
- Press into a baking paper lined sponge roll/slice tin.
- Bake at 170'C for 10 minutes.
- FILLING:.
- Bring all ingredients, except the nuts, to the boil in a pot.
- Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
- Pour over cooked base.
- Cover with the pecan nuts.
- TOPPING:.
- Melt together the chocolate and butter.
- Spread over the nuts.
- Slice when cooled.
Nutrition Facts : Calories 306.2, Fat 23.2, SaturatedFat 10.6, Cholesterol 37.6, Sodium 111.9, Carbohydrate 25.4, Fiber 2, Sugar 11.7, Protein 3.2
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