These are similar to Tollhouse cookies, but with a tasty trio of chocolate rather than just plain old semi-sweets. Suzanne insists you use good chocolate to get the best results.
Crisp Chocolate Pecan Cookies
Recipe: Suzanne Carlin
2 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, slightly firm
3/4 cup dark brown sugar, lightly packed
3/4 cup granulated sugar
2 large eggs
3 tsp vanilla extract
4 ounces semi-sweet chocolate,chopped
4 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
2 cups of toasted whole pecans
Preheat oven to 375 degrees. Sift together flour, baking soda, baking powder, and salt. Set aside.
Beat butter on medium-high speed until creamy, about 2 minutes. Add dark brown sugar and beat for 3 minutes. Add granulated sugar and beat for another 3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds.
Gradually add dry ingredients. Stir in chocolates.
Drop dough by tablespoonfuls onto baking sheets covered in parchment paper, about 3 inches apart. Do not crowd cookies because they will spread. Place 3 pecans on top of each mound of cookie dough.
Bake for 10 to 12 minutes, or until tops are just set and the edges are lightly browned.
Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely. Makes about 4 dozen cookies.
