Chocolate Chocolate-Chip Cookies |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 48 |
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I must have found three or four versions of this recipe before I decided that it originated in Maida Heatter's fabulous book of cookie recipes. These are very flat and fragile, and they are my mother's all-time favorite cookie. I only make 'em at Christmas time, because they're too dangerous to keep in the house! Ingredients:
1 3/4 cups flour (sifted, all-purpose) |
1/4 teaspoon baking soda |
1/2 cup unsalted butter (unsalted) |
1 teaspoon vanilla extract |
1 cup granulated sugar |
1/2 cup dark brown sugar (must be dark brown, packed) |
1/3 cup unsweetened cocoa powder |
2 tablespoons half-and-half |
1 cup pecans (broken into bits) |
6 ounces chocolate chips (semisweet) |
Directions:
1. Adjust two racks to divide oven into thirds and preheat oven to 350. Cover cookie sheets with foil (shiny side up).
2. Sift flour and baking soda and set aside.
3. In large bowl of electric mixer, cream butter. Add the vanilla and both sugars and beat to mix well.
4. On low speed, add cocoa and beat to mix. Mix in cream and, on low speed, gradually add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed.
5. Remove bowl from mixer and, with wooden spoon or spatula, stir in pecans and chocolate bits.
6. Use a rounded teaspoonful of dough for each cookie. Place at least 1-1/2 apart; they will spread during cooking.
7. Bake 12-13 minutes. Don't overbake! No matter what they look like, stop at 13 minutes.
8. Let cookies stand until cool.
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