Double Chocolate Pecan Cookies
Decadent, nutty, fudgy cookies that cover all the bases of chewy center, crispy edges, and chunky mix-ins.
Instructions
Toast pecans in a medium saucepan over medium heat, stirring frequently, until aromatic (~ 8 mins). Add butter and shortening and cook at a simmer for 10 minutes, stirring occasionally. Turn off the heat and quickly add in sugars and milk, stirring vigorously to dissolve the sugar. Allow the mixture to cool for a few minutes.
While the saucepan mixture is cooling, sift flour, cocoa, baking soda, spices, and espresso powder into a large bowl.
When the saucepan mixture is no longer steaming, stir in extract, salt, and spirit.
Pour saucepan mixture into dry ingredients and fold together. Allow to cool to cool until the bowl is no longer warm to the touch, either on the counter or in the refrigerator (be careful not to allow to harden if it’s in the fridge).
Fold in chocolate chips.
Cover dough on the surface or transfer to airtight container and refrigerate for a minimum of 30 minutes or up to two days. The dough can be frozen en masse or in cookie-sized portions and baked from frozen for a little longer amount of time.
When ready to bake, preheat oven to 375°F and ensure rack is centered in oven. Prepare baking sheet with parchment or silicone mat.
Portion out cookies into approximately 1 oz sized balls and arrange on baking sheet, leaving ample room for spreading. Sprinkle tops with flaked salt, if desired.
Bake for 12-18 minutes depending on cookie size and desired texture.
Allow to cool on baking sheet for 10 minutes, then transfer to a wire rack lined with paper towels to absorb excess moisture. Enjoy warm or when completely cooled.
Ingredients
¼ C (1 oz) chopped pecans
½ C plant-based butter
¼ C vegetable shortening
½ C (120 g) brown or coconut sugar
⅔ C (160 g) granulated sugar
¼ C unsweetened plant-based milk
1 tsp vanilla extract
1 t salt (reduce to ½ t if using Earth Balance butter)
Optional - 1 t whiskey, bourbon, or dark rum
1 C (135 g) all-purpose flour
½ C (65 g) cocoa powder
½ t baking soda
1 t cinnamon
½ t nutmeg
Optional: 1 t espresso powder
½ C chocolate chips (whatever style you prefer)
Optional: Flaky salt
