Crisp Cocoa-Pecan Cookies
Deliciously crisp chocolate cookies studded with pecans and drizzled with bittersweet chocolate. These thin, crispy cookies feature a rich cocoa flavor enhanced with brown sugar and vanilla.
Ingredients
- •1⅓ cups all purpose flour
- •3 tablespoons natural unsweetened cocoa powder
- •½ teaspoon baking soda
- •10 tablespoons unsalted butter
- •⅓ cup golden brown sugar
- •⅓ cup sugar
- •2⅔ tablespoons light corn syrup
- •2 tablespoons whole milk
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
- •½ cup bittersweet chocolate chips
Cooking Instructions
- 1.
Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
240 min
- 2.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
15 min
- 3.
Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
18 min
- 4.
Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
30 min