Photo: Pecan Chipsters Recipe
Directions
Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups dark chocolate shavings and 2 cups chopped pecans. Pat into a rectangle on parchment paper and chill 1 hour. Cut into 2-inch squares and freeze 30 minutes, then bake 14 to 16 minutes at 350 degrees.
Make Classic Chocolate-Chip Cookie dough (No. 11) with 2 cups dark chocolate shavings instead of chips. Add 2 cups chopped pecans. Pat into a rectangle on parchment paper and chill 1 hour. Cut into 2-inch squares and freeze 30 minutes, then bake 14 to 16 minutes at 350 degrees.
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By Ohio Margaret
Central Ohio
on May 13, 2010
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The taste is good. No complaints there. The pecans are very pronounced, so if pecans are your thing, and you like dark chocolate, maybe it would be worth it to you to make these. Not me. The cost of dark chocolate is not cheap and the flavor of the dark chocolate gets lost in the cookie. Shaving the dark chocolate is a bit of a pain, but the real pain is shaping the dough into a rectangle and refrigerating for an hour. Then cutting that into squares and freezing that for 30 minutes. Then baking them...and my squares were too big, at 2" a piece and became round. So what was the point of cutting into squares and freezing? So I cut them in half and my second and third trays were better, but still fairly rounded. So the freezing step seemed pointless in the end. Dough cut into 1-1 1/2" squares makes about 48 cookies. You may want to toast your pecans ahead of time to give them more flavor. Also, fold in the dark chocolate shavings by hand. I put mine in the mixer and incorporated on low for less than 30 seconds and the dough turned a chocolate color. Looks nothing like the photo. All in all, for that much prep and cost, I want an outstanding cookie, not just okay or good.
By lecomes_12469393
Toledo, 75
on December 22, 2009
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I wish the directions on this recipe had been more clear. I wasn't sure if i should remove the parchment paper before cooking, or if i should separate them and cook them a dozen to a sheet. I ended up cooking them all on one sheet and they expanded more than expected, making one big bar again. I would suggest cutting smaller bars and baking them like normal cookies, a dozen to a sheet.
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