Pecan Chocolate Chip Cookie Dunkers

Pecan Chocolate Chip Cookie Dunkers takes roughly 1 hour and 15 minutes from beginning to end. For 35 cents per serving, you get a hor d'oeuvre that serves 24. One serving contains 168 calories, 2g of protein, and 10g of fat. This recipe is liked by 22 foodies and cooks. Head to the store and pick up granulated sugar, brown sugar, semisweet chocolate chips, and a few other things to make it today. It is brought to you by Food Fanatic. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is rather bad. If you like this recipe, you might also like recipes such as Chocolate Chip Milk Dunkers, Chocolate-Chip-Pecan Cookie Bars, and Pecan Chocolate Chip Cookie Brittle.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Line a 9x9 inch baking pan with foil, letting the foil hang over the edges of the pan. Set aside.In a stand mixer, or in a large bowl with an electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy.Add the egg and vanilla and mix well.Add the flour and baking soda and mix until just combined.Stir in the chocolate chips and pecans.Press the cookie dough into the prepared pan, spreading it evenly.Bake for 25-30 minutes or until golden brown and the center is set.Let cool in the pan on a wire rack for 1 hour.Reduce the oven temperature to 325F. Using the foil, lift out the cookies.Cut the square in half, and then cut each half into 12, 3/4-inch cookies.Lay the cookies cut side down on an ungreased cookie sheet. Bake for 20-25 minutes or until crisp, turning carefully halfway through the baking time.Cool completely on the cookie sheet.In a microwave safe bowl, microwave the chopped chocolate with the butter at 50% power in 30 second increments.Stir after each 30 second interval until chocolate is fully melted.Dip one side of each cookie in the melted chocolate and lay on a piece of wax paper to allow the chocolate to set.Cookies will keep well in an airtight container at room temperature for one week, or freeze for up to 3 months.

 

Step by step:

1. Preheat the oven to 350F. Line a 9x9 inch baking pan with foil, letting the foil hang over the edges of the pan. Set aside.In a stand mixer, or in a large bowl with an electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy.

2. Add the egg and vanilla and mix well.

3. Add the flour and baking soda and mix until just combined.Stir in the chocolate chips and pecans.Press the cookie dough into the prepared pan, spreading it evenly.

4. Bake for 25-30 minutes or until golden brown and the center is set.

5. Let cool in the pan on a wire rack for 1 hour.Reduce the oven temperature to 325F. Using the foil, lift out the cookies.

6. Cut the square in half, and then cut each half into 12, 3/4-inch cookies.Lay the cookies cut side down on an ungreased cookie sheet.

7. Bake for 20-25 minutes or until crisp, turning carefully halfway through the baking time.Cool completely on the cookie sheet.In a microwave safe bowl, microwave the chopped chocolate with the butter at 50% power in 30 second increments.Stir after each 30 second interval until chocolate is fully melted.Dip one side of each cookie in the melted chocolate and lay on a piece of wax paper to allow the chocolate to set.Cookies will keep well in an airtight container at room temperature for one week, or freeze for up to 3 months.

Nutrition Information:

covered percent of daily need