Best Mean Chefs Double Chocolate Chip Cookies With Pecans Recipes

MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES

Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies image

Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.

Provided by newspapergal

Categories Drop Cookies

Time 36m

Yield 22 5inch cookies

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old fashioned oats
12 ounces semisweet chocolate, chopped into 1/2 inch chunks
1 1/3 cups coarsely chopped pecans (5 ounces)

Steps:

In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
Set dry ingredients aside.
In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
Add vanilla, milk, and eggs; mix well.
Add reserved dry ingredients, and beat until just combined.
Remove bowl from mixer, and fold in oats, chocolate, and pecans.
Place dough in the refrigerator until firm, at least 2 hours or overnight.
Heat oven to 350°.
Line two baking sheets with parchment paper, and set aside.
Remove dough from refrigerator.
Using an ice-cream scoop, shape into 2-inch-diameter balls.
Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
Bake until golden, but still soft in center, 15 to 16 minutes.
Remove from oven, and place on a wire rack to cool completely.
Repeat with remaining dough.
Store in an airtight container up to 2 days.

DOUBLE CHOCOLATE PECAN COOKIES

Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

MEAN CHEF'S DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS

Mean Chef's Double Chocolate Chip Cookies With Pecans image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Feb 12, 2003, and had these comments: "These cookies are fabulous. A double dose of chocolate. Make sure you don't overbake them. You could substitute walnuts for the pecans."

Provided by newspapergal

Categories Drop Cookies

Time 35m

Yield 12-24 cookies, 24 serving(s)

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces bittersweet chocolate or 11 ounces semisweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
3 large eggs
1/3 cup packed light brown sugar
1 cup granulated sugar
12 ounces chocolate chips (about 2 cups)
1 3/4 cups chopped pecans

Steps:

Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
Line 2 baking sheets with parchment paper.
Sift together the flour, baking soda and salt into a medium bowl and set aside.
Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
Stir the espresso mixture into the chocolate mixture.
Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
Set the bowl over a pan of hot, hot simmering water.
Stir with a hand-held wire whisk until warm to the touch.
Attach the bowl to the mixer stand.
Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
Fold into the warm chocolate mixture.
Fold in the flour.
Stir in the chocolate chips and pecans.
Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
Repeat with the remaining dough.