CHOCOLATE PECAN COOKIES (BETTER THAN PUBLIX BAKERY)

CHOCOLATE PECAN COOKIES (BETTER THAN PUBLIX BAKERY) image

Yield 12 3.5 inch cookies

Number Of Ingredients 5

Ingredients

Notes: 1. Can substitute dark brown sugar in place of white sugar and molasses (I find my way cheaper and less messy). 2. Can substitute canola oil for soybean (I read it's healthier, but can;t take the taste). 3. Can substitute dark brown sugar in place of Splenda (I use some Splenda just to cut down on a few calories). 4. Dutch cocoa will not react with baking soda. Plus, I don't like the idea of treating cocoa with some alkali, which causes some losses of the natural antioxidants in the chocolate. 5. Can substitute unsalted butter for salted butter, but then need to increase Kosher salt to ½ TSP.
General method: This recipe uses only a blender, one bowl, and one fork. I've tried other methods, but this gives the best result along with the added benefit of being very simple and quick. Of course, if you don't have a blender, just use whatever substitute will give you the equivalent result of a blender.
Put all the wet ingredients in the blender in any order. Start the blender at a low speed until the ingredients are flowing smoothly (takes maybe 30 to 60 seconds in my blender). Then quickly move the blender speed up to its highest setting and blend on highest for about 30 seconds. The mixture's consistency should be medium light and airy. Not too thick, and not like meringue.
Put all the dry ingredients in a large bowl (I like using a 2-½-quart glass measuring cup because of its size and shape for the ingredients in this recipe). Mix them thoroughly (I use a plain fork to do this). Create a well in the center for the wet mixture.
Pour and spatula all the wet mixture from the blender.into the dry mixture well in the bowl. Add the chopped pecans to the bowl. Mix together with a fork, spoon or hands, just until thoroughly combined (I prefer a plain fork). Do not overmix. The cookie dough consistency should be firm, slightly oily, and should not stick to the sides of the bowl. The color should be dark black, and may glisten some.

Steps:

Set oven to 375 degrees Fahrenheit. You will be using the center rack. Let the cookie dough sit in the bowl at room temperature for about ten minutes to let the bread flour and cocoa thoroughly integrate with the wet mixture. The bowl can be covered to keep out unwanted stuff, but it is not necessary otherwise. After sitting for about ten minutes, mix a little more. You are now ready to pan and bake. The batch of dough makes twelve 3 ½ inch cookies. The baking sheet should be on the center rack of the oven, so you may have to bake two batches of six cookies (like I do), or you can use two baking sheets on two racks, and swap the sheets half way through baking. It is not necessary to grease the baking sheet. The size of each cookie on the baking sheet should equal about 1/12 the total batch (this should be about the size of a golf ball or slightly bigger). Using your fork or other scooper, put the dollops of cookie dough on the sheet, and mash them till they are fairly flat on top, and about 3 inches across. Bake the cookies for 10 -12 minutes (12 works for me). They should rise somewhat while baking, but will fall flat after taking them out of the oven. Let them cool on the baking sheet for a few minutes before taking them off (I use a wooden spatula). Baking is very unforgiving, and these cookies are no exception. There are two main reasons I've found that will give you a bad batch. The cookie dough is either too dry or too oily. Or, the baking time was either too short or too long. If it's too dry and sticks a lot to the baking sheet, you can add 1 TBL of soybean oil to the cookie dough in the next batch. If they are too oily, use less oil in the next batch, or add more milk and/or bread flour. If the dough seems oily enough, but bakes too dry, then reduce the baking time (try 2 minutes less).