Warning: These cookies have more chocolate and nuts then they do dough!
Chunky Bittersweet Chocolate Pecan Cookies
1-pound bittersweet chocolate, cut into small chunks
2 cup pecans, roasted lightly and chopped coarsely
2 sticks butter, softened
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2/3 cup granulated sugar
2-cups all-purpose flour
Maldon’s Sea Salt
This dough is similar to a shortbread cookie.
Pre-heat oven to 325 degrees. Position rack in the middle of the oven.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.
Chill the dough in a refrigerator for at least an hour.
Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.
Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.
Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.
Makes 18 – 20 cookies