Description
Chewy chocolate cookies loaded with pecans and caramel, topped with a chocolate drizzle.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup chopped pecans
- 1 cup caramel bits
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, flour, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped pecans and caramel bits.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted chocolate over the cooled cookies.
- Allow the chocolate to set before serving.
Notes
- For a richer chocolate flavor, use dark chocolate chips.
- You can substitute walnuts for pecans if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American