Chewy Chocolate Pecan Cookies

by Heather on May 23, 2012

OK so I feel like I should preface this with a heaping cup of honesty:  these totally did not turn out how I meant for them to.

 

It’s true, I’ve posted a kitchen fail on here and am going to tell you to go make it.  Because sometimes failure tastes like a rich, chewy chocolatey cookie and there’s nothing wrong with that.

 

Originally these were supposed to be a shortbread, hence the lack of eggs.  They were going to be dunked wholeheartedly into large cups of decaf coffee and I was surely going to have to send some to work with Nate because Lord knows I have no self control when it comes to shortbread and hot beverages.  So I made the cookie dough, refrigerated it, sliced it and placed it on the cookie sheet.  I baked them in the oven for 10-ish minutes and then gasped in surprise when they came out not like shortbread at all.  But surely they would shortbread up (totally a real phrase) after cooling, right?

 

WRONG.  And y’all, wrong never tasted so darn right.  So yes, make this kitchen fail – oh, and if you’re thinking you’ll make the batch and stick ‘em in the freezer to decrease the number you eat?  Yeah, doesn’t work.  They’re even better cold.

CHEWY CHOCOLATE PECAN COOKIES

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking soda
  • 1 stick (8 Tbsp) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup chocolate chips

In a bowl beat together the butter and sugars until creamy.  Add in the vanilla and mix until combined.  Mix in the flour, cocoa powder and baking soda and mix until just combined, then fold in the pecans and chocolate chips.  Refrigerate the dough for 30-60 minutes before baking.  Preheat oven to 325.  When the dough is done chilling scoop by the tablespoonful onto a baking sheet lined with parchment paper or a Silpat (I know I said I sliced the dough before, but since that was part of the shortbread idea and these didn’t turn out like shortbread it’s not necessary).  Bake at 325 for 10-12 minutes.  Let cool completely before serving or else you’ll have a doughy sticky mess to contend with!

A yes, the sweet chocolate taste of failure.  Never tasted so good!

 

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{ 14 comments… read them below or add one }

1 Claire @ Live and Love to Eat May 23, 2012

Chewy > crunchy any day in my opinion. They look so indulgent!

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2 Katrina @ Warm Vanilla Sugar May 23, 2012

These sound so tasty! Yum!

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3 Alyssa @ Life of bLyss May 23, 2012

those just got a big fat star in my google reader. I love recipes for which I have all the ingredients already in my pantry!

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4 Bianca @ Confessions of a Chocoholic May 23, 2012

I’ve had some “kitchen fails” that turned out to be delicious, so I love the story behind these cookies!

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5 Cookin' Canuck May 23, 2012

Even though these didn’t turn out as you intended, I’ve got to say that they look decadent and delicious. That can never be a bad thing.

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6 Urban Wife May 23, 2012

These look great! So did you figure out what went wrong? I am a fool for shortbread.

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7 Heather May 23, 2012

i honestly don’t know, although next time i will probably add more flour and make sure the dough is SUPER cold when i slice it. i’ll let you know if i figure it out!

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8 Janetha May 24, 2012

DELICIOUS. who cares what it was supposed to be, right?!

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9 brodifyable July 23, 2012

How many does this recipe make? I have a big family and need to know to double it or not

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10 Heather July 23, 2012

It makes about 18 cookies!

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11 Wil July 30, 2012

I made your recipe, but I made these alterations, and they came out PERFECTLY:

1/2 cup more flour
1/4 cup milk
1 egg

I also substituted 1 1/2 tsp of molasses, blended with 1/2 cup of regular sugar, instead of brown sugar (as I was out of brown sugar). I don’t know if that had any effect on the outcome, but they tasted delicious, so I am not going to ponder it for too long. :)

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12 Heather July 31, 2012

oooooh, thanks Wil! i’m going to have to try those your way this weekend!

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13 Wil July 31, 2012

Good luck! They’re still a little wonky, but they’re definitely more solid! Let me know how it works out for you!

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14 Wil July 31, 2012

Quick amendment to my above statement… I used 1 1/2 tbsp of molasses (not tsp).

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