You may remember that about 2 months ago I bought a cookbook – “Sticky, Chewy, Messy, Gooey”, by Jill O’Connor. I have really wanted to try something from this cookbook but I haven’t had the time, what with moving, looking for a job, and studying for the NCLEX. A few days ago I decided that I was just going to do it – I was going to make something from this cookbook. Besides, one of the stipulations in buying this cookbook was that I would have to make something for Chris. You see, I love to buy cookbooks and look through them, even if I don’t make anything from them. It’s an addiction, and I’m getting treatment 🙂

Anyway, I knew that I didn’t want something too involved, time-consuming, or requiring any fancy ingredients. When I read the name of the recipe I ended up using, it was easy to decide. So, without further adieu, allow me to introduce you to “The Best One-Bowl Chocolate Chunk – Pecan Cookies”. Trust me – they’re good.

“The Best One-Bowl Chocolate Chunk – Pecan Cookies”

2 C pecan halves
1 C (2 sticks) unsalted butter
3/4 C firmly packed dark brown sugar
3/4 C granulated sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 1/4 cups bleached all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
2 C semisweet chocolate chunks

Preheat oven to 350 degrees. Place the pecans on a large baking sheet & toast in the oven till they are warm & fragrant (6 – 9 minutes). Transfer to a plate to let cool completely. Turn off the oven.

Place the butter in a large microwave-safe bowl & microwave uncovered on high for 1 minute. Remove from the microwave & stir till completely melted. Using a large wooden spoon, stir both sugars into the melted butter. When combined, add the salt, vanilla, & eggs. Stir until smooth. Stir the flour, baking soda, and baking powder into the batter just until incorporated and a soft dough forms. Carefully fold in the chocolate chunks and cooled toasted pecans.

Use a 2 oz self-releasing ice-cream scoop or a 1/4 C measuring cup to measure out the cookie dough. Place the cookie dough balls on a baking sheet & refrigerate till firm (45 – 60 minutes). Toward the end of the chilling time, return the oven to 350 degrees.

Place the chilled dough balls on parchment lined baking sheets (I find 9 cookies per sheet to be about right to allow for a little spreading and for the cookies to bake evenly).

Bake until the cookies are crisp and golden around the edges but still a little soft in the centers without being gooey, 15 – 18 minutes. Transfer the baking sheets to wire racks & let cool slightly. Using a large metal spatula, transfer the cookies from the baking sheets to the wire racks and let cool completely to room temperature.

Yield – 18 large cookies

Stored in self-sealing bags, these cookies will keep for 2 days at room temperature. They can also be frozen for up to 2 weeks. You can prepare the dough balls, and after they are chilled, store the unbaked cookies in the freezer for up to 1 month. The cookies can be baked straight from the freezer, but will take a few minutes longer.

I modified the recipe somewhat by using reduced fat butter, which I think resulted in the cookies having more of a shiny appearance than if regular butter had been used. Also, I used a smaller cookie scoop, yielding 3 dozen cookies. Another thing – I find that it is much easier to bake cookies on teflon baking sheets or on a Sil-Pat, because I can slide that right off of the pan onto the cooling racks. Not to mention that you avoid burnt-on pieces of cookies.

I had Chris take them to the office the next day so that they wouldn’t tempt me, and they were a hit 🙂