Prep 30 mins
Cook 1 hr
I must have found three or four versions of this recipe before I decided that it originated in Maida Heatter's fabulous book of cookie recipes. These are very flat and fragile, and they are my mother's all-time favorite cookie. I only make 'em at Christmas time, because they're too dangerous to keep in the house!
- 1 3⁄4 cups flour (sifted, all-purpose)
- 1⁄4 teaspoon baking soda
- 1⁄2 cup unsalted butter (unsalted)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1⁄2 cup dark brown sugar (must be dark brown, packed)
- 1⁄3 cup unsweetened cocoa powder
- 2 tablespoons half-and-half
- 1 cup pecans (broken into bits)
- 6 ounces chocolate chips (semisweet)
- Adjust two racks to divide oven into thirds and preheat oven to 350. Cover cookie sheets with foil (shiny side up).
- Sift flour and baking soda and set aside.
- In large bowl of electric mixer, cream butter. Add the vanilla and both sugars and beat to mix well.
- On low speed, add cocoa and beat to mix. Mix in cream and, on low speed, gradually add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed.
- Remove bowl from mixer and, with wooden spoon or spatula, stir in pecans and chocolate bits.
- Use a rounded teaspoonful of dough for each cookie. Place at least 1-1/2" apart; they will spread during cooking.
- Bake 12-13 minutes. Don't overbake! No matter what they look like, stop at 13 minutes.
- Let cookies stand until cool.
These were delicious - I halved the recipe, that was more than enough for us! But I found there wasn't enough liquid in the ingredients listed to get the dough sticking together, so I had to add a little water - this increased the baking time out to about 20-25 mins rather than 13.