Prep 30 mins
Cook 20 mins
In ‘Tate’s Bake Shop Cookbook’ by Kathleen King
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup salted butter, softened to room temperature
- 1 1⁄2 cups firmly packed dark brown sugar or 1 1⁄2 cups light brown sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups white chocolate chips (or chunks)
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- Grease two cookie sheets or lime them with Silpat.
- In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
- Cream the butter and sugar in a large bowl.
- Add the eggs and vanilla; mix and scrape down the sides of the bowl.
- Add the flour mixture and mix until it is just combined.
- Add the white chocolate chips and pecans.
- If the dough is too stiff, wet your hands and finish mixing by hand.
- Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
- Wet it with warm water between scoops so the dough falls out easily.
- Press the dough balls down gently with your fingertips.
- Bake the Jumbles for 20 minutes.
- The cookies will be soft when they come out of the oven; do not overbake them.
- Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.