Prep 30 mins
Cook 15 mins
These cookies are big, soft, and rich! Invite a lot of guests over, because one is enough for anyone!
- 1 cup butter, Softened
- 2 1⁄4 cups all-purpose flour
- 1 cup granulated sugar
- 1⁄4 cup of packed brown sugar
- 1⁄2 cup confectioners' sugar (Powdered)
- 1⁄2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 2 eggs
- 1⁄2 cup pecan pieces
- 1⁄2 cup walnut pieces
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 375 degrees.
- In a medium bowl, sift together flour, cocoa, baking soda, salt, cinnamon, and nutmeg.
- In a larger bowl, cream together the softened butter, vanilla, granulated sugar, and brown sugar. When this mixture is creamy and slightly fluffy, add the confectioner's sugar and stir in completely.
- Add the eggs to the wet mixture and stir quickly until the mixture is fluffy, but moist.
- Add 1/3 of the dry mix to the wet mix and mix well. Repeat two more times until all of the dry mixture is combined with the wet mixture. This will get harder with each increment, but it will build your arm muscles! :).
- Stir in the pecans, walnuts, and chocolate chips. I find that it's easiest to use a folding motion, since the dough is so thick!
- Using a tablespoon (the kind that you eat with), scoop up balls (well, more like wads -- ) of dough about the size of a ping-pong ball, and drop onto ungreased cookie sheets. I can usually fit about 5 cookies per standard-size sheet.
- Bake the cookies for 10-12 minutes. Let them cool for about 5 minutes on the pan so that they "set up" before you move them to a rack or a nice big plate. If you have incredible willpower, you can then let them cool completely, but they are just fine eaten warm off of a saucer! :).
- Cooking time includes cooling time.