Chocolate Jumbles

In ‘Tate’s Bake Shop Cookbook’ by Kathleen King

• Ready In: 50 mins
• Serves: 18

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees.
2. Grease two cookie sheets or lime them with Silpat.
3. In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
4. Cream the butter and sugar in a large bowl.
5. Add the eggs and vanilla; mix and scrape down the sides of the bowl.
6. Add the flour mixture and mix until it is just combined.
7. Add the white chocolate chips and pecans.
8. If the dough is too stiff, wet your hands and finish mixing by hand.
9. Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
10. Wet it with warm water between scoops so the dough falls out easily.
11. Press the dough balls down gently with your fingertips.
12. Bake the Jumbles for 20 minutes.
13. The cookies will be soft when they come out of the oven; do not overbake them.
14. Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.