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  • Prep 60 min
  • Total 60 min
  • Servings 30
  • Pinterest
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  • Print
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No need to choose between your favorite desserts—these extra-chocolaty cookies with a brownie texture are the best of both worlds! MORE + LESS -

Ingredients

2
cups chopped pecans
1/2
cup butter, cut into pieces
4
oz unsweetened baking chocolate, chopped
3
cups semisweet chocolate chips (18 oz)
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon salt
4
eggs
1 1/2
cups sugar
2
teaspoons vanilla

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  • 2
    In 3-quart heavy saucepan, cook butter, baking chocolate and 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Remove from heat; cool.
  • 3
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until well blended. On low speed, gradually beat in flour mixture. Add chocolate mixture; beat well. Stir in toasted pecans and remaining 1 1/2 cups chocolate chips.
  • 4
    Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 2 tablespoonfuls 1 inch apart. Bake 10 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
% Daily Value
Total Fat
8g
0%
Saturated Fat
4 1/2g
0%
Sodium
85mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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