Crisp Cocoa-Pecan Cookies
Crisp Cocoa-Pecan Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl.
Stir butter and next 5 ingredients in another medium bowl until smooth.
Stir in flour mixture, then nuts.
Cover and chill until firm enough to scoop, at least 4 hours.
DO AHEAD: Can be made 1 day ahead.
Keep chilled.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F.
Line 3 large baking sheets with parchment.
Measure 2 level tablespoonfuls dough; roll between palms into ball.
Place on prepared sheet.
Using fingers, spread out dough to 3-inch-diameter disk.
Repeat with remaining dough, spacing 5 inches apart.
Bake cookies 8 minutes; reverse sheets.
Bake cookies until flat and beginning to darken around edges, about 10 minutes.
Transfer cookies on parchment to rack (cookies will crisp as they cool).
DO AHEAD: Can be made 4 days ahead.
Store airtight at room temperature.
Place rack inside rimmed baking sheet.
Place chocolate chips in small microwave- safe bowl.
Heat chips in microwave in 15-second intervals until smooth, stirring occasionally.
Place cookies on rack.
Drizzle melted chocolate over cookies.
Let stand until chocolate sets, about 30 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.