- Recipe courtesy of Michael Hegedus
This rich chocolate cookie blends the sweetness of Texas pecans and honey with the warmth of Mexican vanilla and spices. Its crisp outer layer of cinnamon sugar is complemented by a moist, brownie-like texture.
2 cups all purpose flour
1/2 cup cocoa powder (I used natural)
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
¼ tsp chipotle powder
¼ tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey (local honey if available)
3 tsp pure vanilla extract
2 large eggs
1 12-oz. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
½ cup granulated sugar
1 tsp cinnamon
Preheat oven to 375 degrees. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
In a separate large bowl, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time. Slowly incorporate dry mixture into batter. Stir in pecans and chocolate chips.
Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 ½ inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat. Bake for approximately 10 minutes or until outer surface begins to crack. Placed unused raw batter back in refrigerator between batches.
Cool cookies on a wire rack before storing in an airtight container. Yields approximately 3 dozen cookies.