I’m apparently on a strawberry and pecan meal kick, as the last bunch of posts seem to have some version of one of those in them. So now, I shall combine the two.
For years, my dad added pecan meal to his chocolate chip cookies instead of chopped up nuts. When I made my own for the first time, I ignored the “chopped nuts” part of the recipe and they never tasted like his cookies. Every time I’ve made them since, it’s been the same result and I could never figure out why. Until now. [The mini-egg chocolate cookies also calls for pecan meal.] Now I’m hooked. This recipe is based on the Toll House chocolate chip cookie dough recipe.
Ingredients:
-
1 cup + 2 tbsp bread flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 2 tbsp granulated sugar
- 3/8 cup dark brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup coursely chopped strawberries (or more if desired)
- 1/2 cup pecan meal
- 1/2 to 1 cup of chocolate chips (for melting)
Directions:
- Mix flour, baking soda, and salt in a small bowl and set aside.
- Beat sugar, butter, and vanilla until creamy.
- Add egg and mix well.
- Gradually add flour mixture.
- Stir in pecan meal and mix well.
- Coarsely chop strawberries and stir into mixture.
- Drop by teaspoonfulls onto baking sheet and bake for 9-11 minutes at 375 degrees F.
- Melt chocolate chips via your favorite chocolate-chip-melting method as the cookies cool.
- Once mostly cool, decorate the cookies with chocolate! I dipped half of each cookie and let them dry on wax paper before packing them up.
This recipe makes about 30 cookies, more if you make them smaller. I was going to write a bunch of words that described how good they are, but I couldn’t find any. Pictures are MUCH better. Drool away, because they’re AWESOME.
Give doomthings your brain-words!