Saturday, December 5, 2009

Cocoa Pecan Cookies

This recipe is a spin-off of my Reduced Sugar Chocolate Chip Cookies. It is very similar in the area of ingredients and preparation. I was out of vanilla extract, so I used some sugar-free caramel syrup to kick up the flavor a bit. I do recommend to mix the wet ingredients with the mixer but to fold in the flour and other dry ingredients by hand to get the best results.

Thes are good when cold, but for the best taste, warm them up briefly in a toaster oven to make 'em crunchy and warm!

I apologize for the lack of photos, but the cookies disappeared too fast. I should have done it while I was baking - oops!

2 bowls, 4 - 6 cup capacity
1 spatula
1 large spoon for mixing
Measuring Cups
Measuring Spoons
aluminum foil, silicone sheet or parchment paper
1 or 2 cookie sheets
small spoon

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt (iodized sea salt is awesome!)
2 squares semisweet baking chocolate squares, finely grated
1 tablespoon Cocoa Powder
2 tablespoons sugar-free caramel syrup
3 tablespoons molasses
3 cups Splenda sweetener (or another sucralose product)
2 cups I can't believe it's not butter sticks (slightly softened)
4 large eggs
1 1/2 cup pecans

1. Preheat oven to 350 degrees fahrenheit.
2. In one bowl, mix together the flour, baking soda and salt, grated chocolate and cocoa powder.
3. Put I can't believe it's not butter and Splenda in the other bowl and cream them together.
4. Add the Molasses and mix well to incorporate into mixture.
5. Add the caramel syrup and mix well.
6. Add the eggs and mix well.
7. Set the mixer aside and add the flour mixture in a little at a time, then mix with a large spoon. Only mix enough to incorporate - DO NOT OVERMIX.
8. Fold in the pecans with the spatula.
9. Place dough on cookie sheet. Each cookie should be about 1 1/2 to 2 tablespoons in size. I use a tablespoon rounded over to keep size even. Do not press them or flatten out - this makes them a lot "heavier." A regular cookie sheet should hold 12 cookies easily.
10. Bake for 17 minutes until golden brown.
11. Enjoy!

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