Hurry up and slow down!
Hey there foodie friends, it was a busy and exciting week at my day job. I get to support lots of projects across the organization. This week was no exception and even busier than usual! I built a website, designed many things for print, did a couple of photo shoots, recorded video, edited a training video, digitally assembled a magazine, engaged in social media and provided advice on web usability. Whew!
I’ve mentioned this in past posts; the work can sometimes be a little overwhelming, but it’s so much fun and the days just fly by! So it’s no surprise that Saturday got here quick for me.
While the hustle and bustle is good, it’s nice to slow things down a bit and enjoy some much needed and well-deserved rest and time with the family. And that’s just what I’m doing this weekend.
This week I experienced something quite cool. I was sitting at my desk working away when one my colleagues came by to offer the team some cookies. That in itself was really nice… but here’s the icing on the cake… she told me she used the oatmeal chocolate chip cookie recipe from our blog. How cool is that! We always love reading comments on the blog and social media, and getting compliment from friends about our recipes, but this was extra special because she not only made them, but she brought them in to share at work….and they were delicious! Thank you Anna.
That simple act of sharing inspired me to make a sweet treat that evening, to share with our friends at work the next day. So after leaving work, I swung by the store to pickup some ingredients and headed home to create our next cookie recipe. They were a hit–thumbs up, smiley face emojis, and mmmm’s told us so.
We hope you enjoy these decadent chocolate chocolate chip pecan cookies.
Find your inspiration and share some sweetness…and always eat well, friends!
- 1½ cups unbleached flour (you substitute with all-purpose flour)
- ½ cup quality baking cocoa
- 1 tsp baking soda
- ½ tsp salt
- ¾ cups unsalted butter, room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips (you can also use semisweet chocolate chips)
- 1 cup coarsely chopped pecans
- Pre-heat the oven to 350 ºF.
- Line two large baking sheets with parchment paper.
- Sift together all the dry ingredients into a large bowl and set aside.
- In a large stand mixer bowl, cream together the butter and sugars on medium speed (about 2 to 3 minutes).
- Add one egg at a time and keep mixing.
- Add the vanilla extract and mix for another 30 seconds.
- Lower the speed to low and slowly and carefully (to avoid a mess) add the flour mixture.
- Mix until well incorporated (about 2 minutes).
- Add the chocolate chips and pecans, and continue to mix on low for about 30 seconds.
- Using a small spring loaded scoop (I use one like this) or two tea spoons, scoop out a portion and place it on the parchment paper (about the size of a well rounded table spoon).
- Repeat the last step until you have 20 portions on each baking sheet.
- Place the two baking sheets in the oven, one on the middle level and the other on the level above.
- Bake for 17 minutes.
- Take out the baking sheets and cool for about 5 minutes.
- Transfer the cookies carefully (they'll still be a little soft) to cooling racks and let them cool completely. Note, they'll become crispier once they're cool.
- Enjoy a cookie with a cold glass of milk, a coffee or some tea!