Mini Chocolate Chunkies
This recipe makes 110 pieces servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 33 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 3 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 1 |
In a season of plenty, small is good. But the small has to be excellent, as in this one-bite drop cookie with a huge hit of chocolate and a balancing touch of candied orange peel.
Ingredients
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped toasted pecans
- 3/4 cup coarsely chopped bittersweet chocolate, (4oz/125 g)
- 1/2 cup candied orange peel
Preparation
In bowl, beat together butter, shortening and granulated and brown sugars until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into batter until blended. Sprinkle with pecans, chocolate and peel; mix well. Cover and refrigerate for 2 hours or until chilled. (Make-ahead: Cover and refrigerate up to 24 hours.)
Line rimless baking sheets with parchment paper or grease.
Drop dough by level teaspoonfuls (5 mL) onto pans. Bake in centre of 350°F (180°C) oven for about 10 minutes or until golden on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional information :
Variations
Chocolate Top-Bite Chunkies:
Melt 2 oz (60 g) bittersweet or white chocolate; drizzle over cookies. Let cool until firm.
More-Than-Enough-Chocolate Chunkies:
Add 2 tbsp (25 mL) cocoa powder to batter and, if desired, use chopped white chocolate for batter and melted white chocolate for dipping.
