Mini Chocolate Chunkies
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.
Servings: 110
Ingredients:
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 33 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 3 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| folate | 1% |
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1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) shortening
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) packed brown sugar
1 egg
1/2 tsp (2 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped toasted pecans
3/4 cup (175 mL) coarsely chopped bittersweet chocolate (4oz/125 g)
1/2 cup (125 mL) 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 sa< 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
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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.
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