This cookie is a rich dessert nibble.
- Portion size 36 servings
- Credits : Holiday Celebrations: 2007
- 6 oz bittersweet chocolate chopped
- 1 cup unsalted butter soft
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla
- 1/4 cup chopped toasted pecans
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 18 pecan halves
MethodLine 2 rimless baking sheets with parchment paper or leave ungreased.
In heatproof bowl over saucepan of hot water, melt chocolate. Let cool.
In bowl, beat butter with sugar until fluffy. Stir in chocolate, vanilla then chopped pecans. In separate bowl, whisk flour, cornstarch and salt ; stir half at a time into chocolate until smooth.
Scoop by rounded 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pans. Halve
pecans lengthwise; press 1 piece into each cookie, pressing cookie together. Chill until firm, about 1 hour.
Bake in centre of 325°F (160°C) oven until darkened on bottom, 20 minutes. Let firm up for 5 minutes; transfer to racks to let cool.
Nutritional facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 122.0
- Total fat 8 g
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 5.0