I’ve made my fair share of cookies but these Double Chocolate Pecan Cookies really take the cake. Wait. Maybe I should say they take the cookie. The word “cookie” actually originated by referring to “little cakes.” So, if you think of it that way, then, yeah, taking the cookie kind of works. Of course, maybe we’ll just keep this phrase between us. [Insert sheepish grin here.]
Whenever I feel the slightest bit of boredom, I like to head into the kitchen. Maybe I’ll start on dinner; or maybe do the dishes (but why would I want to do that?). But if I had my way, which most often I do, I prefer to make cookies. I love the aroma that makes it way throughout the house and I love the grins on the faces of my favorite peeps as they eat them.
But lately I’ve had a bit of an obsession that’s been consuming my spare minutes. I can talk to you about this because that’s how we are, right? OK. So here goes it. I’ve been slightly obsessed with sudoku lately. We have a friend who teaches math a local university who actually designs his own sudoku puzzles which is what got me started in the first place.
Hmm, sudoku and cookies. That seems like a perfect winter combination. Don’t you think?
The problem is that neither one is contributing to my “get back into my jeans” campaign. In fact, they’re sort of working against me.
So I play sudoku and eat cookies while my jeans gently weep.
Why is that we can’t have it all? Why is it that my jeans get tighter as my brain gets a little whippier?
I’m not about to become a sudoku master any time soon, but you never know. A girl can dream, right? In the meantime, I’ll continue making my mini cakes in the kitchen. If you ask me, that just takes the cookie.
- ½ cup dairy-free margarine, softened
- ½ cup peanut butter
- ¾ cup brown sugar
- ½ sugar
- 1 teaspoon vanilla
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 ¼ cups flour
- ½ cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups dairy-free chocolate chips
- 1 cup pecans, chopped
- Heat your oven to 350F
- In a mixing bowl combine the margarine, peanut butter and sugars. Stir vigorously until well mixed. You could use a mixer here if you'd like, just be sure to get a batter that's light and fluffy. Add the vanilla, ground flax seeds, corn starch, and water. Stir again and set aside.
- In a separate bowl combine the flour, cocoa, baking soda, baking powder and salt. Stir to combine.
- Pour the flour mixture into the peanut butter mixture and stir to combine.
- Add the chocolate chips and chopped pecans and give it one last stir. Tip: I like to reserve some of the chocolate chips and pecans so that I can add a few to the top of each cookie before baking.
- Drop rounded tablespoons of the dough onto an ungreased cookie sheet, approximately 1 - 2" apart from the others. Bake for 9 - 12 minutes, depending on your preference.
- Remove the baked cookies from the oven and use a spatula to transfer to a rack for cooling.
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