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.
If you’re wondering how to make your own chocolate pecan cookies, you came to the right place! Begin by heating 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.
Finally, remove the baked cookies from the oven and use a spatula to transfer to a rack for cooling.
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?
If you love vegan cookies, be sure to check these out:
- These Vegan Spice Cookies are a go-to favorite!
- Be sure to make these Vegan Pecan Cookies — they’re delicious!
- Make these Vegan Chocolate Chip Cookies for the ultimate gooey cookie in every bite!
- These Vegan Chocolate No Bake Cookies are simply divine!
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.
- Preheat oven to 350°F/177°C. Line a cookie sheet with parchment paper.
- Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax, cornstarch, water, and vanilla and beat again to combine.
- In a separate bowl combine the flour, cocoa, baking soda, baking powder and salt. Stir to combine.
- Pour the flour mixture into the butter mixture and stir to combine.
- Add the chocolate chips and chopped pecans and stir to combine. Tip: Reserve some of the chocolate chips and pecans to press a few into the top of each cookie before baking.
- Drop rounded tablespoons of the dough onto an ungreased cookie sheet, approximately 1 to 2" apart from the others. Bake for 9 to 11 minutes, depending on your preference for softness vs. crispiness.
- Remove the baked cookies from the oven and use a spatula to transfer to a rack for cooling.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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