These Black Cocoa-Pecan cookies have a deep chocolate taste without being too sweet and bitter. They are oreo-like in color (sexy black) and the chopped pecans add a color and flavor contrast to the dark chocolatey taste. They are seriously delicious - our family's favorite cookie so far!
113grams4 oz / 1 stick unsalted butter, at room temperature
50grams1.8 oz granulated white sugar
110grams3.9 oz light brown sugar
1piecelarge eggat room temperature
½teaspoonvanilla extract
100grams3.5 oz chopped pecans
Instructions
MISE EN PLACE. Prepare and measure all the ingredients. Butter and eggs should be at room temperature. Sift the black cocoa and dutch processed cocoa. Chop the pecans into small pieces.
MAKE THE FLOUR MIXTURE. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
CREAM THE BUTTER AND SUGAR. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and the sugars on medium-high speed until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as necessary.
ADD THE LIQUID THEN DRY INGREDIENTS. Reduce mixer speed and add the eggs and vanilla. Beat until combined. Add flour mixture and nuts and mix until just combined. The mixture should be heavy and clay-like at this point.
ROLL AND SHAPE THE COOKIE DOUGH. (Note 1) Place dough on parchment paper. Use the parchment paper to lift and shape dough into a log, about 10 inches long and 2 inches wide. Wrap roll in parchment paper and chill dough for at least 1 hour or overnight.
SLICE THE DOUGH. Once the dough has been chilled for at least 1 hour, preheat oven to 350F. Cut log into 1/4-inch slices then place slices about 1 inch apart on a cookie sheet.
BAKE AND COOL. Bake for approximately 10 mins, or until the middle is mostly set. Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
Notes
(Note 1) Alternatively, you can entirely skip this step (rolling into a log part). After the flour and pecans have been combined, chill the dough for at least 1 hour then portion the dough onto the baking sheet using a medium cookie scoop and bake as instructed above.