Toasty Pecan Drop Cookies
Yield
2 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
milk chocolate
sweet, prefer german |
|
| 1 | tablespoon |
butter
|
|
| 2 | each |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
milk chocolate
sweet, prefer german |
|
| 15 | ml |
butter
|
|
| 2 | each |
eggs
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
pecans
finely chopped |
|
Directions
Melt chocolate and butter over hot water, cool.
Beat eggs until foamy, add sugar, 2 tablespoon at a time. Beat until thickened, blend in chocolate.
Add flour, baking powder, slat and cinnamon.
Blend. Stir in vanilla and nuts.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 350℉ (180℃) F until cookies feel inchset inch when lightly touched, about 8 to 10 min.
Cool slightly on sheet.
