Toasty Pecan Drop Cookies

8 ounces German’s sweet chocolate
1 tablespoon unsalted butter
2 eggs
¾ cups granulated sugar
¼ cup flour; sifted
1¼ teaspoons baking powder
¼ teaspoon cinnamon
⅛ teaspoon sea salt
½ teaspoon vanilla
¾ cups Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. Melt chocolate and butter over hot water, cool. Beat eggs until foamy; add sugar, 2 tablespoons at a time. Beat until thickened
3. Blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet.
4. Bake in a preheated oven for about 8 to 10 minutes until cookies feel “set” when lightly touched. Cool slightly on sheet.

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