Double Chocolate Cherry Pecan Cookies Recipes

DOUBLE CHOCOLATE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

DOUBLE CHOCOLATE-CHERRY COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
• Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
• Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
• Shape the dough into 1 inch balls and roll in the pecans, covering completely.
• Place 2 inches apart on ungreased cookie sheets and flatten slightly.
• Bake a 350º for 8-10 minutes until lightly browned.
• Let cool on baking pan for 2 minutes before transferring to a wire rack.
• In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
• In a small microwave-safe bowl, melt the chocolate and butter until smooth.
• Drizzle on top of the caramel on the cookies. Let stand until set.

PECAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

CHERRY DOUBLE-CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375°F, with racks in the upper and lower thirds.
• Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.
• Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
• Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.
• cook's note
• The COOKIES keep in an airtight container at room temperature up to 5 days.