Freds Chocolate Pecan Cookies Recipes

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CHOCOLATE CHUNK PECAN COOKIES



Chocolate Chunk Pecan Cookies image

Provided by Jennifer McHenry

Categories     chocolate chip cookies

Time 35m

Number Of Ingredients 11

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chunks or chips
2 cups coarsely chopped pecans, toasted

Steps:

  • Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.
  • Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.
  • Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
  • Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.
  • Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.

FRED'S CHOCOLATE-PECAN COOKIES



Fred's Chocolate-Pecan Cookies image

This recipe, an adaptation of a popular cookie served at Fred's restaurant in Barneys New York, the Madison Avenue department store, is rich, chewy and dotted with crunchy pecans. If you're into the salty-sweet thing (who's not?), add a sprinkle of flaky sea salt a few minutes before the cookies are done baking.

Provided by Molly O'Neill

Categories     dinner, easy, lunch, cookies and bars, dessert

Time 35m

Yield About 60 cookies

Number Of Ingredients 11

8 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons unsalted butter
3 eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons/30 grams all-purpose flour
1 cup chocolate chips
1 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 325 degrees. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
  • In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
  • In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
  • Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 8 grams, TransFat 0 grams

CHOCOLATE PECAN DROP COOKIES



Chocolate Pecan Drop Cookies image

This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 10

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 188 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

CHOCOLATE PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

FRED'S PEANUT BUTTER COOKIES



Fred's Peanut Butter Cookies image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, quick, dessert

Time 30m

Yield 15 dozen cookies

Number Of Ingredients 9

1 cup sweet butter, slightly softened
1 cup sugar
1 16-ounce box light-brown sugar
1 cup plus 1 tablespoon peanut butter
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 tablespoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Whip together the butter and sugars. Add the peanut butter and whip to combine completely. Continue beating while adding eggs and vanilla. In another bowl, combine the flour and baking powder. Use a fork to blend the flour mixture into the peanut-butter mixture. When fully combined, stir in the chips.
  • Make balls about of an inch in diameter. Place on a nonstick baking sheet and with a fork press each ball down to create a crosshatch design. Bake for 10 minutes. Remove from the sheet immediately and cool on a rack.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 4 grams, TransFat 0 grams

FRENCH TOAST PECAN COOKIES



French Toast Pecan Cookies image

These cookies will get compliments!

Provided by Dan Quigley

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 tablespoon ground cinnamon
½ teaspoon baking soda
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon rum-flavored extract
½ cup chopped pecans
12 pecan halves
1 pinch coarse salt, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
  • Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 28.7 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 128.6 mg, Sugar 17.6 g

FREDDY'S CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS



Freddy's Chocolate Chip Cookies With Macadamia Nuts image

Found this recipe about four years ago printed on the back of a five pound bag of Fred Meyer brand granulated sugar. Found the recipe again behind a bookcase recently, too!

Provided by COOKGIRl

Categories     Dessert

Time 20m

Yield 5 dozen

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 1/4 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces chocolate chips (I used mini chocolate chips)
1 cup macadamia nuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
  • Beat in eggs.
  • Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
  • Fold in chocolate chips and nuts.
  • Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
  • Bake for about 10 minutes.
  • Remove cookies from oven, cool 1 minute then transfer to wire rack.

Nutrition Facts : Calories 1318.2, Fat 80.1, SaturatedFat 39.3, Cholesterol 182.2, Sodium 1024.9, Carbohydrate 151.3, Fiber 7.8, Sugar 99.9, Protein 13.7

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