You may recall how just the other day I gushed about Emily’s Chocolate Covered Fortune Cookies.
But my love affair with Emily’s Chocolates really began with their Milk Chocolate Cocoa Dusted Pecan Halves. *Sigh*
Seriously, what’s not to love?
Even better, pecans contain like 19 vitamins – they’re good for your heart, your cholesterol, and research even shows they may help control your weight. (Although I’m guessing they weren’t talking about ones smothered in milk chocolate…)
While I have absolutely NO problem eating them straight from the box, I began to feel a bit like a glutton after I’d polished off my third box. These cookies are the perfect solution. They’re soft and chewy with the sweet chocolaty bite from the nuts!
I haven’t quite worked out how eating these cookies make me feel less like a glutton though…
Emily’s Chocolate Covered Pecan Cookies
Yields: 2 ½ dozen cookies
¾ c. unsalted butter (1 ½ sticks), softened
½ c. +2 tbs. granulated sugar
½ c. + 2 tbs. packed light brown sugar
1 ½ tsp. vanilla extract
1 tsp. baking soda
½ tsp. salt
2 c. all-purpose flour
1 c. Emily’s Milk Chocolate Cocoa Dusted Pecan Halves, chopped
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter, granulated sugar and brown sugar together till light and fluffy, 2-3 minutes. Add egg and vanilla and blend until well combined. Mix in baking soda, salt and flour, being careful not to overmix.
Using a wooden spoon, stir in chocolate covered pecans.
Drop by the rounded tablespoons onto baking sheets.
Cook 11-14 minutes until very light golden brown and edges are set. Cool on pan 2-3 minutes. Remove to cooling racks and cool completely before storing (although I highly recommend eating one or two at this point while they’re still warm and gooey – in case you wanted my opinion!)
Lucky for you Emily’s Chocolates is giving away a trio of their Chocolate Covered Fortune Cookies to two of my readers, but you only have until midnight EST to enter!