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Choco Pecan Drops Recipe
|Unsweetened chocolate||2 Ounce, chopped|
|Butter||4 Ounce (8 Tablespoon)|
|Sifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Packed light brown sugar||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3297 Calories from Fat 1848
% Daily Value*
Total Fat 216 g331.8%
Saturated Fat 87.4 g436.8%
Trans Fat 0 g
Cholesterol 462.8 mg
Sodium 1301.9 mg54.2%
Total Carbohydrates 342 g114%
Dietary Fiber 27.7 g110.6%
Sugars 230.9 g
Protein 45 g89.9%
Vitamin A 64.4% Vitamin C 2.1%
Calcium 30.5% Iron 111.1%
*Based on a 2000 Calorie diet
Lightly butter 2 baking sheets.
Melt the chocolate and the butter in the top of a double boiler over hot water, stirring occasionally.
Transfer the mixture to a large bowl.
Sift together the flour, baking soda and salt.
Beat the brown sugar into the chocolate mixture.
Beat in the milk, vanilla and egg.
Gradually add the sifted dry ingredients, alternating with the wheat germ, and beating well after each addition.
Stir in the pecans.
Drop the dough onto the baking sheets in rounded teaspoonfuls, about 1 inch apart.
Bake for about 10 minutes, or until the cookies spring back when lightly touched.
Cool on wire racks.
Bake the remaining dough in the same way.