Choco Pecan Drops Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Unsweetened chocolate | 2 Ounce, chopped | |
| Butter | 8 Tablespoon | |
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| 1/4 teapoon salt | ||
| 1 cup packed light brown sugar | ||
| Milk | 1/3 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Egg | 1 Large | |
| Wheat germ | 1/3 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
Heat the oven to 350 degrees.
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.
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.
Chef
