I know that I’ve never been a proponent of nuts and chocolate together. I’ve always said that the nuts just take up space where chocolate could be. But to be honest, nuts were never really my thing. I just didn’t like them. Every year my mom tried to convince my brother and me that we should let her put nuts in our Christmas fudge, and eventually we reached the agreement that she could put nuts in half the pan of fudge. And I avoided that half of pan like the plague. If the pecan stuffed pieces of fudge were all that was left come Christmas morning, then no thank you. I will do without. (Plus, there were always peanut butter balls.)
I don’t know what is happening to me now though. Because sometime in the past couple of years, I think I’ve kind of started to like pecans and various other nuts with my chocolate. I think it started with the chocolate pecan pie bars I made to take to Thanksgiving a couple of years ago. And then this past year, at Thanksgiving, I somehow fell in love with my grandmother’s old recipe for pecan pie. I’m not even sure I ate a slice of pumpkin pie all weekend, and this coming year I think I don’t even care about the pumpkin, as long as I can have my pecan pie.
All this to say, a few years ago if I had seen this recipe for chocolate “cookies” packed with nuts, despite the fact that they are ooey gooey melty, and despite the fact that they have those addictive things called peanut butter chips, there is no way I would have made them. I would have skipped right over this recipe and not considered it. But now, YES PLEASE.
When discussing my picky eating, my mom always likes to remind me of what my first grade teacher said, that our taste buds grow up as we do. And I guess that is what is happening here, because bring on the pecans.
(A side note to my mom: I know pecans are perhaps your favorite thing, but don’t get too excited at my admission and start putting them in everything ever.)
I know I haven't always been the biggest nuts + chocolate fan, but these cookies are making me change my tune slightly. Even better--you don't have to chop the nuts for these cookies. And even though you can cool them before eating, they are best while still warm, when all the chocolate chips and peanut butter chips are melting together. Oh, and a note on the salt--the original recipe calls for kosher salt, I used table salt, and I think either way will turn out fine.
- 6 tablespoons unsalted butter
- 12 oz semisweet chocolate chips (divided in half)
- 2 oz. unsweetened chocolate, chopped (or at least broken into smaller pieces)
- 2 large (or extra-large) eggs
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole walnut halves
- 1 cup whole pecan halves
- 2/3 cup peanut butter chips
- Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- In a heat-proof medium-sized bowl, combine the butter, 6 oz. of the chocolate chips (half of a 12 oz. bag), and the unsweetened chocolate. Set the bowl over a pot of simmering water and heat until melted and smooth. (Or heat in the microwave in 30 second intervals, stirring after each interval, until melted.) After the chocolate is melted, set the bowl aside to allow it to cool.
- In a large bowl, beat the eggs and vanilla with a electric mixer to combine. Add the sugar and beat on medium-high speed for about 2 minutes, until the batter is thickened (it will be almost like a pancake batter).
- Slowly add the chocolate to the egg mixture while mixing on low speed. Mix until combined.
- In a small bowl, combine the 1/3 cup of flour, baking powder, and salt. Add to the chocolate mixture and use a rubber spatula to gently fold it in, just until combined.
- In a small bowl (the same small bowl you mixed the flour in), combine the other 6 oz. of chocolate chips, the walnuts, pecans, peanut butter chips, and the 1 tablespoons of flour. Stir together to combine. Add to the chocolate mixture and stir to combine.
- Using two large spoons (one to scoop with and one to scrape the batter out of the other spoon with), drop the batter onto the prepared sheet pan in spoonfuls, leaving a 1 inch space between the cookies.
- Bake for 15 minutes. Let cool on the sheet pans (or eat warm).
adapted from Ina Garten