Chocolate Pecan Cookies Better Than Publix Bakery
This recipe makes twelve 3 ½ inch cookies with a dark chocolate color speckled with pecan pieces. the cookies are more flat than puffy, and have a moist interior, and an exterior with just a slight crunch. after many attempts and tweaks, this does it for me. i mention some brand names in the ingredients list because some brands can make a big difference in the outcome (depending on your taste buds). note, i have no interest or affiliation with any brand.
Steps
Can substitute dark brown sugar in place of white sugar and molasses.
2.
Can substitute canola oil for soybean.
3.
Can substitute dark brown sugar in place of splenda.
4.
I use nestle cocoa instead of hersheys because its cheaper , and i cant taste any difference.
5.
Dutch cocoa will not react with baking soda.
Plus , i dont like the idea of treating cocoa with some alkali , which causes some losses of the chemical compounds that are retained in unprocessed cocoa , including some of the natural antioxidants in the chocolate.
6.
Can substitute unsalted butter for salted butter , but then need to increase kosher salt to teaspoon.
7.
You can freeze the egg white in an ice cube tray then bag it for future use.
8.
Of course , you can substitute , add or subtract anything else you want , but then it would be a different cookie recipe.
General method: this recipe uses only a blender , one bowl , and one fork.
Ive tried other methods , but this gives the best result along wi.
Ingredients
salted butter, soybean oil, granulated sugar, dark molasses, artificial sweetener, egg yolk, whole milk, vanilla extract, unbleached bread flour, kosher salt, baking soda, unsweetened cocoa, pecans