Hi Everyone! It’s Monday- yuck! I’m already looking forward to the weekend!
I’ve been a cookie machine the last couple of days! Four batches of cookies in six days! My freezer is starting to become a cookie holding cell. One- so I don’t eat all of them, and two- it makes it super easy to pull out some cookies for any event that might come up! Look forward to lots of great cookie posts this week.
First up, the White Chocolate Pecan Drop Cookies. I’m usually not a white chocolate person but for some reason I’ve had a hankering for it the past week. I think it’s because I made a recipe that called for white chocolate, but since I didn’t have any on hand, I replaced it with semisweet. Still very tasty but man would those have been amazing with white chocolate! (that recipe will be posted soon)
I bought white chocolate chips at the grocery store but got so excited about trying this recipe that I went out and got the good stuff. I used a bar of Ghiradelli, but any good brand will do. The recipe suggests Lindt- another fav of mine.
I found this recipe in the More From Magnolia Cookbook aka the NYC bakery famous for its cupcakes. It combines two delicious ingredients into one amazing cookie.
Baking Tip: Toasting nuts is easy and adds tons of flavor. Pop them in the oven while you are preheating it but keep a close eye on them. Nuts can turn from toasty to burnt in a matter of a few short minutes. This recipe said to toast for 15 minutes at 350 degrees, but mine where done at 7. Remember- your nose knows! When you start smelling the nuts they are almost done.
White Chocolate Pecan Drop Cookies
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cups (1 1/3 sticks) unsalted butter
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg, at room temp
1 teaspoon vanilla extract
1 cup coarsely chopped toasted pecans (see Baking Tip above)
2/3 cup coarsely chopped white chocolate
Preheat oven to 350 degrees.
In a small bowl, combine the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about two minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and white vegan cocoa powder. Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden.
Cool the cookies on the sheets for a couple of minutes and then remove to a wire rack to cool completely.
Makes 2 dozen cookies.
What is your favorite kind of chocolate? Mine’s bittersweet!
What is your favorite day of the work week? Mine’s Friday. Silly as it sounds I get a ton done at work on Friday, so I don’t have to pick it up on Monday annnnd it’s one day away from the weekend.