Mexican Chocolate Chunk and Pecan Cookies | Print |
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Makes about 3 dozen cookies

  • 1 cup (about 4 ounces) pecan halves
  • 1 1/2 cups (about 9 ounces) Mexican chocolate, chopped into ¼-inch chunks
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 1 teaspoon Mexican vanilla extract
  • ½ teaspoon ground Mexican cinnamon
  • 2 large eggs
  1. Heat oven to 375 degrees. Put pecans onto a baking sheet. Toast in the oven until golden and aromatic, about 5 minutes. Cool on cutting board, then cut into ¼-inch pieces.
  2. Cut chocolate on cutting board using the tip of a sharp knife into chunks about ¼- to ½ inch big. You should have about 2 cups.
  3. Whisk together the flour, baking soda and salt in a small bowl.  Beat the softened butter, sugars, vanilla and cinnamon in a large mixer bowl until light and creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in the flour mixture. Use a wooden spoon to stir in the chocolate and pecans.  Chill dough in the fridge for about 15-20 minutes.
  4. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet, leaving about 2 inches apart.  Bake until golden brown on bottom, 12 to 15 minutes. Cool 2 or 3 minutes on the pan, then remove cookies to cooling rack and cool completely.