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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
- 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.
- 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.
- 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.
- 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.
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